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 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.
Enjoy!
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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
Recipe from SugarSpunRun.com
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
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 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.
Nutrition
Rita
My first attempt at biscotti and it was great. Gave out as gift w/coffee mug. Thanks so much for a great recipe and I definitely suggest everyone read your tips and watch the video. Very helpful!
Sugar Spun Run
What a thoughtful gift, Rita! I am so glad that you enjoyed the recipe and found the video and tips helpful. 🙂
Shona Williams
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.
Sugar Spun Run
You are so welcome, Shona! Enjoy the homemade biscotti! 🙂
Ruta
Can you add anisette/anise flavor instead ofvanilla
Sugar Spun Run
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! 🙂
James Brozek
Yes you can and also some whole Anise Seeds works well. This is all my mother in law wants.
Cheryl Willingham
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.
Karen
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!
Sam
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!! 🙂
george
Hi Sammie,
Love the recipe !
I find we like them with a bit of anise seeds for that licoricey yumminess.
Sugar Spun Run
Thank you for trying my recipe, George! I am so glad you enjoyed it. 🙂
Dave
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!
Sugar Spun Run
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. 🙂
mary repetto
I have used almond extract and whole almond. Also, pistachio, orange and cranberries in another batch. 👌
Amanda
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!!!
Sandra Starke
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!
Sam
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! 🙂
Debbie
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!!
Sam
Yay! So happy to hear the biscotti was such a success for you, Debbie!! Thank you for commenting 🙂
Debra Graham
Sam if I wanted to make blueberry biscotti, how would I adjust the recipe or can I?
Sam
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! 🙂
sam lowen
Is this a good gift for teachers?
Sam
Hi Sam! I think that would be very kind! I love this biscotti. 🙂
Enzo
By the way Biscotti is plural, biscotto is singular.
Sugar Spun Run
Thank you!
Nancy
HELP!!!
What is wrong when dough crumbles
Sam
Hi Nancy, my best guess would be that the flour was over-measured.
Lori
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!
Sam
I am so glad everyone enjoyed the biscotti, Lori! A little bit of chocolate is never a bad idea. 🙂
Ola Hardiman
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.
Sam
I am so glad you enjoyed the biscotti, Ola! 🙂
Karen Z
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.
Sam
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).
Barbara Murphy
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!
Sam
I am so glad you enjoyed the biscotti, Barbara! 🙂
Peg
Awesome love this recipe! Thanks for sharing!,
Sam
Thank you so much, Peg! 🙂