• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact/Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    Home » Recipes » Breakfast

    Biscotti

    Updated: Mar 24, 2022 • Published: Mar 21, 2022 by Sam Merritt • 487 Comments

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

    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!

    overhead view of homemade biscotti cookies cooling on a cookie sheet

    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

    overhead view of ingredients for biscotti

    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

    collage of four photos showing how to make biscotti dough
    1. Cream together the butter and sugar until well combined.
    2. Add the eggs one at a time, stirring after each addition until well incorporated. Stir in the vanilla.
    3. Combine the dry ingredients in a separate bowl, then gradually add them into the wet ingredients.
    4. Stir in your add-ins.
    collage of four photos showing how to make biscotti
    1. Divide the dough into equal pieces and place on a parchment lined baking sheet. Form the dough into logs with lightly floured hands.
    2. Bake for 30 minutes at 350F, then cool completely.
    3. Use a serrated knife to slice the loaves diagonally. Place the biscotti cut side down onto your baking sheet and bake for 10 minutes.
    4. 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.

    stack of chocolate chip biscotti cookies drizzled with chocolate beside a cofree mug

    Frequently Asked Questions

    Are biscotti supposed to be hard?

    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 ❤).

    How long can I keep my biscotti?

    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.

    Why do my biscotti tops look cracked?

    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.

    Italian biscotti cookie resting on a coffee cup full of coffee

    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

    overhead view of homemade biscotti cookies cooling on a cookie 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! Be sure to check out the how-to video before beginning!
    4.96 from 245 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: cookie
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 24 slices
    Calories: 218kcal
    Author: Sam Merritt

    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

    • Mixing bowls
    • Baking sheet

    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. 
      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. (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.
      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).
      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

    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

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Recipes

    • Baked ladyfingers on white plate
      Ladyfingers (Savoiardi)
    • Pizzelle arranged on white board
      Pizzelle
    • filled cannoli with chocolate chips and pistachio on marble
      Cannoli
    • sticking a fork into a plate of tiramisu
      The BEST Tiramisu Recipe

    More Breakfast Recipes

    • Chocolate banana muffins on a cooling rack.
      Chocolate Banana Muffins
    • collage of best muffin recipes, top images of double chocolate muffins and peach, bottom images include blueberry, pumpkin and nutella
      Muffin Recipes
    • Round pan of homemade cinnamon rolls topped with icing.
      Homemade Cinnamon Rolls
    • Cinnamon Roll Icing

    Reader Interactions

    Comments

    1. Clara

      March 09, 2020 at 3:07 pm

      Can we use honey instead of sugar

      Reply
      • Sugar Spun Run

        March 09, 2020 at 3:25 pm

        Hi, Clara! I do not recommend it. 🙁

        Reply
    2. Susan

      March 08, 2020 at 2:34 pm

      5 stars
      Thanks for a great recipe! I have made biscotti for years now and have found that putting flour on them actually makes the task harder…I read in an Italian cookbook some time ago that if the batter is sticky, drop the batter by large spoonfuls that approximate each other…then take damp hands (not wet) and form the dough. If you get more water than necessary on the dough, make sure to blot it dry with paper towels. They come out perfect every time. The parchment paper is also key. After I have my two loaves on the parchment, I cut the parchment down the middle. This makes it very easy for transporting to the cutting board without breaking the loaf.

      Reply
      • Sugar Spun Run

        March 08, 2020 at 9:42 pm

        I am so glad that you enjoyed the recipe, Susan! Thank you for sharing your helpful tips. 🙂

        Reply
    3. KC

      March 08, 2020 at 10:10 am

      3 stars
      Hope to try again. First batch I used parchment paper and cut baking time and bottom came out black! So disappointed…

      Reply
      • Sugar Spun Run

        March 08, 2020 at 11:13 am

        Oh, no! I am so sorry to hear that the bottom burnt, KC. You may need to adjust the placement of them in your oven. I typically bake mine in the center. I hope that your second batch turns out perfectly. 🙂

        Reply
    4. Pam

      February 17, 2020 at 10:51 pm

      This recipe is delicious. Made them yesterday for my house and for my daughter. She said they were so much better than the batch I made last week(my usual recipe). We both agreed this recipe was SO flavorful. My new forever recipe.

      Reply
      • Sugar Spun Run

        February 17, 2020 at 11:35 pm

        I am so glad that you both enjoyed them and that you now have a new favorite biscotti recipe, Pam! Thanks so much for sharing. I hope that you enjoy my recipe for years to come. 🙂

        Reply
      • Joanna

        February 24, 2020 at 2:48 pm

        How did the house like them?

        Reply
    5. Darline

      February 08, 2020 at 5:35 pm

      I love Biscotti since l tried one in Seattle Was. I wonder now why haven’t tried baking them. I plan to bake a lot of since I have your recipe. It sounds so good!

      Reply
      • Sugar Spun Run

        February 08, 2020 at 10:12 pm

        Thank you, Darline! I hope that you enjoy the biscotti recipe. Keep me posted on how it turns out. 🙂

        Reply
    6. Brent

      February 01, 2020 at 1:16 pm

      5 stars
      I made these exactly to recipe yesterday evening and had to wait until today to try them with my cappuccino. They are well worth the wait. Gosh are these good! I tried using an electric knife not only succeeded in making crumbs. The serrated bread knife is the only way to go. So easy to make and SO delicious to eat. Thank you for sharing this recipe.

      Reply
      • Sugar Spun Run

        February 01, 2020 at 8:33 pm

        I am so glad that you enjoyed the biscotti, Brent! It does require some work, but I couldn’t agree more, worth the wait! Thank you for commenting. I can’t wait to see what you make next! 🙂

        Reply
    7. Sherry

      January 31, 2020 at 11:55 am

      5 stars
      My first time to make Biscotti and I was so please to use your recipe! Turned out absolutely perfect in every way! Thank you so much! I can’t wait to do another batch & try different flavors!

      Reply
      • Sugar Spun Run

        January 31, 2020 at 1:29 pm

        I am so glad that your biscotti turned out perfectly, Sherry! Thank you so much for trying my recipe. 🙂

        Reply
    8. Aaron

      January 23, 2020 at 2:30 pm

      5 stars
      They taste absolutely wonderful, however my batches always come out cracked on top any advice?

      Reply
      • Sam

        January 23, 2020 at 10:35 pm

        I’m so glad you are enjoying the biscotti! If the surface is particularly dry (like maybe from being dusted with a lot of flour) this could make it crack.

        Reply
    9. Rosa-Alba Caputo

      January 11, 2020 at 12:43 pm

      5 stars
      Very delicious and easy biscotti cookie to make..

      Reply
      • Sam

        January 11, 2020 at 12:57 pm

        I’m so glad you enjoyed! Thank you for letting me know how it turned out for you 🙂

        Reply
    10. Margaret

      December 31, 2019 at 10:21 pm

      5 stars
      I currently have a double batch of dark chocolate & pistachio in the oven. This recipe is super easy to follow for someone like me who’s baking skills are terrible, tomorrow I plan on doing an orange cranberry. Thanks for sharing your recipe, it definitely is a family favorite!

      Reply
      • Sam

        January 01, 2020 at 10:25 am

        Love the sound of the dark chocolate/pistachio, YUM! So glad you are enjoying the biscotti recipe, Margaret. Thank you so much for commenting, I appreciate it 🙂

        Reply
    11. Marge

      December 30, 2019 at 9:45 pm

      5 stars
      I made this recipe with my daughter over the Christmas holiday. It was an easy recipe to follow & they turned out great! I know she’ll be making them again. I am making 2 batches tomorrow to give as gifts. I will include your recipe in the cellophane bag tied with a ribbon. Happy New Year! Thank you!

      Reply
      • Sugar Spun Run

        December 31, 2019 at 10:40 am

        Thank you so much for the 5-star review, Marge! I am so glad that you enjoyed the homemade biscotti and I hope that those you gift it to do as well. Thanks for following my blog and for sharing this recipes with others, I appreciate it! 🙂

        Reply
    12. Mel

      December 28, 2019 at 1:46 am

      5 stars
      I enjoyed this! My batter was extra sticky and it also came out a bit dark on the bottom. I’ll try pulling it out a bit sooner next time. Fortunately it’s pretty forgiving since it’s supposed to be crunchy lol.

      Reply
      • Sugar Spun Run

        December 28, 2019 at 7:06 am

        I am glad that you enjoyed the biscotti, Mel! Thanks for commenting. 🙂

        Reply
    13. Laurie Ray

      December 21, 2019 at 1:57 pm

      I have made this recipe about three times and love it. The tops of my biscotti are splitting. Is this something I should be concerned about? Otherwise they taste great.

      Reply
      • Sam

        December 22, 2019 at 10:10 am

        Hi Laurie! So long as the biscotti is the right consistency and tastes good then it’s definitely not a problem. It might be that the surface of the biscotti is dry if there’s a lot of flour that’s been worked into the surface from your hands and that’s why its splitting, but again definitely not an issue.

        Reply
    14. Sophia

      December 18, 2019 at 8:34 am

      5 stars
      I love this recipe and have made them a few times but whenever I bake them the second time whatever side I have facing down gets really dark. Is there anything I can do to pervent that?

      Reply
      • Sam

        December 18, 2019 at 10:37 am

        Hi Sophia! Are you baking on parchment paper? That usually helps keep the biscotti from getting too dark. It could also be that your oven temperature is running hotter than it lets on, so you could reduce the baking time by a bit. If you’re using a really dark cookie sheet that could also do it, so I’d recommend the parchment paper and maybe cutting a few minutes off the time in the oven. I hope that helps, and am glad you have otherwise been enjoying the biscotti! 🙂

        Reply
        • Cathy

          February 09, 2020 at 12:07 pm

          I tried these for the first time yesterday at a baby shower. And they are so good. They were almonds and cranberries I am definitely going to make this recipe.

        • Sugar Spun Run

          February 09, 2020 at 12:47 pm

          I am so glad that you were able to try the biscotti at a shower you attended and that you enjoyed them, Cathy! I am excited for you to make your own! 🙂

    15. Michelle

      December 11, 2019 at 8:45 pm

      I just made my first batch. It was easy and they taste great. I have a cookie exchange coming up. Can the dough be made ahead of time?

      Reply
      • Sugar Spun Run

        December 12, 2019 at 9:25 am

        Hi, Michelle! I am so glad that you enjoyed the biscotti. It should be fine if you make it in advance. If well-wrapped, it should be good for three to five days before baking. If you want to make it farther in advance, I recommend freezing the dough. I hope that it is a hit at your cookie exchange. 🙂

        Reply
        • Vicki Kechekian

          December 24, 2019 at 2:08 pm

          5 stars
          I made this recipe for the first time on Sunday, and they came out as if I’ve been making them for years. I put in macadamia nuts, dried pineapple, and dried mango for a tropical spin. Compared to a supermarket brand, they have a finer crumb and are much harder, which is perfect for dunking. They’re also sweeter and more buttery. I might use less sugar next time, maybe 1 Cup instead of 1 1/3, do you think that would be ok? I’m so glad I found this recipe and website. Happy Holidays!

        • Sam

          December 24, 2019 at 8:07 pm

          Hi Vicki! I am so glad you enjoyed the biscotti so much! You should be fine to reduce the sugar by 1/3 cup. Happy holidays!! 🙂

    « Older Comments
    Newer Comments »
    4.96 from 245 votes (91 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    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.

    Warm Weather Recipes

    Square slice of zucchini cake topped with cream cheese frosting with one forkful sitting beside the slice.

    Zucchini Cake

    Overhead of blueberry lemon tarts

    Lemon Blueberry Tarts (in Mason Jar Lids)

    Square slice of frosted chocolate zucchini cake missing a bite.

    Chocolate Zucchini Cake

    Fruit galette with scoop of ice cream

    Fruit Galette Recipe

    golden brown funnel cake dusted with powdered sugar on a white plate

    Funnel Cake Recipe

    Close-up view of peach cake topped with sliced peaches in jellyroll pan

    Peach Cake

    More Spring Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    © 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.