• Preparation Time 10 minutes + 30 minutes refrigeration
  • Baking Time 45 minutes
  • Makes 24 biscotti
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Biscotti
  • 1 pkg Robin Hood® Quick Bread Mix Chocolate Chip
  • ½ cup butter, melted
  • 2 eggs
  • Chocolate Dip
  • 2 cups semi-sweet or white chocolate, melted

Serving Size: 24 biscotti


Serving Size: 24 biscotti

  • Line baking sheet with parchment paper.
  • Combine quick bread mix, swirl mix, butter and eggs in a large bowl. Stir well until evenly moistened.
  • Place dough on prepared baking sheet. Divide dough in half, shaping each half into an 8” x 2” (20 cm x 5 cm) log about 4” (10 cm) apart. Refrigerate for 30 minutes.
  • Preheat oven to 350°F (180°C).
  • Bake in preheated oven, 22-25 minutes or until lightly golden brown. Cool 15 minutes. Cut each log into ¾” (2 cm) thick slices using a sharp serrated knife. Place slices cut-side down on same baking sheet.
  • Bake for an additional 18-20 minutes, turning after 10 minutes. Cool on wire cooling rack. Dip cooled biscotti into melted chocolate. To set chocolate quickly, place dipped biscotti on a wire cooling rack and refrigerate until chocolate is set.


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