Sugar Spun Run

Follow Me on Twitter Join My Facebook Page Follow Me on Instagram Subscribe to my YouTube Channel

  • Home
  • Recipes
  • About Me
  • Contact
    • Work with Me
  • FREE Ebook!
  • Home
  • Recipes
  • About Me
  • Contact
    • Work with Me
  • FREE Ebook!
You are here: Home / Breakfast / How to Make Biscotti

How to Make Biscotti

February 7, 2018 By Sam 102 Comments

This post may contain affiliate links. Please read my disclosure policy.
Jump to Recipe Print Recipe

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!

A pan full of golden brown baked biscotti

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 😉

Biscotti resting on a hot cup of coffee

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.

Biscotti dough with slivered almonds and mini chocolate chips

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!

Slicing biscotti

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.

A plate full of chocolate drizzled biscotti

Enjoy!

Free E-Book

Treat yourself to a FREE E-BOOK!

Full printable recipe is just below the video, if you enjoy cooking videos, be sure to subscribe to my YouTube channel!

How to Make Biscotti:

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!
Recipe from SugarSpunRun.com
5 from 27 votes
Print Pin Rate
Course: cookie
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 24 slices
Calories: 229kcal
Author: Sam Merritt

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

Serving: 1slice | Calories: 229kcal
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

 

Filed Under: Breakfast, Cookies

Related Posts

  • Mini Chocolate Chip Scones
  • Bakery Style Chocolate Chip Muffins
Previous Post Cream Cheese Chocolate Chip Cookies
Next Post The Second-Best Chocolate Chip Cookie Recipe

Comments

  1. Shona Williams says

    October 16, 2019 at 1:29 pm

    Thank you so much for putting the measures in grammes and centigrade for your readers outside of the US:
    Love the combination of video and printed recipe.

    Reply
    • Sugar Spun Run says

      October 16, 2019 at 1:53 pm

      You are so welcome, Shona! Enjoy the homemade biscotti! 🙂

      Reply
  2. Ruta says

    October 13, 2019 at 7:06 pm

    Can you add anisette/anise flavor instead ofvanilla

    Reply
    • Sugar Spun Run says

      October 13, 2019 at 7:38 pm

      Hello, Ruta! I have never tried it so I can not say. If you do try it, let me know how it turns out. I hope that you enjoy the Biscotti! 🙂

      Reply
    • James Brozek says

      October 22, 2019 at 4:06 am

      Yes you can and also some whole Anise Seeds works well. This is all my mother in law wants.

      Reply
    • Cheryl Willingham says

      November 18, 2019 at 12:24 pm

      Yes, cut the vanilla in 1/2 and add 2 drops of anise oil or 1/2 tsp of anise extract. Remember anise goes a very long way.

      Reply
  3. Karen says

    September 30, 2019 at 6:47 pm

    Hello…..
    I really love the biscotti. I added cranberries and almond and it was just delicious. I saw from the previous comments that some people have used almond flour. I am just wondering if I would use the same amount of almond flour in place of the AP flour or would I need to use less? Any info. would be appreciated. Thanks for the wonderful recipe!

    Reply
    • Sam says

      September 30, 2019 at 9:36 pm

      Hi Karen! I haven’t ever tried it with almond flour so can’t advise, but hopefully someone else will chime in! I’m glad to hear you loved the biscotti!! 🙂

      Reply
      • george says

        December 1, 2019 at 6:28 pm

        Hi Sammie,
        Love the recipe !
        I find we like them with a bit of anise seeds for that licoricey yumminess.

      • Sugar Spun Run says

        December 2, 2019 at 9:02 am

        Thank you for trying my recipe, George! I am so glad you enjoyed it. 🙂

  4. Dave says

    September 26, 2019 at 8:42 am

    5 stars
    Excellent recipe I have made for employees. It’s easy and a hit with everyone. I have even altered the recipe with almond flour, Stevia and sugar free chips so those avoiding sugars can enjoy it also!

    Reply
    • Sugar Spun Run says

      September 26, 2019 at 3:19 pm

      Thank you so much, Dave! I am glad that you and your employees enjoyed the Biscotti. Glad it worked well with the sugar-free substitutions as well. 🙂

      Reply
    • mary repetto says

      December 1, 2019 at 2:06 pm

      5 stars
      I have used almond extract and whole almond. Also, pistachio, orange and cranberries in another batch. 👌

      Reply
  5. Amanda says

    September 23, 2019 at 4:36 pm

    5 stars
    I’m obsessed!!! Everyone I’ve shared them with says it’s the best biscotti they’ve ever had. I’m not a good baker by any means but I was able to follow this recipe easily and they came out PERFECT. I was wondering if you had any tips if I wanted to make a pumpkin version of these? Thank you!!!

    Reply
  6. Sandra Starke says

    September 16, 2019 at 1:22 pm

    5 stars
    I like to try new things and I like Biscotti! I was intimated but this was easy to do and what a wonderful Biscotti! I creamed the butter and sugar with my Kitchen-Aid. Then it said stir so I did by hand. Can you do more of it with the Kitchen-Aid?

    Thank you for recipe and sharing your gift!

    Reply
    • Sam says

      September 16, 2019 at 3:27 pm

      Hi Sandra! You can make the entire batter in the kitchen-aid. I’m sorry if the instructions were confusing. I’m glad you enjoyed the biscotti though! 🙂

      Reply
  7. Debbie says

    July 23, 2019 at 11:00 pm

    5 stars
    These are really just right. I took the base dough, added almond extract then halved, one half added almonds, the other half orange zest and dried cranberries. Oh my lanta. Just gorgeous and delicious.❤ Thank you for sharing!! I was a little intimidated at first but these are easy peasy and so good!!

    Reply
    • Sam says

      July 24, 2019 at 9:57 pm

      Yay! So happy to hear the biscotti was such a success for you, Debbie!! Thank you for commenting 🙂

      Reply
  8. Debra Graham says

    July 6, 2019 at 4:19 pm

    Sam if I wanted to make blueberry biscotti, how would I adjust the recipe or can I?

    Reply
    • Sam says

      July 6, 2019 at 8:59 pm

      Hi Debra! I would think that dried blueberries would probably work best as fresh (or frozen) blueberries would add a lot of moisture to the dough. Use them in place of the almonds and/or chocolate chips. I hope that helps! 🙂

      Reply
  9. sam lowen says

    June 15, 2019 at 1:29 pm

    Is this a good gift for teachers?

    Reply
    • Sam says

      June 15, 2019 at 8:33 pm

      Hi Sam! I think that would be very kind! I love this biscotti. 🙂

      Reply
      • Enzo says

        November 25, 2019 at 4:43 am

        By the way Biscotti is plural, biscotto is singular.

      • Sugar Spun Run says

        November 25, 2019 at 6:14 am

        Thank you!

    • Nancy says

      July 20, 2019 at 3:03 pm

      HELP!!!
      What is wrong when dough crumbles

      Reply
      • Sam says

        July 20, 2019 at 8:37 pm

        Hi Nancy, my best guess would be that the flour was over-measured.

  10. Lori says

    May 8, 2019 at 11:19 am

    I am having brunch bunch at my house once a month. This month we did biscotti and hot chocolate. I tried two different recipes and yours won hands down! I followed the directions to a T with one exception; I only added 1/2 cup of mini-chocolate chips. This was a perfect touch of chocolate without making it overwhelming. Thanks!

    Reply
    • Sam says

      May 8, 2019 at 3:26 pm

      I am so glad everyone enjoyed the biscotti, Lori! A little bit of chocolate is never a bad idea. 🙂

      Reply
  11. Ola Hardiman says

    March 17, 2019 at 8:13 pm

    5 stars
    I really enjoyed making this recipe. I made biscotti before but needed a recipe without cinnamon. It turned out great! I used 1 cup sugar. It was perfect!! Thank you.

    Reply
    • Sam says

      March 17, 2019 at 8:38 pm

      I am so glad you enjoyed the biscotti, Ola! 🙂

      Reply
  12. Karen Z says

    March 8, 2019 at 5:06 pm

    5 stars
    Very nice recipe. I had no problem handling the dough with a sturdy hand mixer. I added the “extras” by hand. I used chopped chocolate chips (I didn’t have the mini ones) craisins and walnuts. The biscotti came out a bit bigger than I thought. Next time I will make the logs longer and thinner.

    Can the sugar be reduced a bit with the same results?
    They are a bit sweet for first thing in the morning.

    Reply
    • Sam says

      March 9, 2019 at 10:23 pm

      I’m so glad you enjoyed, Karen! Yes you can reduce the sugar a bit, you could probably cut it down to 1 cup or even less with success (depending on how little sweetness you’d like).

      Reply
  13. Barbara Murphy says

    February 24, 2019 at 1:15 pm

    5 stars
    My 1st time making biscotti and they came out great! Hubby says they’re the best he’s ever had. My main motivation in making them is because they are so expensive to buy. Now I know why as they do take some time to make. But, oh so worth it!

    Reply
    • Sam says

      February 24, 2019 at 8:37 pm

      I am so glad you enjoyed the biscotti, Barbara! 🙂

      Reply
  14. Peg says

    February 21, 2019 at 11:55 am

    Awesome love this recipe! Thanks for sharing!,

    Reply
    • Sam says

      February 21, 2019 at 5:44 pm

      Thank you so much, Peg! 🙂

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Sam Sugar Spun Run Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

Most Popular

Easy Homemade Biscuits

The Best Vanilla Cake Recipe

The WORST Chocolate Chip Cookies

The Best Pizza Dough Recipe

Easy Sugar Cookie Recipe (With Icing!)

Funfetti Cake from Scratch (& A Very Merry Unbirthday)

Thanksgiving Desserts

Chocolate Pie

The Best Easy Pie Crust Recipe

Strawberry Cream Cheese Pie

Kitchen Tips: Easy Graham Cracker Crust Recipe

Never miss a recipe!

Copyright © 2019 · Daily Dish Pro Theme On Genesis Framework · WordPress · Log in

Privacy Policy

  • 958
  • 136
  • 10