Crisp, crunchy, not too sweet, and loaded with almonds, biscotti are simply the perfect cookie to pair with your favorite hot drink (or wine…more on that later). The dough comes together quickly with a few ingredients, and you can get creative with add-ins to create your own special biscotti.
The secret to the perfect biscotti is baking it twice. First, you’ll divide the dough into two logs and bake until lightly golden in color. Then, you’ll slice the parbaked dough into oblong cookies and pop them into the oven at a lower temperature for a second bake. Once the cookies have cooled completely, your addictively crunchy biscotti are ready to enjoy! They also last for ages at room temperature, so feel free to make an even bigger batch so there’s always biscotti on hand at coffee time. For more Italian cookie recipes, try my ricotta cookies, rainbow cookies, and pizzelle.
Ingredients
Flour — you just need all-purpose flour to make biscotti.
Sugar — granulated sugar sweetens the crunchy cookies and you can also use some of it to sprinkle over the dough before baking for a sweet crust.
Baking powder — make sure the baking powder is fresh so it rises properly.
Salt — since you’re using salted butter, you only need a very small amount of additional salt to round out the flavors.
Eggs — room temperature eggs help to bind the dough and moisten it.
Butter — melted butter adds richness and softens the cookies slightly.
Extracts — you need vanilla extract as well as almond extract to flavor these classic biscotti.
Almonds — sliced almonds are excellent for even more crunch, but there are plenty of other mix-ins you can use, which I cover in the Variations section.
How To Make Biscotti
1. In the large bowl of a stand mixer fitted with the paddle attachment, combine the flour, white sugar, baking powder, and salt. To the dry ingredients, add 2 of the eggs, melted butter, vanilla extract, and almond extract. Beat on low speed to incorporate the wet ingredients, just until the dough comes together. (The mixture will still be somewhat crumbly.) Add the nuts and mix just until combined.
2. Transfer the dough to a lightly floured surface. Knead a few times so a cohesive dough forms. Divide the dough in half.
3. Shape each half into a rectangle and place them both on a rimmed baking sheet lined with parchment paper. Place them at least 4 inches apart.
4. Beat the remaining egg and brush it all over the dough. Sprinkle the dough 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 1 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. Repeat with the other log. Carefully place the slices back on the cookie sheet and place them in the oven a second time.
6. Bake for another 20 minutes, flipping halfway through, or until golden brown and the cookies appear dry. The cookies will be 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.
Are Biscotti Supposed To Be Hard?
Yes, biscotti are supposed to be hard! Biscotti translates to “twice cooked.” They are made for dunking in a drink, so they are supposed to be harder than a regular cookie.
Traditional recipes for this twice-baked cookie do not include a fat like butter or oil, making the cookies hard and very crunchy, but American-style biscotti tend to include a fair amount of butter that is whipped for a lighter, more crumbly texture.
My homemade biscotti recipe stays closer to the traditional method, with a nod to the American preference. By adding melted butter, air is not being incorporated but a bit of fat is, creating a dense but rich and slightly crumbly cookie.
Variations:
- Use different almonds: I like to use sliced almonds for this recipe, but you can use whole or slivered almonds as well. Make sure they are raw and unsalted.
- Replace the almonds: Swap the almonds for chopped pistachios, hazelnuts, or pecans, or leave the nuts out altogether. You can use dried cranberries, raisins, or ½ cup mini chocolate chips instead.
- Add other flavorings: For a more traditional flavor, you can add anise extract or anise seeds. You can also add ground spices like cinnamon and cardamom for warmth. For a citrusy twist, include orange zest, lemon zest, or any citrus zest you love.
- Dip in melted chocolate: Drizzle or dip part of the cookies in melted white or dark chocolate once they have cooled. This is a great finish if you want to gift biscotti or include them in a cookie box during the holiday season.
- You should also try my chocolate biscotti!
Pro Tips For Making This Recipe
- 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. 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.
- Twice-bake for crisp biscotti: Baking the cookies a second time at a low temperature creates that extra crisp texture biscotti is known for. If you aren’t quite sure your cookies are done, 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.
- Let the logs cool after the first bake. Allow the logs to cool for 20 minutes so they firm up a bit before you slice. If you attempt to cut the cookies while the dough is still hot, they will fall apart.
- Use a sharp serrated knife. This will help make the cleaned cuts for perfectly shaped biscotti.
- For that classic oblong shape, cut the slices at a diagonal across each log.
Frequently Asked Questions
You can freeze the unbaked dough after dividing it in half and shaping it into 2 logs. Wrap the logs well with plastic wrap and foil and freeze them for up to a month. Thaw the dough overnight in the refrigerator before baking.
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 or hot chocolate for a sweet treat. Traditionally, almond biscotti is served with an Italian dessert wine called Vin Santo. But you can also pair it with other sweet wines.
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.
If you love this recipe try these out!
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!
Biscotti Recipe
Video
Equipment
- Large rimmed baking sheet
- Stand Mixer with paddle attachment
- Serrated Knife
Ingredients
- 2 cups all-purpose flour (240g)
- ¾ cup granulated sugar (150g), plus more for sprinkling
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs divided, room temperature
- ¼ cup salted butter (56g), melted
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Add 2 eggs, melted butter, vanilla, and almond extract. Beat on low speed just until the dough comes together. (The mixture will still be somewhat crumbly.) Add the almonds and mix just until combined.
- Transfer the dough to a lightly floured surface. Knead a few times to form a cohesive dough, then divide it in half. Shape each half into a 1-inch-thick (5×3-inch) rectangle and place on the prepared pan at least 4 inches apart.
- Beat the remaining egg and brush it all over the dough. Sprinkle with additional granulated sugar, if desired.
- Bake until dough is cracked and the outside is lightly brown, about 30 minutes. Transfer the loaves to a wire rack and let cool for 20 minutes. Reduce the oven temperature to 325°F.
- Using a serrated knife, cut the short-side of each piece into ¾ inch-wide slices on a slight diagonal. Place the slices back on the baking sheet. Bake for another 20 minutes, flipping halfway through, or until lightly browned and cookies appear dry. (The cookies will be slightly soft in the middle when they come out of the oven, but will crisp throughout as they cool.)
- Transfer to a wire rack and let cool completely. Store in an airtight container for up to 4 weeks.
Notes
- 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. 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.
- Twice-bake for crisp biscotti: Baking the cookies a second time at a low temperature creates that extra crisp texture biscotti is known for. If you aren’t quite sure your cookies are done, 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.
- Let the logs cool after the first bake. Allow the logs to cool for 20 minutes so they firm up a bit before you slice. If you attempt to cut the cookies while the dough is still hot, they will fall apart.
- Use a sharp serrated knife. This will help make the cleaned cuts for perfectly shaped biscotti.
- For that classic oblong shape, cut the slices at a diagonal across each log.
