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Recipe by Malky and Yossi Levine

Indulgent Chocolate-Chunk Biscotti (Dairy or Parve)

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Dairy Dairy
Easy Easy
10 Servings
Allergens

This recipe elevates the classic biscotti into a decadent treat, brimming with chocolates, crunchy macadamia nuts, and a hint of creamy sophistication from the sour cream drizzle. Easy to make and even easier to love. Yield: 18-20 slices

All products are proudly made in the USA.

View all of Mehadrin’s beautiful Shavuot 2024 recipes here.

Ingredients

Chocolate-Chunk Biscotti

  • 1 stick Mehadrin Unsalted Butter, softened (for parve, use Mehadrin Margarine)

  • 4 ounces J&J Whipped Cream Cheese, softened (for parve, use Mehadrin Parve Cream Cheese)

  • 3/4 cup sugar

  • 3/4 cup brown sugar

  • 1 tablespoon vanilla sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 2 eggs

  • 2 and 1/2 cups flour (for parve, use an extra 1/4 cup flour if the dough is very sticky)

  • 1/2 cup macadamia nuts, roughly chopped

  • 1 bar of brown milk chocolate (3.5 ounces), cut into chunks

  • 1 bar of white milk chocolate (3.5 ounces), cut into chunks

Topping

  • 2 bars brown milk chocolate (7 ounces), melted

  • 1/2 bar of dairy white chocolate (1.75 ounces)

  • 2 tablespoons Mehadrin Sour Cream (for parve, use Mehadrin Parve Sour Cream)

  • 1/2 cup shelled pistachios, chopped

Directions

1.

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

2.

In a large mixing bowl, beat the butter, cream cheese, sugars, vanilla extract, baking powder, and salt until light and fluffy.

3.

Add the eggs, one at a time, beating until well combined.

4.

Add the flour and mix until a smooth dough forms.

5.

Fold in the macadamia nuts and the chocolate chunks until evenly distributed.

6.

Divide the dough in half and shape each half into a log, approximately 10 inches long and four inches wide. Place the logs on the prepared baking sheet, leaving space between them.

7.

Bake in the preheated oven for 25-30 minutes.

8.

Remove from the oven and let it cool for 10-15 minutes.

9.

Melt the brown chocolate in a double boiler or in a microwave-safe bowl in 30-second intervals until smooth. Pour the chocolate over the biscotti and spread it evenly with the back of a spoon.

10.

Melt the white chocolate (in a double boiler or microwave) and mix with the sour cream until well combined. Use a spoon to drizzle the white chocolate over the brown chocolate in a random circular motion.

11.

Sprinkle chopped pistachios along the edge.

12.

Use a sharp knife to slice the logs into one-inch slices.

Notes:

This recipe includes a pareve option. Follow the instructions and refer to the parentheses for non-dairy substitution.

Credits

Recipe Development, Styling, & Photography by Yossi and Malky Levine

Indulgent Chocolate-Chunk Biscotti (Dairy or Parve)

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Esther Weiss
Esther Weiss
21 days ago