Have you ever wondered how to make biscotti at home? The good news is these classic, twice-baked Italian cookies are incredibly easy to make and can be customized with your favorite add-ins. Today we’re using mini chocolate chips and slivered almonds, but feel free to substitute your favorite fillers!
Oh, Biscotti.
It’s classified as a cookie even though it couldn’t be any more different than the majority of the soft, chewy cookies that I usually share around here. If you’ve ever had biscotti before, you already know that it’s not soft at all; instead it’s hard and crunchy, and despite these two characteristics that I usually avoid like the plague when developing cookies, it’s ridiculously delicious and just as addictive as, say, a big soft oatmeal cookie.
Plus biscotti is basically designed specifically for dipping in your coffee, which means starting your day off with biscotti for breakfast is totally acceptable, right?
Anything that gives me an excuse to eat cookies for breakfast 😉
I used to think that biscotti was difficult and challenging to make, but it’s actually not, not even a little bit.
Biscotti is made with a simple dough that you can customize with your favorite extracts and add-ins, and it is different from most cookies because you’ll break the dough into two pieces and form each one into a “log”, which you will then bake, allow to cool completely, slice, bake again, flip, and then bake again. If you’re feeling particularly ambitious you’ll also dip or drizzle it with chocolate, but that’s totally your call.
Let’s break down how to make this simple Italian cookie, and please check out my most recent video at the bottom of the post, just above the recipe.
Tips for Making Biscotti
- If you have a stand mixer, use it! While you can get away with using an electric hand mixer, this dough gets pretty stiff and difficult to mix, so save yourself some effort and use a stand mixer.
- While I use chocolate chips and slivered almonds here, you can substitute your preferred add-ins. You can use about 1 1/3- 1 1/2 cups of your favorite add-in. Raisins, craisins, white chocolate chips, pistachios, all are popular choices.
- Make sure your biscotti cools completely before cutting into it.
- Use care when flipping your biscotti out of the oven, as they are much more fragile and likely to break while they are warm. I recommend using tongs and a gentle hand to turn them.
Is Biscotti Supposed to be hard?
Yes! Because it is baked twice, biscotti is hard and crisp. It’s great for dunking in a hot cup of coffee!
How do you cut biscotti?
I always cut my biscotti on a slight angle for a traditional biscotti appearance (see photo above) but this is not required. I recommend using a serrated bread knife for best results.
How long can I keep biscotti
Since biscotti is already pretty hard and dry (I promise, it’s delicious and supposed to be that way!), it doesn’t go stale fast at all. Once your biscotti is cooked and cooled it will keep for at least several weeks if stored in an airtight container at room temperature.
Enjoy!
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How to Make Biscotti:
Biscotti Recipe
Recipe from SugarSpunRun.com
Ingredients
- 10 tablespoons unsalted butter softened to room temperature
- 1 1/3 cups sugar (265g)
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose cups flour (406g)
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 2/3 cup slivered almonds
- 2/3 cup mini chocolate chips
- 1/2 cup dark chocolate melting wafers or chocolate chips optional
Instructions
- Preheat oven to 350F (175C). Line a cookie sheet with parchment paper and set aside.
- Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined.
- Add eggs, one at a time, stirring well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture into butter mixture, stirring until completely combined.
- Stir in mini chocolate chips and almonds.
- 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.
- Bake 30 minutes on 350F (175C), or until golden brown.
- Remove from oven and allow biscotti to cool completely.
- Once cooled, slice loaves diagonally into slices about 1 1/2" thick (I recommend using a bread knife for this). Place biscotti cut-side down on parchment paper lined cookie sheet..
- 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.
- Allow to cool completely.
- 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).
- Biscotti should be stored in an airtight container at room temperature and will keep for several weeks.
Nutrition
Aaron says
They taste absolutely wonderful, however my batches always come out cracked on top any advice?
Sam says
I’m so glad you are enjoying the biscotti! If the surface is particularly dry (like maybe from being dusted with a lot of flour) this could make it crack.
Rosa-Alba Caputo says
Very delicious and easy biscotti cookie to make..
Sam says
I’m so glad you enjoyed! Thank you for letting me know how it turned out for you 🙂
Margaret says
I currently have a double batch of dark chocolate & pistachio in the oven. This recipe is super easy to follow for someone like me who’s baking skills are terrible, tomorrow I plan on doing an orange cranberry. Thanks for sharing your recipe, it definitely is a family favorite!
Sam says
Love the sound of the dark chocolate/pistachio, YUM! So glad you are enjoying the biscotti recipe, Margaret. Thank you so much for commenting, I appreciate it 🙂
Marge says
I made this recipe with my daughter over the Christmas holiday. It was an easy recipe to follow & they turned out great! I know she’ll be making them again. I am making 2 batches tomorrow to give as gifts. I will include your recipe in the cellophane bag tied with a ribbon. Happy New Year! Thank you!
Sugar Spun Run says
Thank you so much for the 5-star review, Marge! I am so glad that you enjoyed the homemade biscotti and I hope that those you gift it to do as well. Thanks for following my blog and for sharing this recipes with others, I appreciate it! 🙂
Mel says
I enjoyed this! My batter was extra sticky and it also came out a bit dark on the bottom. I’ll try pulling it out a bit sooner next time. Fortunately it’s pretty forgiving since it’s supposed to be crunchy lol.
Sugar Spun Run says
I am glad that you enjoyed the biscotti, Mel! Thanks for commenting. 🙂
Laurie Ray says
I have made this recipe about three times and love it. The tops of my biscotti are splitting. Is this something I should be concerned about? Otherwise they taste great.
Sam says
Hi Laurie! So long as the biscotti is the right consistency and tastes good then it’s definitely not a problem. It might be that the surface of the biscotti is dry if there’s a lot of flour that’s been worked into the surface from your hands and that’s why its splitting, but again definitely not an issue.
Sophia says
I love this recipe and have made them a few times but whenever I bake them the second time whatever side I have facing down gets really dark. Is there anything I can do to pervent that?
Sam says
Hi Sophia! Are you baking on parchment paper? That usually helps keep the biscotti from getting too dark. It could also be that your oven temperature is running hotter than it lets on, so you could reduce the baking time by a bit. If you’re using a really dark cookie sheet that could also do it, so I’d recommend the parchment paper and maybe cutting a few minutes off the time in the oven. I hope that helps, and am glad you have otherwise been enjoying the biscotti! 🙂
Michelle says
I just made my first batch. It was easy and they taste great. I have a cookie exchange coming up. Can the dough be made ahead of time?
Sugar Spun Run says
Hi, Michelle! I am so glad that you enjoyed the biscotti. It should be fine if you make it in advance. If well-wrapped, it should be good for three to five days before baking. If you want to make it farther in advance, I recommend freezing the dough. I hope that it is a hit at your cookie exchange. 🙂
Vicki Kechekian says
I made this recipe for the first time on Sunday, and they came out as if I’ve been making them for years. I put in macadamia nuts, dried pineapple, and dried mango for a tropical spin. Compared to a supermarket brand, they have a finer crumb and are much harder, which is perfect for dunking. They’re also sweeter and more buttery. I might use less sugar next time, maybe 1 Cup instead of 1 1/3, do you think that would be ok? I’m so glad I found this recipe and website. Happy Holidays!
Sam says
Hi Vicki! I am so glad you enjoyed the biscotti so much! You should be fine to reduce the sugar by 1/3 cup. Happy holidays!! 🙂