Carrot cake biscotti is crunchy, crumbly, and satisfies all your carrot cake cravings. Carrots and walnuts add that extra bit of seasonal flavour in these Italian cookies, making them a total crowd favourite whenever I bake them during the spring, or any time of year really. You can enjoy them as is, or with a drizzle of white chocolate on top for that extra bit of sweetness and flavour. So make up a pot of hot coffee or hot chocolate, because carrot cake biscotti are the ultimate cookie made for dunking.
Plus, these biscotti cookies are so easy to make in almost one bowl with a few simple ingredients and minimal prep. Just like Almond Biscotti and Cranberry Pistachio Biscotti, these cookies are twice baked (biscotti literally translates to twice-cooked), there are a few extra steps in making these than with traditional drop cookies, but the steps are so worth it. The cookie dough is formed into a log, baked and slightly cooled, then sliced and baked again on both sides to get the perfect crisp cookie. The best part? Biscotti lasts for up to 2 weeks at room temperature or months in the freezer.
Ingredients in Carrot Cake Biscotti
To make these delicious carrot cake biscotti, you will need the following ingredients:
- brown sugar
- olive oil
- vanilla extract
- all-purpose flour
- baking powder
- walnuts - You can substitute the walnuts with any other type of nuts. Try pecans, almonds, or hazelnuts.
- white chocolate - optional, for drizzling on top.
How to Make the Best Carrot Cake Biscotti
- Combine the wet ingredients. In a medium mixing bowl, add eggs and brown sugar. Beat together using a hand mixer (or stand mixer) on medium speed until light and fluffy, about 1-2 minutes. Add in olive oil and vanilla and beat together for another minute.
- Add wet ingredients to dry ingredients. In a large bowl, sift together flour, baking powder, cinnamon, and salt. Gradually stir in the wet ingredients, until just combined. Fold in the grated carrots and walnuts and bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.
- Shape the dough. Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and ½-inch thick.
- Bake. Transfer to a quarter sheet baking pan lined with parchment paper or a silicone baking mat. Bake in a 350F preheated oven for 25 minutes, until golden brown.
- Slice: Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer log to a cutting board and use a knife to cut into ¾-inch slices, crosswise. You should get about 14-16 slices, depending on how thick you rolled out the log.
- Second bake: Reduce the oven temperature to 300F. Place the carrot cake biscotti back on the lined baking tray (standing up on its cut side) and bake for 12 minutes. Then remove from oven and flip the biscotti over to the other side. Bake for another 10-12 minutes until crisp and golden.
- Cool and serve: Allow biscotti to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool down completely before serving or drizzling with chocolate on top.
How to Make the White Chocolate Drizzle
These carrot cake biscotti are amazing as is, but you can dress them up a little with a drizzle of white chocolate or cream cheese frosting. I opted for chocolate for easier storage (since with a cream cheese drizzle, the cookies would have to be stored in the refrigerator within 2 hours).
You can melt the white chocolate in one of two ways:
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the white chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place a small heatproof bowl of white chocolate into the microwave and microwave in 30 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
Once the cookies have cooled, use a small spoon and drizzle the melted chocolate over the cooled biscotti. Allow the chocolate to harden and set before stacking and storing.
Tips and Tricks
- How to adjust the texture: These biscotti are crunchy and slightly hard but still soft enough for an easy bite. You can bake these to the texture that you like. For extra crunchy and dry biscotti, bake them longer, for softer ones, then bake them for less time.
- How to store: Store biscotti in an airtight container at room temperature for up to 2 weeks.
- How to freeze: Transfer the cooled biscotti into an airtight container or a freezer bag and squeeze out as much air as you can. Freeze the cookies for up to 3 months. When ready to eat, let it thaw at room temperature first.
More Spring Desserts
- 30 Best Easter Dessert Recipes
- Carrot Cake Shortbread
- Carrot Bundt Cake with Cream Cheese Frosting (coming soon!)
- Hot Cross Buns
- Persian Rice Cookies with Poppy Seeds
- Carrot Cake with Cheesecake Topping
- Spiced Carrot Muffins
- Persian Chickpea Cookies with Pistachio
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.