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    You are here: Home / Breakfast / How to Make Biscotti

    How to Make Biscotti

    February 7, 2018 By Sam 291 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    How to Make Biscotti

    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 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!

    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!

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    How to Make Biscotti:

    Biscotti slices on a baking sheet

    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
    4.94 from 79 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: 218kcal
    Author: Sam Merritt

    Ingredients

    • 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
    Prevent your screen from going dark

    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. 
      Biscotti dough shaped into rectangle on parchment paper lined baking sheet
    • 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..
      Baked biscotti sliced into slivers
    • 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: 218kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 89mg | Potassium: 123mg | Fiber: 1g | Sugar: 16g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Biscotti on plate, drizzled in chocolate

     

    Previous Post: « Cream Cheese Chocolate Chip Cookies
    Next Post: The Second-Best Chocolate Chip Cookie Recipe »

    Reader Interactions

    Comments

    1. KATHLEEN SPELMAN

      February 14, 2019 at 10:21 pm

      5 stars
      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!

      Reply
      • Sam

        February 15, 2019 at 8:30 am

        So happy to hear you enjoyed! Your additions sound delicious, too. Thank you for commenting, Kathleen! 🙂

        Reply
    2. Carmelina

      February 12, 2019 at 7:30 am

      5 stars
      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.

      Reply
      • Sam

        February 12, 2019 at 12:08 pm

        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! 🙂

        Reply
    3. Sarah

      January 24, 2019 at 9:37 am

      5 stars
      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!

      Reply
      • Sam

        January 24, 2019 at 7:32 pm

        I’m so glad to hear that you enjoyed the recipe, Sarah!! Thank you for commenting 🙂

        Reply
    4. Jenny V

      January 18, 2019 at 3:22 pm

      5 stars
      Amazing recipe! Thanks so much!

      Reply
      • Sam

        January 18, 2019 at 8:15 pm

        I’m so glad you enjoyed, Jenny!

        Reply
    5. Jenny V

      January 18, 2019 at 12:32 pm

      5 stars
      Can I used chopped almonds not slivered

      Reply
      • Sam

        January 18, 2019 at 3:16 pm

        absolutely! Enjoy! 🙂

        Reply
    6. Corey

      January 16, 2019 at 8:14 pm

      5 stars
      When you say dark chocolate chips optional is that to go in the batter or for the chocolate drizzle at the end, thanks

      Reply
      • Sam

        January 16, 2019 at 8:25 pm

        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. 🙂

        Reply
    7. Joan

      January 14, 2019 at 11:13 am

      Loved this recipe. Great taste. easy

      Reply
      • Sam

        January 14, 2019 at 9:42 pm

        I am so glad you enjoyed it, Joan! 🙂

        Reply
    8. Sabrina

      January 13, 2019 at 11:38 pm

      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.

      Reply
    9. Michelle

      January 12, 2019 at 12:50 am

      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!

      Reply
      • Kim M.-E.

        January 28, 2019 at 10:00 am

        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.

        Reply
    10. Nina Verin

      January 02, 2019 at 8:36 pm

      5 stars
      Easy and excellent texture!!

      Reply
      • Sam

        January 02, 2019 at 8:51 pm

        I’m so glad you enjoyed, Nina! 🙂

        Reply
    11. ROSEMARY KELLY

      December 24, 2018 at 10:45 am

      5 stars
      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.

      Reply
      • Sam

        December 24, 2018 at 11:03 am

        I am so glad you enjoyed it, Rosemary. That sounds like a lovely tradition. 🙂

        Reply
    12. Bonnie Crawford

      December 18, 2018 at 9:45 pm

      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.

      Reply
      • PeePee

        January 06, 2019 at 3:40 pm

        you have to dunk it in tea or coffee or milk!!! it changes everything!!!

        Reply
    13. Cecilia

      December 17, 2018 at 3:04 pm

      5 stars
      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!

      Reply
      • Sam

        December 17, 2018 at 5:09 pm

        Thank you so much, Cecilia! I am so glad you enjoyed it. 🙂

        Reply
    14. Deirdre Mena

      December 16, 2018 at 3:42 pm

      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

      Reply
      • Sam

        December 16, 2018 at 11:33 pm

        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.

        Reply
      • Deirdre Mena

        December 17, 2018 at 12:59 am

        Hi Sam, thanks so for your response. I will use thermometer next time.

        Reply
    15. Rachel

      December 14, 2018 at 11:26 pm

      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!

      Reply
      • Sam

        December 15, 2018 at 10:46 pm

        Thank you so much, Rachel! I am glad you enjoyed it so much. 🙂

        Reply
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    The author (Sam) in blue shirt holding donut 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.

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