The Best Easy and Classic Biscotti Recipe

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If you are looking for delicious sweets to go with your coffee, biscotti is a cookie for work! This Italian his cookie recipe is crunchy and customizable with your favorite add-ins.

If you like shortcuts, I also have a fun cake mix biscotti recipe on my site!

Lined with sliced ​​biscotti cookies.

Why you’ll love this biscotti recipe

  • classic and easy! Biscotti is a cookie that has been loved for a long time. A super easy cookie recipe and also great for dipping into hot coffee, tea, or hot chocolate.
  • Customizable. One of the best things about biscotti is that they are customizable. You can easily change up the flavor with extracts, dried fruits, nuts, and chocolate, to name a few ideas.
  • perfect as a gift. Wrapping a bag of biscotti with ribbon makes a great holiday gift or hostess gift.
  • go ahead. This recipe makes a large batch, so it’s perfect to make ahead and enjoy throughout the month. It can also be frozen, so you can enjoy it for months.

What is biscotti?

Biscotti isn’t my usual soft, melty cookie, but I’m a big fan anyway. These crunchy Italian cookies are a must-have when making your hot cup of coffee in the morning. After all, I love coffee cake as much as the girl next door, but sometimes I just don’t want a treat that’s too sweet.

Biscotti are classic Italian cookies that are very crunchy, so they’re good for dipping in coffee if you’re an adult, or in milk if you have kids. These cookies are also twice baked. Once in log form and once after being sliced ​​into individual cookies. That’s why they’re harder than most cookies.

Biscotti topped with chocolate.

recipe ingredients

Let’s take a look at the ingredients for the cookies. Be sure to scroll down to the recipe card at the bottom of the post for the complete ingredient list and printable recipe. There’s a good chance you already have everything you need in your pantry, but here’s a list to check.

  • sugar: I used granulated sugar for this cookie.
  • Vegetable oil: Unsalted butter can be used in place of vegetable oil, but note that the texture and flavor will not be the same.
  • egg: These act as a binding agent for the cookie mixture. I use large eggs in all my baking recipes.
  • Extract: I used both almonds and vanilla to give it flavor.
  • salt: To reduce sweetness and enhance flavor.
  • baking powder: Helps increase cookie logs.
  • flour: All-purpose flour thickens the cookie mixture and helps it hold its log shape.
  • nuts: I used chopped pecans as an extra.

How to make biscotti

It doesn’t take long to make and bake these cookies. All you have to do is mix the cookie dough, make it into balls, bake it, slice it, and bake it again!

Make the dough: in your big bowl stand mixer Combine sugar, oil, eggs, almond extract, and vanilla extract. Add the salt and baking powder and mix, scraping down the sides of the bowl as needed. You can also use your favorite hand-help electric mixer. With the mixer on low speed, add the flour and mix until just combined. doh dear It will become very sticky.

No-bake cookie logs containing pecans.

Next, form the biscotti dough into two long logs on a baking sheet lined with parchment paper, leaving at least 3 inches between the logs to allow for rolling out.

Bake the biscotti twice. Bake in a preheated 350°F oven until golden brown, 25 to 30 minutes. Then remove the baking sheet from the oven and allow the logs to cool for 5 minutes. Then, using a knife or bench scraper, cut the biscotti into 1-inch slices. For a clean edge, I prefer straight-bladed knives over serrated ones.

Then lay the sliced ​​biscotti flat on a baking sheet and bake again in the oven for 8 minutes. Flip the biscotti halfway through. This way the biscotti will be crispy on every slide.

tips for success

That’s all you need. Here are some tips to help you perfect your biscotti-making technique.

  • use stand mixer: You can stir the mixture by hand, but using a mixer will make the process much faster.
  • If you want soft cookies: Don’t bake it as long after the second time. If you pull it out early, it will still be a little crispy but softer. On the other hand, if you want them crispier, leave the cookies a little longer, but be careful not to burn them.
  • Do not cut logs while they are hot. If the cookie logs are not completely cool, they will crumble when you try to cut them.
  • Switch add-ins/: I like to add chopped pecans, but you can also add chopped pecans. chocolate chipsdried cranberries, almond slivers, etc.
  • Use different extractions: Extraction is an easy way to change the flavor profile. Try rum extract, lemon, vanilla, and coconut.
  • Add spices and zest! Add a teaspoon of ground cinnamon, pumpkin pie spice, nutmeg, or anise, to name a few. For another layer of flavor, add orange zest, or lime or lemon zest.

How do you eat biscotti?

Biscotti is best eaten with a mug of tea or coffee! As mentioned above, it’s great for dunking. I also like to sometimes sprinkle chocolate or white chocolate on it before I eat it. It is also recommended to have it with dessert wine as a light snack after a meal.

Almond cookies covered in chocolate.

How to store homemade biscotti

These cookies can be stored in an airtight container at room temperature for up to a week. If you are dipping it in chocolate, it is best to store it in the refrigerator.

Can I freeze it?

Biscotti stays freshest when frozen in an airtight container in the freezer for up to 90 days (about 3 months).


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sweet homemade biscotti A classic Italian cookie recipe. Slim and crispy cookies are best eaten with coffee.

  • 1 cup Granulated sugar
  • 1/2 cup Vegetable oil
  • 3 egg
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 3 1/4 cups all purpose flour
  • 2/3 cup chopped pecan nuts

  1. Preheat oven to 375°F. Lay out a large baking sheet and Cooking Sheet. Let’s set it aside.
  2. In the bowl of a stand mixer equipped with paddle attachment Combine sugar, oil, eggs, almond extract, and vanilla extract. Add the salt and baking powder and mix, scraping down the sides of the bowl as needed.
  3. With the mixer on low speed, add the flour and mix until just combined. The dough will be very sticky.
  4. Divide the dough in half. Form the dough into two (15-inch) logs on a baking sheet, leaving at least 3 inches between the logs to allow for rolling out.
  5. Bake for 25-30 minutes until golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes. Using a knife or bench scraper, cut into 1-inch-thick slices. Place the sliced ​​biscotti flat on the baking sheet and return to the oven for 5 minutes. Remove from the oven, flip the biscotti and bake for another 3-4 minutes until lightly toasted.
  6. Transfer to a wire rack to cool completely.


Store tightly closed at room temperature for up to 1 week.
Seal tightly and freeze for up to 3 months.

keyword: Cookies and Cups, Almond Biscotti, Italian Biscotti, Biscotti Recipe

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