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.
Liz
Excellent biscotti. I used hazelnuts instead of almonds and the flavor was great. I got several comments about them being “the best”. I bake the second round on oven proof cookie racks for extra crispness
mermaidyu
Time to bake holiday stuff again. I always visit this recipe and it never fails me
Dolores
The best!!
Petra
Can I use other extracts inplace of vanilla (coconut, almond, etc)?
Should vanilla be completely replaced or only half?
I’m making for a cookie table at a wedding!
Sam
Hi Petra! You could use other extracts, but you’ll want to be careful as many other extracts are a bit more potent than vanilla. 🙂
Jamie
I’ve tried a few other recipes since I tried this one, and here I am again. This is the best recipe for perfect biscotti.
Sam
I’m so glad you enjoyed it so much, Jamie! 🙂
Frances
I am looking for a biscotti recipe that you can bite/chew without dunking (even if it is crunchy). Is this recipe the one? 😊
Sam
Hi Frances! I often enjoy this biscotti without dunking, but it is very crisp as biscotti ought to be. I hope that helps!
Johnessa Heller
These biscotti are amazing!! I’ve switched up flavor combinations with these and they always come out delicious
Sam
I’m so glad you enjoyed it so much, Johnessa! 🙂
Carolyn
I found this recipe very
easy and turned out as good as those at my local coffee shop. Thanks so much for sharing!
Sam
I’m so glad you enjoyed it so much, Carolyn! 🙂
Lia
Hi! Is this a hard biscotti or somewhat soft? I know they are meant to be hard but I know some recipes can be made soft!
Thank you!
Sam
Hi Lia! It’s a crisp biscotti. 🙂
Rick
Perfect and easy recipe! Thanks!
I love biscotti from my trips to Italy, and with all this time on my hands these days… I thought I’d give it a try.
So I made it with hazelnuts and (dried) blueberries, then almonds and goji berries, walnuts and sultanas… each time they came out great. My permitted social contacts love them!
Sam
I’m so glad you enjoyed it so much, Rick! 🙂
Adriana Tobio Silvestre
Turned out beautifully the first time I made them. So good!! Thank you for sharing the recipe 🙂
Sam
I’m so glad you enjoyed it, Adriana! 🙂
Kristy
I was wondering if you can make this as a double choclate biscotti. I see your old recipe which links to this new one. The old one has less butter. I was just going to reduce the flour to that of the old recipe and add in coco powder but not sure what to do with the butter measurement.
Thanks so much!
Kristy
Sam
Hi Kristy! Without having tried it, it’s really hard to say exactly what ratios would be needed here. If you tried it, I hope you loved it! 🙂
Emily Smith
I’ve made this recipe at least 5 times. I add some amaretto and bake a little longer, 15 on each side because I like them a bit crispier. All of my friends and family LOVE them. Thanks for making an intimidating item so easy!
Sam
I’m so glad everyone has enjoyed it so much, Emily! 🙂
Penny
They came out amazing! The whole family loved them! My teens loved to dunk them in milk too! Thanks!!
Sugar Spun Run
I am so glad that it was a hit, Penny! Thanks for trying my recipe! 🙂
Ruth
3 1/4 c flour is 544 g but the recipe says 406 which is correct?
Sam
Hi Ruth! 3 1/4 of flour is 406g. (standardized on my site 125g = 1c of flour)
Jamie
Ruth is pretty close with her mass. If you weigh 3 1/2 cups of flour it’s over 500g. Obviously it depends upon the flour you use. I’m going to opt for the 3 1/2 cups and give it a go. Excited to try this recipe. Thanks again for sharing!
Sam
Unfortunately if it is weighing higher than the amount listed it’s being over-measured. This post on how to measure flour might be helpful in explaining why. I hope you love the biscotti! 🙂
Carmen
Really enjoyed making this recipe and we’ll be making it again
Sam
I’m so glad you enjoyed it, Carmen! 🙂
Cat
Amazing recipe, easy to make and absolutely delicious.
However the real Italian biscottis aren’t that thick and big, my suggestion is to break the dough into 4-6 logs depending on the size and preference. 2 logs is just too thick and long of a cookie.
Lori
Did you make them smaller? If so did you adjust time and temp? Could you share if you did please? I want to make them more mini than standard.
Karli S
Followed the recipe exactly except for substituting sliced almonds for slivered because I was out. Thank you for having the flour and sugar weighed out in grams, it’s one of my “tricks” for achieving perfect bakes. This recipe was no exception. Thank you!
Sam
You’re very welcome, Karli! I’m so glad to hear the recipe was such a success for you! Thank you for commenting, I appreciate it!
Kathleen
I made these with cranberries and slivered toasted almonds. Incredible flavor.
The logs cracked on the first bake. After cooling, I had difficulty cutting them. Very crumbly. What did I do wrong?
Sam
I’m so glad you enjoyed. The cracking on top is normal. For the crumbling, did you cut the slices really thin, or the flour could have been over-measured. I hope this helps. 🙂
Mike Ravalin
Sam,
If I want to make this recipe mocha , chocolate , and almond flavored; how much instant coffee, cocoa powder and almonds would you suggest to add in? Would you make any other amendments.
Thanks, Mike
Sam
Hi Mike! Ooh, it’s honestly hard for me to say without having experimented myself, unfortunately. I’d reduce the flour a bit and add cocoa powder to make up or it (somewhere around 1/4-1/3 cup for each of these), about a teaspoon of instant coffee (depending on how strong you want the flavor to be, maybe a bit more) and of course you can just add chopped or slivered almonds as desired. But without having explicitly tried these modifications in my own kitchen it’s just too tricky for me to say and I don’t like to recommend anything I haven’t tried (just in case the results are disastrous 😉)