Biscotti

Why You’ll Love This Recipe

Biscotti, the classic Italian twice-baked cookies, are beloved for their crisp texture and versatility. Perfect for dipping into coffee, tea, or even dessert wine, biscotti can be customized with a variety of flavors like almonds, chocolate, or dried fruits. Their long shelf life and elegant appearance make them ideal for gifting or serving at gatherings.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

flour
granulated sugar
eggs
unsalted butter
baking powder
salt
vanilla extract
almond extract (optional)
whole almonds (or other add-ins like pistachios, dried cranberries, or chocolate chips)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, beat the butter and sugar until light and creamy.

Add the eggs one at a time, then mix in the vanilla and almond extracts.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually mix the dry ingredients into the wet mixture until combined.

Fold in almonds or your choice of mix-ins.

Divide the dough in half and shape each portion into a log about 10-12 inches long and 2-3 inches wide.

Place the logs on the prepared baking sheet and bake for 25-30 minutes, until golden and firm to the touch.

Let the logs cool for 10 minutes, then slice diagonally into ½-inch thick cookies.

Lay the slices cut-side down on the baking sheet and bake for another 10-12 minutes per side, until crisp and golden.

Cool completely before serving or storing.

Servings and timing

This recipe yields approximately 24-30 biscotti.
Preparation time: 15 minutes
First bake: 25-30 minutes
Cooling time: 10 minutes
Second bake: 20-24 minutes
Total time: 1 hour 10 minutes

Variations

Add mini chocolate chips for a sweet twist.
Substitute pistachios or hazelnuts for almonds.
Drizzle with melted chocolate for an elegant finish.
Add orange or lemon zest for a citrus note.
Use dried cherries or cranberries for a festive flavor.

storage/reheating

Store biscotti in an airtight container at room temperature for up to 2 weeks.
They can also be frozen for up to 3 months.
No reheating needed, but to restore crispness, you can re-bake briefly at 300°F (150°C) for 5-8 minutes.

FAQs

What makes biscotti different from other cookies?
Biscotti are baked twice to achieve a dry, crunchy texture perfect for dipping.

Can I make biscotti without nuts?
Yes, you can substitute with dried fruits, chocolate chips, or keep them plain.

Are biscotti supposed to be hard?
Yes, their crispness is traditional and makes them perfect for dunking.

Can I freeze biscotti dough?
Yes, shape into logs and freeze; thaw before baking.

Do biscotti have to be baked twice?
Yes, the second bake is what gives them their signature texture.

Can I make gluten-free biscotti?
Yes, use a 1:1 gluten-free flour substitute.

What’s the best way to slice biscotti without breaking them?
Use a sharp serrated knife and slice when the logs are still slightly warm.

Can I add spices like cinnamon or cardamom?
Absolutely—spices can add depth and warmth to the flavor.

Do I need to peel the almonds?
No, but you can if you prefer a smoother texture.

What can I dip biscotti in?
Coffee, espresso, tea, or dessert wine like Vin Santo are all excellent choices.

Conclusion

Biscotti are a timeless Italian treat that combine elegance, flavor, and crunch. Whether enjoyed with a morning coffee or as an after-dinner indulgence, these twice-baked cookies are endlessly customizable and always satisfying. Once you try making them at home, you’ll find they’re as enjoyable to bake as they are to eat.

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