Biscotti

Biscotti are a classic Italian cookie that is crisp, crunchy, not too sweet, and loaded with almonds! They are typically served with an espresso beverage for dunking, softening their crisp texture into the perfect bite. Over the decades, biscotti recipes in the United States have been adapted slightly to produce a softer, more crumbly texture. I developed my recipe as a nod to both its Italian roots and the American palette with a special ingredient— melted butter. You can read more about why I chose to do that (spoiler: it adds richness and tenderness!), along with how to get creative with add-ins and easily create your own special biscotti flavors.

A reader, Jami, says: “LOVE your recipe for Biscotti! I melt Ghirardelli dark chocolate and coat one side -yum! My son likes these better than he likes chocolate chip cookies! Actually his favorite dessert!” ★★★★★

What Makes My Biscotti Recipe Special

Traditional Italian recipes for this twice-baked cookie do not include a fat like butter or oil, making the cookies dense and very crunchy. American-style biscotti tends to still be crunchy but a bit more tender because they include a fair amount of butter. That butter is typically whipped with sugar to incorporate air into the batter, producing a lighter, more crumbly texture.

I developed my homemade biscotti recipe to stay closer to the traditional Italian method, with a nod to the American preference by including butter! But I skipped the whipping method and used melted butter instead. This allowed me to incorporate a bit of fat for tenderness without incorporating air. The result is a delectably dense but rich and slightly crumbly cookie. It’s more tender than the traditional Italian kind but less crumbly and airy than a true American-style biscotti.

Key Ingredients and Substitutions

Here are the main ingredients you need to make biscotti, and how you can substitute certain ones! You can find the full list of ingredients and measurements in the recipe card below.

Flour — you just need all-purpose flour to make Biscotti. Do not swap in bread flour, as the higher protein content will make the Biscotti far too tough. Cake flour will make them too crumbly because the protein content is too low, so stick with your classic AP flour!

Sugar — granulated sugar sweetens the crunchy cookies and produces a texture that is crisp but not too dense. You can also use some of it to sprinkle over the dough before baking for a sweet crust if desired.

Eggs — room temperature eggs help to bind the dough and moisten it. If you don’t have time to set your eggs out to come to room temperature, soak them in a bowl of warm water for 10 minutes before making the cookie dough.

Butter — melted butter adds richness and makes the cookies slightly more tender. I broke my typical rule and used salted butter here. Why? In recipe testing, I found that it simply tasted better! Such a small amount is used for the amount of flour and sugar in the recipe, that a brand that’s a little more or less salty won’t have a dramatic effect on the flavor of the Biscotti. If you have unsalted butter, add an extra pinch of salt to your dough.

Extracts — you need vanilla extract as well as almond extract to flavor these classic Biscotti. For a more traditional flavor, you can swap the almond extract for anise extract or add 1 teaspoon of anise seeds. You can also add ground spices like cinnamon, nutmeg, and cardamom to the flour mixture. For a citrusy twist, include orange zest or lemon zest, adding it when you add the eggs and butter.

Almonds — I like to use sliced almonds for this recipe, but you can use whole or slivered almonds as well. Just make sure they are raw and unsalted– roasted almonds will burn or get too hard once they are baked in the Biscotti, and the added salt will change the flavor of the Biscotti.

How To Flavor Biscotti

Several readers have asked me how to change the flavor of the biscotti. The good news is my recipe is a great base and can easily be changed to an assortment of other flavors! You can simply swap the almonds for other nuts, dried fruit, or chocolate chips. You can also add ground spices to the flour mixture. For a citrusy twist, include orange zest or lemon zest, adding it when you add the eggs and butter.

Dip in melted chocolate: Drizzle or dip part of the Biscotti in melted chocolate once they have cooled. This is a great finish if you want to gift Biscotti or include them in a cookie tin during the holiday season. You can even sprinkle the chocolate with chopped nuts or sprinkles for added decoration, or drizzle with an alternate chocolate type.

Here are some flavor combinations to try and how to make them:

• Cherry, Pistachio, and Dark Chocolate: Replace the almonds with ¼ cup dried cherries and ¼ cup chopped raw pistachios. Once baked and cooled, dip them in dark chocolate.
• Cranberry-Orange: Replace the almonds with ½ cup of dried cranberries and add the zest of 1 orange. Drizzle the cooled Biscotti with melted white chocolate.
• Spiced Hazelnut: Replace the almonds with ¼ cup chopped hazelnuts and ¼ cup of diced candied ginger. Add 1 teaspoon of ground cinnamon to the flour mixture before mixing the dough together.
• Chocolate Biscotti: This is a trickier swap since you need to replace some flour with cocoa powder, so I developed a specific recipe for chocolate biscotti!

Pro Tips For Making The Best Biscotti

Measure your flour correctly! Adding too much flour is a common mistake and can result in very dry or dense baked goods. The best and easiest way to measure flour is by using a scale– measuring by weight means you have the exact same amount every time. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Scooping directly from the container can pack the flour into the measuring cup, resulting in up to ¼ cup more flour than a recipe calls for!

If you aren’t quite sure your cookies are done during the second bake, err on the side of caution and bake them for an extra minute or two. The bottoms may get a little darker brown in color, but at the low oven temperature, they shouldn’t burn very easily. This extra time ensures they fully dry out and turn crisp. A slightly underbaked biscotti means it still has moisture in the center, and that moisture will be absorbed throughout the cookie, softening its texture as it’s stored.

For that classic oblong shape, cut the slices at a diagonal across each log. Use a sharp serrated knife for this, and cut it with a sawing motion, not straight down. This will help make the cleaned cuts for perfectly shaped biscotti. A bread knife is ideal, but any long, serrated knife will work.

How To Make Biscotti

I’ve highlighted portions of the recipe in step-by-step process images below, along with instructions for making biscotti. You can find the full set of instructions in the recipe card below.

1. Combine the flour, white sugar, baking powder, and salt in the bowl of a stand mixer with the paddle attachment. To the dry ingredients, add 2 of the eggs, melted butter, vanilla extract, and almond extract. Beat at low speed to incorporate the wet ingredients until the dough comes together. (The mixture will still be somewhat crumbly, but no dry pockets of flour should remain.) Add the nuts and mix just until combined.

2. Transfer the dough to a lightly floured surface. Knead it a few times so a cohesive dough forms, and press it together into one ball. Divide the dough in half.

3. Shape each half into a 5×3-inch rectangle and place them both on a rimmed baking sheet lined with parchment paper. (Be sure they are at least 4 inches apart because they will expand and spread a bit in the oven.)

4. Beat the remaining egg and brush it all over the top of each dough log, then sprinkle the tops with additional granulated sugar, if desired. Bake at 350°F until the biscotti dough is cracked and the outside is slightly brown, about 30 minutes. Transfer the loaves to a wire rack and let cool for 20 minutes. Reduce the oven temperature to 325°F.

5. Place one log on a cutting board. Using a serrated knife, cut the short side of each log into ¾-inch-wide slices on a slight diagonal. (This produces the oblong shape biscotti is known for.) Repeat with the other log. Carefully place the slices back on the cookie sheet, laying them down on one of the flat sides, and place them in the oven to bake for a second time.

6. Bake for another 20 minutes, flipping each cookie after 10 minutes, or until golden brown and the cookies appear dry in the center. The cookies will still feel slightly soft in the middle when they come out of the oven, but the crunchy texture will develop as they cool. Transfer the biscotti to a wire rack to cool completely before serving or storing.

Biscotti FAQs and Troubleshooting

How To Store And Serve

Biscotti will keep very well in an airtight container or cookie jar at room temperature for up to 1 month. To store it longer, you can freeze it in a freezer-safe container for up to 3 months. Refresh its crunch in a warm oven (300°F) for a few minutes. They also last for ages at room temperature, so feel free to make a double batch so there’s always biscotti on hand at coffee time.

Biscotti is best paired with a drink that you can dunk the crisp cookie into to soften it. I like pairing the cookies with a cup of coffee, espresso, or hot chocolate for a sweet treat. Traditionally, almond Biscotti is also often served with an Italian dessert wine called Vin Santo. But you can also pair it with any sweet dessert wine. This is a fun and less expected way to end a dinner party!

More Cookie Recipes To Try

Try one of my other classic Italian cookie recipes next!

My classic ricotta cookies gave a soft and light texture, topped with a crackly sugar glaze and rainbow sprinkles. They’re excellent for the holidays and easy to flavor with citrus zest or other extracts.

These rainbow cookies are made with three stacks of almond cake, layered with raspberry jam and topped with chocolate. Thanks to the jam, they keep well for several days, and the flavors actually get better with time!

Pizzelles are a buttery, crisp wafer cookie that looks super impressive with its intricate pattern, but they are incredibly easy to make with a pizzelle iron. You can serve them plain, dip them in chocolate, or easily turn them into ice cream sandwiches!

Soft and tender anise cookies are an Italian Christmas cookie classic. Their melt-in-your-mouth texture and sweet glaze topping make them quickly disappear.

If you’ve tried this biscotti recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!