Biscotti Recipes

Biscotti Recipe

A recipe for how to make biscotti! This one is filled with chocolate chips and slivered almonds, but you can substitute our own preferred add-ins! Be sure to check out the how-to video before beginning!

Prep: 15min

Total: 65min

Yield: 24

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 218 kcal, Carbohydrate 31 g, Protein 4 g, Fat 9 g, Saturated Fat 5 g, Trans Fat 1 g, Cholesterol 34 mg, Sodium 89 mg, Fiber 1 g, Sugar 16 g

Ingredients:

• 10 tablespoons unsalted butter (softened (141g))
• 1 ⅓ cups sugar ((265g))
• 3 large eggs
• 2 teaspoons vanilla extract ((see note if you would like to use anise extract))
• 3 ¼ cups all-purpose cups flour ((406g))
• 1 Tablespoon baking powder
• ¾ teaspoon table salt
• ⅔ cup slivered almonds ((66g))
• ⅔ cup mini chocolate chips ((113g))
• ½ cup dark chocolate melting wafers or chocolate chips for dipping biscotti (optional (170g))

Instruction:

1. Preheat oven to 350F (175C). Line a cookie sheet with parchment paper and set aside.
2. Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined.
3. Add eggs, one at a time, stirring well after each addition.
4. Stir in vanilla extract.
5. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
6. Gradually add flour mixture into butter mixture, stirring until completely combined.
7. Stir in mini chocolate chips and almonds.
8. Using lightly floured hands, divide dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 10-12″ long by 2-3″ wide, and be sure to space them at least 4″ apart as biscotti will spread (you may use separate cookie sheets to bake, if needed). If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour.
9. Bake 30 minutes on 350F (175C), or until golden brown.
10. Remove from oven and allow biscotti to cool completely. (Note that you will need to return the biscotti to the oven after it has cooled and you have sliced it, so you may wish to leave your oven on while the biscotti cools or set yourself a reminder to turn it back on).
11. Once cooled, slice loaves diagonally into slices about 1 ½” thick (I recommend using a bread knife for this). Place biscotti cut-side down on parchment paper lined cookie sheet.
12. Return to 350F (175C) oven and bake for 10 minutes. Flip each biscotti over gently, and then bake another 10 minutes on 350F (175C). Biscotti should be lightly golden brown when finished baking.
13. Allow to cool completely.
14. If desired, melt chocolate in 20 second increments (stirring in between) until melted and use a spoon to drizzle over cooled biscotti. Allow chocolate to harden before serving (this will take much longer with chocolate chips than with melting wafers).

Classic Biscotti Recipe – 4 Ways

This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!

Prep: 15min

Total: 80min

Yield: 20

Serving Size: 1 biscotti

Nutrition Facts: servingSize 1 biscotti, calories 84 kcal, Carbohydrate 14 g, Protein 2 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 21 mg, Sodium 75 mg, Fiber 1 g, Sugar 6 g

Ingredients:

• 4 tablespoons cold unsalted butter (cut into 4 pieces)
• ¾ cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract (use 1 teaspoon if adding almond or anise extract)
• ½ teaspoon almond extract or anise extract (optional)
• 1 cup all purpose flour
• 1 cup white whole wheat flour*
• 1 teaspoon baking powder
• ½ teaspoon salt
• turbinado sugar (coarse sugar, optional)
• 4 tablespoons cold unsalted butter (cut into 4 pieces)
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 cup all purpose flour
• 3/4 cup white whole wheat flour*
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup chocolate chips
• 1/2 cup chopped almonds or walnuts (optional)
• 4 tablespoons cold unsalted butter (cut into 4 pieces)
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• 1 cup all purpose flour
• 1 cup white whole wheat flour*
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup chopped almonds
• turbinado sugar (coarse sugar, optional)
• 4 tablespoons cold unsalted butter (cut into 4 pieces)
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• zest of 1 orange (about 1 tablespoon)
• 1 cup all purpose flour
• 1 cup white whole wheat flour*
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup dried cranberries
• turbinado sugar (coarse sugar, optional)

Instruction:

1. Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
2. Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
3. Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
4. Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Professional Baker Teaches You How To Make BISCOTTI!

FAQ

What is the secret to making biscotti?

1. Let the biscotti cool only for 10 minutes after first bake. …
2. Use a serrated knife and cut in a sawing motion. …
3. Flip the biscotti during the second bake so both sides bake evenly.
4. Transfer cut biscotti to wire rack to cool completely after second bake.

Is biscotti better with oil or butter?

What is traditional biscotti made from?

Who has the best biscotti?

• Biscottificio Antonio Mattei. Prato, Italy.
• Il Cantuccio di San Lorenzo. Florence, Italy.
• Pasticceria Buonamici. Florence, Italy.
• Forno Steno. Vaiano, Italy.
• Branchetti Biscotti. Prato, Italy.