Chocolate Fridge Biscotti Recipe

Prep Time Cook Time Serves
15m 5m Makes about 15 biscotti

Super easy yet so delicious and fun to eat, this fridge cake is a nice offering with some coffee at the end of a meal. I like to shape the mixture into a biscotti form before chilling so that I can cut them and offer them with coffee as if they were a traditional biscotti. Guests are always surprised to see that the biscotti are cold and not a cookie at all!


  • 5 tablespoons butter
  • 5 ½ ounces milk chocolate, broken into pieces
  • 5 ½ ounces dark chocolate, broken into pieces
  • 4 ½ ounces digestive or tea biscuits, crushed
  • ⅓ cup dried cranberries, chopped
  • ⅓ cup pistachios, chopped


Set a medium heat-proof bowl over a pan of simmering water, making sure the bottom does not touch the water. Add the butter and chocolate and melt, stirring frequently. Once melted and smooth, remove the bowl from the pan.

Add all the other ingredients into the bowl with the chocolate until everything is coated in chocolate and well mixed. Pour in a log shape onto a large sheet of parchment or baking paper. Roll the paper over the log of chocolate and using your hands, shape the log into a biscotti shape (flat on the bottom and curved on top). Tuck the paper in at the ends and ensure that the paper is tightly rolled so the shape will hold. Place in the fridge and chill for a few hours. When ready to serve, unwrap the paper and slice crosswise into biscotti-sized pieces.

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