Biscotti Recipe

These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon. Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus zest. Or take the cookies over the top by drizzling with melted chocolate, glazing with icing or dusting with sprinkles. You do you.

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).

American-Style Vanilla Biscotti

Here it is, a biscotti recipe everyone can enjoy — unlike classic Italian biscotti, which are quite hard, these are light and crunchy. Biscotti bake twice rather than once, and thus take a bit longer start-to-finish than normal drop cookies. But the dough is put together exactly like drop cookie dough. And if your kitchen skills include shaping a meatloaf and slicing a loaf of bread, you’ve got what it takes to make delicious, gorgeous biscotti.

Prep: 15min

Total: 1h5min

Yield: 30

Serving Size: 1 piece (20g)

Nutrition Facts: servingSize 1 piece (20g), calories 70 calories, Carbohydrate 11g, Cholesterol 20mg, Fiber 0g, Protein 1g, Sodium 65mg, Sugar 5g, Fat 2.5g, Saturated Fat 1.5g, Trans Fat 0g

Ingredients:

• 6 tablespoons (85g) butter salted or unsalted
• 2/3 cup (131g) granulated sugar
• 1/2 teaspoon salt
• 2 to 3 teaspoons King Arthur Pure Vanilla Extract
• 1/4 teaspoon almond extract optional
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• coarse sparkling sugar for sprinkling on top optional

Instruction:

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18″ x 13″) baking sheet., In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract, and baking powder until the mixture is smooth and creamy., Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky., Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2″ x 2″ logs, about 3/4″ tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently., Bake the dough for 25 minutes. Remove it from the oven., Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F., Wait 5 minutes, then use a sharp chef’s knife or serrated knife to cut the log crosswise into 1/2″ to 3/4″ slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake., Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool., Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they’ll stay good for weeks.

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 the difference between American and Italian biscotti?

What is traditional biscotti made from?

Should biscotti dough be chilled before baking?