Have you ever wondered how to make Biscotti at home? These classic, twice-baked Italian cookies are incredibly easy to make and can be customized with your favorite add-ins. Recipe includes a how-to video!
The Perfect Italian Cookie, Made Easy
These super easy Italian biscotti couldn’t be more different from the soft and chewy cookies that I usually share with you. If you’ve ever had biscotti before, you already know they’re not soft at all. Instead they’re hard and crunchy, and despite the fact that I usually avoid these two characteristics like the plague when it comes to cookies, I love these biscotti. In fact, I think they’re ridiculously delicious. But then again, aren’t all Italian desserts?
I used to think that biscotti were challenging to make (kind of like cannoli), but they’re actually not–not even a little bit. Biscotti are made with a very simple dough that you can customize with your favorite extracts and add-ins. They’re different from most cookies, because instead of scooping the dough, you’ll form it into two logs, bake them, let them cool completely, and then slice and them bake again. If you’re feeling particularly ambitious, you can also dip or drizzle your biscotti with chocolate, but that’s totally your call (obviously, I’m team chocolate 🙋🏼♀️).
Let’s dive right in!
What You Need
Prepare yourself: these ingredients are SUPER basic, but they yield amazingly crisp and flavorful cookies. Here are the stars of today’s recipe:
- Butter. While some recipes use oil, I like to use butter for a better flavor and texture. Use unsalted, softened (not melty!) butter.
- Sugar. Since they are cookies, biscotti should be sweet! Stick with granulated sugar for this recipe.
- Eggs. We’ll add these one at a time and will mix the batter thoroughly after each addition. If you can remember, set your eggs out beforehand so they’re room temperature–they’ll incorporate better that way!
- Vanilla. Two teaspoons will give us a lovely vanilla flavor. If you like your biscotti to taste more traditional (think pizzelle cookies), you can always reduce your vanilla to 1½ teaspoons and add a splash of anise extract (I’ve included instructions in the notes).
- Flour. All-purpose flour works best here. If you have trouble with the dough sticking while trying to form it, feel free to flour your hands.
- Almonds and chocolate chips. While I use chocolate chips and slivered almonds here, you can substitute whatever you like. You can use about 1⅓-1½ cups of your favorite add-ins; raisins, dried cranberries, white chocolate chips, and pistachios, all are popular choices!
- Chocolate. This is optional, but if you’d like to either dip or drizzle your biscotti with extra chocolate (who doesn’t?!) melting wafers work well. You could also use chocolate chips.
SAM’S TIP: 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.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Biscotti
- Cream together the butter and sugar until well combined.
- Add the eggs one at a time, stirring after each addition until well incorporated. Stir in the vanilla.
- Combine the dry ingredients in a separate bowl, then gradually add them into the wet ingredients.
- Stir in your add-ins.
- Divide the dough into equal pieces and place on a parchment lined baking sheet. Form the dough into logs with lightly floured hands.
- Bake for 30 minutes at 350F, then cool completely.
- Use a serrated knife to slice the loaves diagonally. Place the biscotti cut side down onto your baking sheet and bake for 10 minutes.
- Remove your biscotti from the oven, flip them over, and bake for another 10 minutes. Allow the biscotti to cool completely before dipping or drizzling with chocolate.
SAM’S TIP: Use care when flipping your biscotti as they come out of the oven; they are much more fragile and likely to break while they are warm. I recommend using tongs and a gentle hand to turn them.
Frequently Asked Questions
Yes! Because they are baked twice, biscotti are hard and crisp. They’re great for dunking in a hot cup of coffee (cookies for breakfast ❤).
Since they’re are already pretty hard and dry (I promise, they’re delicious and supposed to be that way!), they don’t go stale fast at all. Biscotti will keep for least several weeks when stored in an airtight container at room temperature.
Shallow cracks on the surface are normal and nothing to be worried about. You can always dip them in melted chocolate to cover them up.
Enjoy! And if you’re looking for a chocolate version, be sure to check out my chocolate biscotti!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Biscotti Recipe
Ingredients
- 10 tablespoons (141 g) unsalted butter softened
- 1 ⅓ cups (265 g) sugar
- 3 large eggs
- 2 teaspoons vanilla extract (see note if you would like to use anise extract)
- 3 ¼ cups (406 g) all-purpose cups flour
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup (66 g) slivered almonds
- ⅔ cup (113 g) mini chocolate chips
- ½ cup (170 g) dark chocolate melting wafers or chocolate chips for dipping biscotti optional
Recommended Equipment
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.10 tablespoons (141 g) unsalted butter, 1 ⅓ cups (265 g) sugar
- Add eggs, one at a time, stirring well after each addition.3 large eggs
- Stir in vanilla extract.2 teaspoons vanilla extract
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.3 ¼ cups (406 g) all-purpose cups flour, 1 Tablespoon baking powder, ¾ teaspoon table salt
- Gradually add flour mixture into butter mixture, stirring until completely combined.
- Stir in mini chocolate chips and almonds.⅔ cup (66 g) slivered almonds, ⅔ cup (113 g) mini chocolate chips
- 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. (Note that you will need to return the biscotti to the oven after it has cooled and you have sliced it, so you may wish to leave your oven on while the biscotti cools or set yourself a reminder to turn it back on).
- 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).½ cup (170 g) dark chocolate melting wafers or chocolate chips for dipping biscotti
Notes
Add-Ins
Feel free to substitute the almonds and/or the chocolate chips with an equal amount of your favorite add-ins, or leave them out entirely!Anise Extract
Classic Italian biscotti are often made with anise extract. Feel free to add 1-2 teaspoons of anise extract or 2 teaspoons of anise seed (in addition to the vanilla extract) if you so desire.Storing
Store in an airtight container at room temperature. Biscotti will keep for at least two weeks. Biscotti may also be frozen in an airtight container for several months.Chocolate Version
See my chocolate biscotti recipe.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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! 🙂