• Preparation Time 15 minutes
  • Baking Time 60 minutes
  • Makes 36 biscotti
  • Freezing Excellent


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


  • Biscotti
  • 1 cup granulated sugar
  • 1 cup Vegetable or Canola Oil
  • 4 eggs
  • 2 tsp vanilla extract
  • 4 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup milk chocolate chips
  • ¾ cup semi-sweet chocolate chips
  • ¾ cup slivered almonds, toasted (optional)
  • Drizzle
  • 1 cup melted semi-sweet chocolate chips
  • ¾ cup melted milk chocolate chips

Serving Size: 36 biscotti


Serving Size: 36 biscotti

  • Preheat oven to 350ºF (180ºC).
  • Line baking sheet with parchment paper.
  • Biscotti: Beat, in a large bowl, sugar, oil, eggs and vanilla until combined. In a separate bowl, combine next 3 ingredients and gradually add to egg mixture. Beat until smooth. Add chocolate chips and almonds. Mix until combined.
  • Halve dough on a lightly floured surface. Shape each half into a log, approximately 14” x 2” (36 cm x 5 cm). Place on prepared baking sheet, leaving a 3” (7.6 cm) space between the 2 logs as the dough will spread.
  • Bake in preheated oven for 30 minutes or until lightly browned. Remove from oven and cool for 10 minutes.
  • Reduce oven to 300ºF (149ºC).
  • Slice each log on the diagonal, into ¾” (2 cm) slices. Place on parchment lined cookie sheets cut side up. Bake for 30 minutes, turning biscotti over after 15 minutes. Cool.
  • Drizzle: Using both chocolates together or separately, drizzle or dip biscotti with melted chocolates.


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