Biscotti Recipe

These crisp, slightly sweet Biscotti are easy to make and full of lovely almond flavor. Bake them twice for the perfect crunchy texture.

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, the 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.

Be sure to 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 them. If you attempt to cut the cookies while the dough is still hot, they will fall apart.