Biscotti Recipe

5 from 10 votes

This homemade biscotti recipe is easy and so versatile. These classic Italian cookies are crispy and go well with a cup of coffee. You only need a handful of ingredients to make these. I have also included several variations for you to try!

Prep Time20

Cook Time45

Total Time1 5

Course: Cookies, Dessert

Cuisine: Italian

Servings:

Author: Shadi HasanzadeNemati

Ingredients

2 cups all purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
4 tbsp butter melted and cooled
1 tsp vanilla extract
2 eggs room temperature
3/4 cup unsalted almonds roasted

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Place the flour, sugar, baking powder and salt in a bowl and mix well to combine.
Add is the melted butter, vanilla extract and one egg. Mix using a wooden spoon or a spatula.
Add in the one remaining egg and mix again.
Add the chopped almonds and mix with a wooden spoon or your hands so it's well combined.
Sprinkle a little bit of flour on the parchment paper and transfer the dough to the baking sheet. Form the dough into a rectangle that's 4 inch wide and 14 to 16 inches long. Bake in the oven for 30 minutes until slightly golden.
Take the biscotti out of the oven and let it cool for 20 to 25 minutes. Using a serrated knife, cut the biscotti diagonally into 1 inch thick slices. Arrange the slices cut side down on a baking sheet lined with parchment paper.
Return the biscotti to the oven at 350 degrees F and bake for 10 more minutes. Flip the cookies halfway through so they're crispy on both sides.

Video

Notes

You can use 1:1 gluten-free flour if desired.
Instead of almonds, you can add chopped pistachios, dried cranberries, walnuts or chocolate chips.
Biscotti cookies are supposed to be dry and firm so you can dunk them in beverages.
Store the cookies in an airtight container lined with paper towel to absorb the moisture. You can keep them at room temperature for up to 10 days.

Nutrition