Welcome to the world of classic Italian biscotti! These delightful twice-baked cookies are famous for their signature crunchy texture, making them ideal for dipping into your favorite hot beverage. Creating your own batch at home is surprisingly easy and allows for wonderful customization. Get ready to bake a treat that’s both elegant and comforting.
Tracing back to ancient Rome, the origins of biscotti can be found in a crunchy, twice-baked bread known as ‘bis coctum‘.
Table of Contents
Why You’ll Love This Biscotti Recipe
You’ll adore this biscotti recipe for several fantastic reasons. It’s incredibly easy to follow, making it perfect for beginners and busy parents. This recipe guarantees an authentic crisp texture, unlike any store-bought version. You can customize these delightful treats endlessly with various add-ins. They are the absolute perfect companion for your morning coffee or afternoon tea. Plus, they’re an excellent make-ahead cookie that stays fresh for weeks.
Ingredients
Gather these simple ingredients to create your delicious homemade biscotti:
- 10 tablespoons (141 g) unsalted butter, softened
- 1 ⅓ cups (265 g) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 ¼ cups (406 g) all-purpose flour
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup (66 g) slivered almonds
- ⅔ cup (113 g) mini chocolate chips
- ½ cup (170 g) dark chocolate melting wafers or chocolate chips for dipping (optional)
Notes & Substitutions
For a truly authentic flavor, many traditional Italian biscotti recipes use anise extract to give them a distinctive, subtle licorice-like taste.
Ensure your butter is softened, not melted, for the best dough consistency. For a traditional Italian flavor, swap the vanilla extract for 1 to 1 ½ teaspoons of anise extract. Feel free to get creative with your add-ins; try pistachios, dried cranberries, chopped dried apricots, or even a hint of lemon or orange zest. If dipping your finished cookies, use good quality melting wafers for the smoothest results, as chocolate chips can be thicker.
Equipment
Having the right tools makes baking these crunchy cookies a breeze. You’ll need a stand mixer with a paddle attachment, which is highly recommended for the stiff dough. Alternatively, an electric hand mixer works well. Also gather mixing bowls, parchment paper, and two baking sheets. A serrated bread knife is essential for slicing, and a spatula or tongs will help with handling.
Instructions
Follow these simple steps to bake perfect batches of crisp biscotti:
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside.
- Using a stand mixer or an electric hand mixer, beat the softened butter and sugar together until the mixture is creamy and well-combined.
- Add the eggs one at a time, beating well after each addition to fully incorporate them.
- Stir in the vanilla extract until it is evenly distributed throughout the wet mixture.
- In a separate, medium-sized bowl, whisk together the flour, baking powder, and salt. This ensures all dry ingredients are evenly mixed.
- Gradually add the flour mixture into the butter mixture, stirring until everything is completely combined and a stiff dough forms.
- Fold in the slivered almonds and mini chocolate chips. Mix until they are evenly distributed throughout the dough for delightful flavor in every bite of your biscotti.
- Using lightly floured hands, divide the dough into two equal pieces. Place them on the prepared baking sheet. Form the dough into two separate logs, approximately 10-12 inches long by 2-3 inches wide. Space them at least 4 inches apart as the logs will spread during the first bake (you may need a second cookie sheet). If the dough is too sticky, dust your hands with a thin layer of additional flour.
- Bake the logs for 30 minutes at 350°F (175°C), or until they are golden brown and firm to the touch. This is the first bake for your future biscotti.
- Remove the logs from the oven and allow them to cool completely on the baking sheet. It’s crucial for slicing stability. You can leave your oven on or set a reminder to turn it back on.
- Once fully cooled, transfer the loaves to a cutting board. Slice them diagonally into pieces about 1 ½ inches thick. A serrated bread knife works best for clean cuts. Place the sliced biscotti cut-side down on a parchment paper-lined cookie sheet.
- Return the sliced cookies to the 350°F (175°C) oven and bake for 10 minutes. Gently flip each biscotti over, then bake for another 10 minutes. They should be lightly golden brown and feel crisp.
- Allow the finished biscotti to cool completely on a wire rack. They will crisp up further as they cool.
- If desired, melt the dark chocolate in 20-second increments in the microwave, stirring between each interval, until smooth. Use a spoon to drizzle the melted chocolate over the cooled biscotti. Let the chocolate harden before serving.
Pro Tips & Troubleshooting
A stand mixer makes easy work of the stiff biscotti dough; it handles the heavy mixing effortlessly. If your dough feels too sticky to shape, lightly flour your hands. Always ensure the baked loaves cool completely before you attempt to slice them; this prevents crumbling and ensures clean cuts. Use a serrated bread knife and a gentle sawing motion for the best slicing results. Handle warm, twice-baked cookies carefully, as they are fragile. Don’t worry if shallow cracks appear on your loaves; this is entirely normal for this rustic type of cookie.
Serving, Storage & Variations
These versatile cookies are perfect for many occasions.
Serving Suggestions
Serve your homemade biscotti alongside a steaming cup of coffee, tea, or a rich espresso. They also pair wonderfully with a dessert wine, like Vin Santo, for an elegant treat. Enjoy them plain, or with a decadent chocolate drizzle.
Storage Instructions
Store your cooled biscotti in an airtight container at room temperature. They will remain fresh and delightfully crisp for several weeks. For longer storage, you can freeze them for up to 3-4 months; just thaw at room temperature before serving.
Variations
Experiment with different flavors! Try anise extract for a classic twist, or add lemon zest and almond extract for a bright lemon-almond biscotti. Orange zest with pistachios makes another delicious combination. Swap out the almonds for walnuts, hazelnuts, or pecans, or use different dried fruits like cranberries or cherries. You can also vary the chips with white chocolate or butterscotch chips.
Nutrition Information
Here’s a breakdown of the nutritional content per serving of this delicious biscotti recipe. Please note that these are approximate values and may vary slightly based on specific ingredients and precise measurements.
| Serving Size | 1 slice |
|---|---|
| Calories | 218 kcal |
| Carbohydrates | 31 g |
| Protein | 4 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Trans Fat | 1 g |
| Cholesterol | 34 mg |
| Sodium | 89 mg |
| Potassium | 123 mg |
| Fiber | 1 g |
| Sugar | 16 g |
| Vitamin A | 187 IU |
| Vitamin C | 1 mg |
| Calcium | 54 mg |
| Iron | 1 mg |
FAQ
- Are biscotti supposed to be hard? Yes, authentic biscotti are meant to be very firm and crunchy, perfect for dipping into beverages.
- How long do biscotti keep? When stored properly in an airtight container at room temperature, they can stay fresh for several weeks.
- Why do biscotti tops look cracked? Cracks on the surface of the logs during baking are perfectly normal. They are a natural characteristic of the dough as it expands and bakes.
Conclusion
Baking your own classic Italian biscotti is a rewarding experience, yielding a delicious and versatile treat. This recipe makes it simple to achieve perfectly crisp, dippable cookies right in your own kitchen. Enjoy the flexibility to customize flavors and add-ins, making each batch uniquely yours. There’s immense joy in sharing these delightful homemade treats, whether with family or as a special gift.
Classic Italian Biscotti Recipe: Perfectly Crisp & Dippable
Equipment
- Stand mixer or electric hand mixer
- Cookie sheet
- Parchment paper
- Medium-sized bowl
- Bread knife
Ingredients
Biscotti Dough
- 10 tablespoons unsalted butter softened
- 1 ⅓ cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract (see note if you would like to use anise extract)
- 3 ¼ cups all-purpose flour
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup slivered almonds
- ⅔ cup mini chocolate chips
Optional Dipping Chocolate
- ½ cup dark chocolate melting wafers or chocolate chips for dipping biscotti (optional)
Instructions
Preparation
- Preheat your oven to 350F (175C) and prepare a cookie sheet by lining it with parchment paper.
- In a stand mixer or with an electric hand mixer, cream together the softened butter and sugar until well-combined and creamy.
- Add the large eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually incorporate the dry flour mixture into the butter mixture, stirring until a cohesive dough forms.
Forming and First Bake
- Stir in the slivered almonds and mini chocolate chips until evenly distributed.
- Divide the dough into two equal portions, and using lightly floured hands, form each into a log approximately 10-12 inches long and 2-3 inches wide on the prepared baking sheet, ensuring they are at least 4 inches apart.
- Bake for 30 minutes at 350F (175C), or until the logs are golden brown, then remove from the oven and allow to cool completely.
Second Bake and Finishing
- Once cooled, use a bread knife to slice the loaves diagonally into 1 ½-inch thick pieces, then place them cut-side down on a parchment paper-lined cookie sheet.
- Return the biscotti to the 350F (175C) oven and bake for 10 minutes, then flip each biscotti gently and bake for another 10 minutes until lightly golden brown.
- Allow the twice-baked biscotti to cool completely before proceeding.
- If desired, melt dark chocolate in 20-second increments, stirring between each, and drizzle over the cooled biscotti; let the chocolate harden before serving.
