Biscotti are easy to make, store well, and offer endless possibilities for customization. Their crisp texture and rich flavor make them a standout among cookies, especially when paired with a warm drink. Because they’re baked twice, biscotti have a long shelf life and are great for holiday tins or make-ahead treats. Whether you prefer nutty, chocolatey, or fruity variations, this recipe can be tailored to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs and sugar until light and fluffy. Mix in melted butter, vanilla extract, and any additional flavorings.
Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
Fold in your choice of nuts, dried fruit, or chocolate chips.
Divide the dough in half and shape each portion into a log about 10–12 inches long on the baking sheet. Flatten slightly.
Bake for 25–30 minutes, or until golden and firm. Remove from the oven and let cool for 10–15 minutes.
Reduce oven temperature to 300°F (150°C).
Using a serrated knife, slice the logs diagonally into ½-inch thick pieces.
Place the slices cut side up on the baking sheet and bake for another 10–12 minutes per side, until crisp and golden.
Cool completely on a wire rack before serving or storing.
Servings and timing
This recipe makes about 24 biscotti. Prep time: 20 minutes First bake time: 30 minutes Second bake time: 20–24 minutes Total time: ~1 hour 15 minutes
Variations
Almond Biscotti: Add almond extract and chopped or sliced almonds.
Chocolate Chip: Stir in mini chocolate chips and dip ends in melted chocolate after baking.
Cranberry Pistachio: Add dried cranberries and shelled pistachios for a festive twist.
Lemon Poppy Seed: Use lemon zest and poppy seeds for a fresh, citrusy flavor.
Hazelnut Cocoa: Mix in chopped hazelnuts and a bit of cocoa powder for a rich, nutty cookie.
Storage/Reheating
Store biscotti in an airtight container at room temperature for up to 2 weeks. To freeze, layer cookies between parchment in a sealed container and store for up to 3 months. No reheating is necessary, but if you’d like them slightly warm, toast briefly in the oven at 300°F (150°C) for a few minutes.
FAQs
What does “biscotti” mean?
“Biscotti” means “twice-baked” in Italian, referring to the baking method that gives the cookies their crunchy texture.
Can I make biscotti without nuts?
Yes, simply omit the nuts or replace them with dried fruit or chocolate chips.
Why is my biscotti dough sticky?
The dough may be slightly sticky, especially with mix-ins. Lightly flour your hands when shaping into logs.
How do I keep biscotti from crumbling when slicing?
Let the logs cool slightly and use a sharp serrated knife with a gentle sawing motion to prevent breaking.
Can biscotti be soft?
Traditional biscotti are crisp, but you can bake them for a shorter time on the second bake for a slightly softer bite.
Are biscotti supposed to be dipped in coffee?
Yes, they’re perfect for dipping in coffee, tea, or dessert wine, which softens them slightly and enhances the flavor.
Can I add spices to the dough?
Absolutely—cinnamon, nutmeg, or cardamom add warmth and complexity to the flavor.
Do biscotti spread while baking?
Not much. Shaping the logs flat and evenly ensures consistent results.
Can I make biscotti gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend, though texture may vary slightly.
How long do biscotti need to cool before slicing?
Let them cool for about 10–15 minutes after the first bake to firm up for clean slicing.
Conclusion
Biscotti are a timeless cookie that’s crisp, flavorful, and perfect for dipping or enjoying on their own. Their versatility, long shelf life, and elegant appearance make them ideal for gifting or elevating your coffee break. With endless variations and simple ingredients, biscotti are a must-try for any home baker looking to add a touch of Italy to their kitchen.
Biscotti are classic twice-baked Italian cookies known for their crunchy texture and oblong shape. Perfect for dipping into coffee or tea, they’re made with simple ingredients and easily customizable with nuts, dried fruit, or chocolate.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Optional: 1/2 teaspoon almond extract or 1 tablespoon citrus zest
Optional mix-ins: 1/2 cup sliced almonds, pistachios, dried cranberries, or chocolate chips
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, beat eggs and sugar until light and fluffy. Mix in melted butter, vanilla extract, and optional flavorings.
Gradually stir the dry ingredients into the wet mixture until a dough forms.
Fold in desired mix-ins like nuts, dried fruit, or chocolate chips.
Divide dough in half and shape into two 10–12 inch logs on the baking sheet. Flatten slightly.
Bake for 25–30 minutes, or until logs are golden and firm. Let cool for 10–15 minutes.
Reduce oven temperature to 300°F (150°C).
Slice logs diagonally into 1/2-inch pieces using a serrated knife.
Arrange slices cut side up on the baking sheet and bake for 10–12 minutes per side, until crisp and golden.
Cool completely on a wire rack before serving or storing.
Notes
Dough may be sticky; lightly flour your hands when shaping.Use a serrated knife and let logs cool slightly before slicing to prevent crumbling.Bake less on the second round for a softer texture.Store in an airtight container for up to 2 weeks, or freeze for longer storage.Great for gifting during holidays or special occasions.
