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
KATHLEEN SPELMAN says
I made this recipe yesterday, I found it straight forward. Used pistachios, ground cardamom and orange zest. Also, vanilla instead of almond. The biscottis were great texture and will use the basic recipe for all other flavors with one adjustment. This is a great recipe, I’ve tried many others in the past. Thank you for sharing!
Sam says
So happy to hear you enjoyed! Your additions sound delicious, too. Thank you for commenting, Kathleen! 🙂
Carmelina says
Ok this recipe was so easy and taste wise, they are just what I was looking for but why did my very thin logs spread so much in cooking.
Sounds like a butter issue but honestly, my butter was at room temperature consistency.
Sam says
I am so glad you enjoyed it, Carmelina! There are a couple of things that may have happened if they were spreading. You may have needed slightly more flour in the mixture, or your oven temperature may have been a little too low. Hope that helps! 🙂
Sarah says
This was the most wonderful biscotti I’ve ever tasted. I used crushed up pistachios instead of chocolate and almonds but the plain cookie itself is the magical part of this recipe. You could add anything and it would taste amazing. Thanks for this great recipe!
Sam says
I’m so glad to hear that you enjoyed the recipe, Sarah!! Thank you for commenting 🙂
Jenny V says
Amazing recipe! Thanks so much!
Sam says
I’m so glad you enjoyed, Jenny!
Jenny V says
Can I used chopped almonds not slivered
Sam says
absolutely! Enjoy! 🙂
Corey says
When you say dark chocolate chips optional is that to go in the batter or for the chocolate drizzle at the end, thanks
Sam says
They are both optional. I recommend putting them in the dough for a little bit of extra flavor. You don’t have to put the chocolate drizzle on top if you don’t want to. 🙂
Joan says
Loved this recipe. Great taste. easy
Sam says
I am so glad you enjoyed it, Joan! 🙂
Sabrina says
Tried this today it came out really well. Added the zest from one orange and it was perfect.
notes:
the dough was really sticky and hard to mould into logs.
Using the kitchen aid mixer was a good suggestion.
I grated my butter which was cold and not at room temp to speed up the process, a tip for when your butter isn’t at room temp.
Michelle says
I’ve made other recipes before and the dough was cookie like- this came out more pie crust or shortbread cookie like- I hope this is normal! Just went in the oven!
Kim M.-E. says
Mine was more pie-like, too…I added some eco, baked/cooled, cut, baked THEN it was not as full (fluffy) but had nice flavor and good texture.
Nina Verin says
Easy and excellent texture!!
Sam says
I’m so glad you enjoyed, Nina! 🙂
ROSEMARY KELLY says
Loved it. Made it with my Mother (who we lovingly call Oma Alice) for Christmas morning to have with our tea. Used raisins and chocolate chips. Was perfect. Created a new family Christmas tradition for years to come.
Sam says
I am so glad you enjoyed it, Rosemary. That sounds like a lovely tradition. 🙂
Bonnie Crawford says
I’ve never understood why biscotti would appeal to anyone! I find it hard, dry, and tasteless. Maybe I’ve just never eaten any that is good, but so far, it leaves me cold.
PeePee says
you have to dunk it in tea or coffee or milk!!! it changes everything!!!
Cecilia says
This is super delicious biscotti. I have made biscotti befor, but it came out extremely dry and crumbly. This tecipe makes perfect biscotti with excellent flavor. Love it!
Sam says
Thank you so much, Cecilia! I am so glad you enjoyed it. 🙂
Deirdre Mena says
Hi, i made your biscotti last night, but one sheet is still soft. I’m thinking of putting them back in oven for ten more minutes. I already baked them 15 minutes longer than your recipe. Has this happened to others?
Thanks
Sam says
Hi Deirdre! I am so sorry this has happened. Is your oven baking at the proper temperature? I have to keep thermometers in mine to check it frequently, sometimes it acts up.
Deirdre Mena says
Hi Sam, thanks so for your response. I will use thermometer next time.
Rachel says
This is a great recipe! I doubled it and left out the chocolate chips and nuts, just plain. They are so tasty. I’m topping some with chocolate drizzle but taste great without too. Super easy, just a little time-consuming. I wanted to add a new item to our Christmas goodie plates we give to friends and this is perfect. Thanks for sharing!
Sam says
Thank you so much, Rachel! I am glad you enjoyed it so much. 🙂