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!
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 ⅓- 1 ½ 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.
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How to Make Biscotti:
Recipe from SugarSpunRun.com
- 10 tablespoons unsalted butter softened to room temperature
- 1 ⅓ cups sugar (265g)
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 ¼ cups all-purpose cups flour (406g)
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- ⅔ cup slivered almonds
- ⅔ cup mini chocolate chips
- ½ cup dark chocolate melting wafers or chocolate chips optional
- 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 ½" 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.