Biscotti / Cookies / Dessert

Kitchen Sink Biscotti

Introducing the most whimsical and fun Christmas “cookie” ever! the Kitchen Sink Biscotti! This one was so fun to make. It’s so yummy and every single bite is a surprise! also very adaptable recipe. 

When holiday season begins, I always buy in bulk and sometimes i’m left with too much! For example, coconut and dried cranberries. I use them here and there, so this recipe was perfect. Use whatever you have on hand! 

Obviously this is not your traditional biscotti in the slightest, but it’s Christmas and anything goes. 

what is a biscotti? 

“Biscotti” translates to twice baked or cooked. Making this a very crunchy cookie or biscuit. They are made with butter, sugar, flour & eggs and are traditionally almond flavored. And they are extra delicious when dipped in a hot beverage, like a cappuccino. 

mix-in options for kitchen sink biscotti! 

  1. potato chips
  2. coconut 
  3. chocolate chips
  4. nuts (pistachios, pecans, almonds, etc.)
  5. dried cranberries, raisins or cherries 
  6. m & m’s
  7. pretzels
  8. toffee bits

At first I wasn’t sure this kitchen sink concept would work in a biscotti, but it totally does. They are FULL of texture and salty-sweet flavors that are a dream. 

This biscotti dough starts off like cookie dough, but there’s more flour making it more pliable when shaping.

I divide the batter and form 2 separate logs on a large baking sheet. See recipe below for measurements. After baking, they will slightly puff up and get all golden brown. 

The logs get sliced diagonally, forming that classic biscotti shape. Back to the oven they go to crisp up and dry out even more. 


Kitchen Sink Biscotti

This Kitchen Sink Biscotti is whimsical & delicious. Full of salty-sweet mix-ins with the perfect crunch and texture in every bite.
Course Cookies, Dessert
Cuisine Italian
Keyword Biscotti, Kitchen Sink Cookies
Prep Time 10 minutes
Cook Time 45 minutes
Servings 24
Author Leona G.


  • 1 stick butter softened
  • ¾ cup sugar
  • 2 tsp vanilla extract
  • ¼ tsp almond extract
  • 2 eggs
  • 2⅓ C + 1 Tbsp flour
  • tsp baking powder
  • cup sweetened coconut
  • cup crushed potato chips or pretzels
  • ¼ cup mini chocolate chips or toffee bits
  • ¼ cup pistachios pecans, almonds or hazelnuts
  • ¼ cup dried cranberries or raisins optional


  • Preheat your oven to 350°
  • In a stand mixture fitted with a paddle attachment, beat your butter, sugar & extracts on medium until fluffy and well combined. About 2-3 minutes. Next, add in 1 egg at a time and continue to mix. Be sure to scrape the sides of the bowl after each addition of ingredients. Continue to mix on medium and gradually add in the flour & baking powder. Using a spatula, fold in your mix-in's until evenly distributed. Don't over-mix.
  • Equally divide the batter in 2 and dump them onto a large sheet pan lined with parchment paper. Shape into 9×2 logs. If your dough is too sticky, wet your hands with a bit of water. Be sure to leave space in between. Bake for 30 minutes until lightly golden brown and puffed up. Remove it from the oven and allow it to cool for about 12-15 minutes. Once cooled, use a serrated knife & cut diagonal slices about ¾ of an inch thick.
  • Arrange them back onto the sheet pan and lay them flat and bake for an additional 20 minutes, flipping them once at 10 minutes. . After they're done baking remove them from the oven and transfer them to a wire rack to cool. Enjoy with your favorite cup or coffee or latte.


  • Have fun with your mix-ins. Potato chips or pretzels are a MUST. Both is good too!

More recipes to try…

Chocolate Hazelnut Shortbread Sandwich Cookies

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