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.
Lynn Weinstein
Simple and delicious recipe!
Sam
I’m so glad you enjoyed, Lynn! Thank you so much for commenting and letting me know how it turned out for you, I appreciate it! 🙂
ella rodriguez
can I use regular sized choco chips?
Sam
Hi Ella! That should work just fine. 🙂
sallie
Hi,
I’m wondering why you have such a large amount of Baking Powder? Is that a typo? The biscotti had a funny after taste and then I remembered questioning the large amount… I got so curious I researched more recipes and 90% with similar quantities call for 1tsp.
Maybe it was a typo?
cheers!
Sam
Hi Sallie! Nope, the amount of baking powder listed here is definitely correct. I just want to check that you did use baking powder and not baking soda, right? There shouldn’t be any funny aftertaste from the baking powder (unless it was old, or sometimes generic baking powder also has a bad taste).
Angela
Hi! I made this recipe the first time today! It turned out perfect! So easy and easy to slice ! Perfectly sliced no breakage! I love it! What else can I add to these biscottis other than slivered almonds and choc chips?
Sugar Spun Run
I am so happy to hear how much you enjoyed it, Angela! You can experience with dried cranberries and a variety of different nuts… I also have a recipe for Pumpkin Spice Biscotti or Chocolate & Walnut Biscotti. 🙂
Cecile Louw
What is the correct thickness to slice the biscotti? Half inch or 1.5 inch (seems quite thick or did I misunderstand the recipe?) Thanks going to attempt them now😊
Sugar Spun Run
Hi, Cecile! You will want to cut them to about 1 1/2″ thick. I hope that you enjoy them! 🙂
DONNA MIHELICH
My biscotti has cracks on top. Did i do something wrong
Donna Mihelich
I added some cinnamon and it gives them great flavor
Mary
Amazing!! I had to omit the almonds since I didn’t have any but still wanted to try this recipe. I put yogurt chips along with chocolate chips instead! My bottom did, however burn. Do you have any suggestions on to how to avoid that? Thank you so much for a great recipe, I’ve always wanted to make biscotti!! ❤️
Sugar Spun Run
I am so glad that you enjoyed the recipe, Mary! If your bottoms are burning, I would reccomend checking your oven temperature for accuracy if you have not done so. I recently purchased a new oven and found that it was running 15 degrees hotter than was indicated. Lowering the temperature and placing the baking sheet in the center rack is should help. 🙂
Sugar Spun Run
Hi, Donna! If the surface is particularly dry (like maybe from being dusted with a lot of flour) this could make it crack. I am sorry that this happened. Regardless, I hope that it tasted delicious. 🙂
Polly B
I have made this a few times…EVERYONE loves them!! I added orange zest and it was even more deelish… Thanks for the awesome recipe!
Sugar Spun Run
I am so glad that everyone enjoyed them, Polly! Thank you for trying my recipe and for commenting. 🙂
Cathy A Murray
I made these Biscotti’s and they are delicious. My mother in law is here visiting and asked me why I didn’t brush them with an egg wash before baking? I don’t see any recipe’s that say to do that. Just curious I don’t anyone does ?
Thank you, 🙂
Sugar Spun Run
I am so glad that you enjoyed the recipe, Cathy! You can most certainly apply an egg wash prior to baking them, but I find that it is not needed with this recipe. The next time you make them, you can test this method and see how it compares. 😉
Gigi
I made this exactly as written and the biscotti were really yummy. However 10 minutes each side was too long as each side turned out fairly dark brown instead of light golden brown. I will reduce to 5 minutes each side next time, but will definitely be baking these again! So delicious and my husband adored them too!
Sam
I’m so glad you enjoyed it, Gigi! 🙂
Christian Mozumdar
These are literally amazing. I’ll be making these again and again. I made no changes except omitted almond slivers because a family member has dentures and prefers not to eat nuts. But I bet the almonds make them even lovelier.
Sam
I am so glad you enjoyed it, Christian! 🙂
Rosa
Yes. The first time I made them, I had to reduce to toasting time as well. I suggest it is to each ones preference.. this recipe is a crowd pleaser though. Perfect balance of toasty & not too sweet. Super easy to make for such a delicious base ..
We are making the second batch today as last weeks ran out yesterday.!
Going to experiment with a batch of adding traditional anise extract as well as a batch with almonds & orange zest!!
Thank you for sharing your recipes!!!
Sugar Spun Run
I am so glad that you enjoyed them, Rosa. I hope that your next batch comes on just as well. Let me know how they turn out. 🙂
Phyllis Morgenstern
Just made a batch! I used craisins instead of chocolate..and margarine instead of butter. Had to keep it non-dairy. Just one question here….do I really gave to share them with my family?? Can’t I just keep them ALL for myself???? They are YUM!
Sugar Spun Run
You CAN keep them all to yourself! lol I am so glad that you loved them. Thanks for trying my recipe, Phyllis! Enjoy! 🙂
Hannah Klein
We were going to buy biscotti at the store the other day and it apparently one of the things that people are buying a lot of, the shelf where it normally would be was bare. My husband was disappointed as he has been craving some. Then I remembered that you had this recipe and I figured now was a great time to give it a test run. We’re super excited to try the biscotti it is in the oven now. I added white chocolate and almonds.
Sam
I hope you loved the biscotti, Hannah! Homemade is always better if you ask me. 🙂
Hannah Klein
Sounds like you completely changed the recipe thus making it your own. Lol. I might have to give your recommendation a try though. Homemade corn bread is the best.
Sam
I think you’ll love both the cornbread and biscotti. Let me know how it goes! 🙂
Sovari
Thanks so much for this “no fuss” recipee!!! The biscotti turned out soooo delicious everyone in my family loved it. It was the first time in my life that i attempted biscotti, was always scared it was too hard to make, but it wasnt! 😂❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Sugar Spun Run
I am so glad that you loved it, Sovari! Thank you for trying my recipe and for commenting. 🙂
Ron Parise
No anise?
Being an Italian I wouldn’t call this version biscotti.
Sounds super tasty though.
Sugar Spun Run
Thank you, Ron! If you try the recipe, I’d love to know it turns out for you. 🙂
Biscotti lover :)
Does it need to have anise? I really love Cantucci di Prato (Biscotti di Prato), and the traditional recipes that I collected while staying there did not include anise 🙁 Cheers mate!
Biscotti lover :)
Actually I was wrong, sorry, I have checked my notes – there is anise 😉
Sugar Spun Run
Hi! It can have anise, but not always needed. I hope that you try it and enjoy it.
Kitty Deschanel
I’ve made this a few different ways. The recipe makes great biscotti, but funny enough, my favorite variation is to turn this into cornbread! Substitute 1 C flour with 1 C cornmeal, omit the vanilla and nuts and chocolate chips, and add caraway seeds. It’s done after the first bake. Yum! Thank you for a great recipe.