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This simple homemade Italian Biscotti delivers wonderfully crunchy, twice-baked cookies perfect for dunking in your morning coffee. Whipped up with basic kitchen staples and easily tweaked with your preferred additions like chocolate, nuts, or dried fruits, these classic treats bring authentic Italian bakery vibes straight to your home.
What Makes This Biscotti Special
These cookies hit that sweet spot of being satisfyingly crunchy without threatening to chip a tooth. You can easily switch things up with different flavorings and mix-ins. Whether you leave them plain, mix in some nuts, or add a chocolate coating, these twice-baked treats work great as gifts, coffee companions, or midday snacks.
What You'll Need for Biscotti
- Basic Cookie Mixture:
- 1/2 cup (115g) softened unsalted butter
- 3/4 cup (150g) granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Mix-ins (pick any combo up to 1 1/2 cups):
- 3/4 cup slivered almonds
- 3/4 cup chocolate chips
- Dried cranberries
- Pistachios
- For Chocolate Dipping (if wanted):
- 1 cup chocolate melting wafers
- Extra chopped nuts for topping
How To Make Your Biscotti
- Mix Your Dough
- Heat oven to 350°F (175°C). Cream butter and sugar until light and fluffy. Mix in eggs one by one, then add vanilla. In another bowl, combine dry stuff, then slowly mix into wet ingredients. Stir in your chosen add-ins.
- First Baking Round
- Split dough in two. Form each piece into a 10-12 inch log on a baking sheet lined with parchment. Bake for 30 minutes until golden. Let cool completely.
- Cut and Bake Again
- With a bread knife, slice logs diagonally into 1/2-inch pieces. Lay slices cut-side down on baking sheet. Bake 10 minutes on each side until they're nice and crisp.
- Fancy Touches
- After they've cooled, dunk ends in melted chocolate or drizzle some on top if you want. Wait for chocolate to harden before putting away.
Helpful Baking Tricks
Make sure your eggs aren't cold from the fridge. Always use a serrated knife for cleaner cuts. Don't leave them in too long during the second bake or they'll get too hard. Let everything cool down between steps. If you're adding chocolate, melt it properly for that nice snap. Give the logs plenty of time to cool before cutting them up.
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Ways to Enjoy Your Biscotti
Dunk them in your coffee, tea, or espresso for that authentic Italian experience. They make great gifts wrapped in clear bags with ribbons. Add them to your cookie trays during the holidays. Try them with a glass of dessert wine when company comes over. They're also a nice addition to your breakfast or brunch spread.
Keeping Your Biscotti Fresh
Keep them in a sealed container at room temp for up to 2 weeks. You can freeze the finished cookies for about 3 months. The raw dough can be frozen before the first bake too. Just let it thaw overnight in the fridge. If you've dipped them in chocolate, put parchment paper between layers so they don't stick together.
Frequently Asked Questions
- → Why do biscotti go through two bakes?
- The second round in the oven makes biscotti dry and crisp, which is why they last long and are perfect to dip in coffee.
- → Can I swap out the mix-ins?
- Absolutely! Trade chocolate chips or almonds for another favorite ingredient, or leave them plain if you’d like.
- → How long do biscotti stay fresh?
- Keep them in a sealed container and they’ll last up to two weeks. Pop them in the freezer, and they’re good for months.
- → What’s the easiest way to cut biscotti?
- After the first baking and a cool-down, use a bread knife to slice at an angle into chunks around 1½ inches thick.
- → Can I make them with anise flavor?
- Sure thing! Add about 1–2 teaspoons of anise extract or a couple of teaspoons of anise seeds with the vanilla to get that classic taste.