Biscotti Recipe

These crisp, slightly sweet Biscotti are easy to make and full of lovely almond flavor.

Course Dessert, Snack

Cuisine Italian

Prep Time 10

Cook Time 50

Cool Time 20

Total Time 1 20

Servings pieces

Calories 141kcal

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 (5x3-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.

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.