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    Home » Recipes » Desserts » Biscotti

    Biscotti

    Published: April 11, 2020 · Modified: Apr 26, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Biscotti are crisp Italian biscuits (or cookies) made from a dense dough and often flavored with almond or anise. These cookies get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee!

    A group of delicious almond biscotti on a porcelain serving tray next to a teacup.
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    biscotti on a baking sheet
    biscotti on a baking sheet
    biscotti being cut into pieces
    biscotti on a wire rack
    biscotti on a wire rack
    biscotti stacked on a tray
    biscotti stacked on a tray
    biscotti stacked on a plate with cup of coffee
    biscotti stacked on a plate
    biscotti stacked on a plate
    biscotti stacked on a plate
    biscotti stacked on a plate
    biscotti stacked on a plate

    Traditional recipes do not include a fat like butter or oil making them very dense, but American-style biscotti tend to include a fair amount of butter that is whipped for a lighter, more crumbly texture. This 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 – a texture that holds up well to dunking in coffee or eating out of hand.

    What You’ll Need for This Recipe

    Biscotti Ingredients laid out on a counter.

    Almond Flour- This recipe is really forgiving so any almond meal/almond flour will work. It does not have to be super-fine, like you would need for a macaron.

    Almond Extract- Almond extract is wonderful in this but if you can’t source it you can sub in vanilla or even orange blossom water.

    How to Make Biscotti

    Almond flour being added to a dry mixture to make biscotti.

    1. Preheat oven to 350F. Mix the melted butter, egg, and almond extract in a small bowl then set aside.

    2. Sift the flour, almond flour, baking soda, sugar, and salt into the bowl of your stand mixer and whisk together then whisk together.

    Wet and dry mixtures are combined in a stand mixer to make biscotti.

    3.  Pour the wet mixture into the dry while the mixer runs on low. Scrape the bowl down and mix until you have a crumbly but cohesive mixture.

    4. Add the almonds in and run on low until mostly incorporated.

    Biscotti dough is formed into a loaf and brushed with an egg wash.

    5. Give the dough a light knead on a lightly floured surface. You’re just working it a bit to incorporate the nuts fully and make it a bit more cohesive.

    6. Divide the dough in half and form into two rectangular loaves roughly 5x3x1 inches. Transfer to a parchment-lined baking sheet and brush with an egg wash and sprinkle with sugar if desired. Bake at 350F for about 30 minutes o until cracked and light golden in color. Remove from oven to cool for about 20 minutes and reduce oven temperature to 325F.

    Biscotti dough is sliced into pieces after the first bake.

    7. Use a sharp serrated knife to slide the biscotti into roughly one inch thick pieces. You can go a little narrower or thicker if preferred, really up to you, just try to be consistent.

    8. Place biscotti back onto parchment -lined baking sheet and lay flat. Bake at 325F for about 20 minutes or until slightly golden and completely dry.

    Biscotti cooling on a baking sheet.

    Pro Tips for this Recipe

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • Baking the cookies in the second round at a low temperature creates that extra crisp texture classic to biscotti. 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. 
    • Not a huge fan of almonds or want to mix up the flavors? You can substitute the almond extract for vanilla extract or a more traditional anise flavoring. Swap the slivered almond for chopped pistachios, hazelnuts, or pecans, or leave the nuts out altogether.
    • For that classic oblong shape, cut the slices at a 45 degree angle across each log.

    Freshly baked biscotti lined up on a copper cooling rack.

    Frequently Asked Questions

     

    Why are biscotti so hard?

    They’re actually supposed to be hard. Biscotti translates to twice cooked. Just like dried bread this was originally a way of making them last longer.

    Are they better with oil or butter?

    So  a traditional biscotti recipe would have neither but I use melted butter in mine for some extra richness. I would not recommend using oil.

    How long do they keep?

    Stored in an airtight container they’ll keep for about 2 weeks. 

    Are they healthy?

    Biscotti are high in carbs and but for a cookie they’re not that bad for you. I would call them a minor indulgence worth the approximately 150 calories per cookie.

    If you love this recipe try these out!

    • A group of butter cookies on parchment paper

      Butter Cookies

    • Almond cookies topped with two almond slivers and an almond glaze.

      Almond Cookies

    • Sugar Cookie Recipe

    • scones on a porcelain plate with a teapot next to them

      English Scone Recipe

    • peanut butter blossoms on a copper wire cooling rack

      Peanut Butter Blossoms

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

    Two almond biscotti on a porcelain plate.
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    5 from 23 votes

    Biscotti

    These crisp, slightly sweet biscotti are easy to make, perfect with your morning cup and full of lovely almond flavor.
    Course Dessert, Snack
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 18 pieces
    Calories 148kcal
    Author John Kanell

    Ingredients

    • 2 cups all-purpose flour 240g
    • ¾ cup granulated sugar 150g, plus more for sprinkling
    • ¼ cup almond meal 25g
    • 1½ teaspoons baking powder
    • ¼ teaspoon kosher salt
    • 2 large eggs
    • 4 tablespoons salted butter 57g, melted
    • ½ teaspoon almond extract
    • ½ cup almonds slivered
    • 1 large egg lightly beaten or 1 tablespoon cream

    Instructions

    • Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.
    • In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, almond meal, baking powder, and salt. Add 2 eggs, melted butter, and almond extract. Beat on low speed until combined and dough starts to form. (mixture will still be somewhat crumbly.) Add almonds and mix just until combined.
    • Transfer dough to a lightly floured surface. Knead a few times to form a cohesive dough; divide in half. Shape each half into a 1-inch-thick (5x3-inch) rectangle and place on prepared pan at least 4 inches apart. Brush dough with beaten egg or cream. Sprinkle with sugar, if desired.
    • Bake until dough is cracked and outside is lightly brown, about 30 minutes. Transfer loaves to a wire rack and let cool for 20 minutes. Reduce oven temperature to 325F.
    • Using a serrated knife, cut each piece into 1-inch-wide slices. Place slices back on the baking sheet cut-side down. Bake for another 20 minutes, or until lightly browned and cookies appear totally dry. Transfer to a wire rack and let cool completely. Store in an airtight container for up to 4 weeks.

    Video

    Notes

    Baking the cookies in the second round at a low temperature creates that extra crisp texture classic to biscotti. 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.
    Not a huge fan of almonds or want to mix up the flavors? You can substitute the almond extract for vanilla extract or a more traditional anise flavoring. Swap the slivered almond for chopped pistachios, hazelnuts, or pecans, or leave the nuts out altogether.
    For that classic oblong shape, cut the slices at a 45 degree angle across each log.

    Nutrition

    Serving: 1biscuit | Calories: 148kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 66mg | Potassium: 87mg | Fiber: 1g | Sugar: 9g | Vitamin A: 117IU | Calcium: 35mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Reader Interactions

    Comments

    1. Brooke says

      July 12, 2020 at 12:48 pm

      5 stars
      I have been on a preppy kitchen streak. Love all your recipes. The Biscotti is delicious and has a nice crunch that goes great with coffee!

      Reply
      • John Kanell says

        September 15, 2020 at 5:52 pm

        Thank you!

        Reply
    2. Counter Cleaner says

      June 16, 2020 at 1:41 pm

      5 stars
      Accidentally added coconut flour and it turned out great!!! Added a lemon sugar glaze and they’re superb.

      Reply
      • John Kanell says

        September 15, 2020 at 5:51 pm

        I love it!

        Reply
    3. Cuevas Arlene says

      June 13, 2020 at 9:45 am

      5 stars
      The best biscotti recipe! Crisp and delicious, thanks for sharing!

      Reply
      • John Kanell says

        September 15, 2020 at 5:52 pm

        So happy you enjoyed!

        Reply
    4. Denise says

      April 29, 2020 at 4:02 pm

      5 stars
      I made these last week and am still enjoying them with my coffee. Great flavor. Easy to follow recipe. I baked them a couple minutes longer, but next time will probably even bake a couple more minutes as they did not seem quite dry.
      Love your recipes!

      Reply
    5. Rosana Vazquez says

      April 13, 2020 at 11:12 am

      Can I add a bit of Amaretto to this recipe? If so, should I just add it, or substitute the almond extract for the Amaretto?

      Reply
      • John Kanell says

        April 20, 2020 at 2:24 pm

        I would sub the extract for the amaretto 🙂

        Reply
        • Cuevas Arlene says

          June 13, 2020 at 9:38 am

          5 stars
          The best biscotti recipe, crispy delicious. Thanks for sharing!

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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