Description
A timeless Italian twice-baked cookie with a crisp texture, perfect for dipping into coffee or tea. This recipe is versatile and easily customized with nuts, dried fruits, or chocolate.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 large eggs
- 4 tbsp unsalted butter, softened
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 3/4 cup whole almonds (or other mix-ins like pistachios, dried cranberries, or chocolate chips)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat butter and sugar until light and creamy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, stirring until just combined.
- Fold in almonds or your chosen mix-ins.
- Divide dough in half. Shape each half into a log about 10–12 inches long and 2–3 inches wide. Place on baking sheet.
- Bake for 25–30 minutes until golden and firm. Let cool for 10 minutes.
- Slice logs diagonally into ½-inch thick cookies. Place cut-side down on baking sheet.
- Bake for another 10–12 minutes per side until crisp and golden. Cool completely.
Notes
- Try mini chocolate chips for a sweet variation.
- Use pistachios, hazelnuts, or dried cherries for festive flavors.
- Drizzle with melted chocolate for a decorative finish.
- Add citrus zest for a bright twist.
- Prep Time: 15 minutes
- Cook Time: 45–54 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 110
- Sugar: 7g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg