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Biscotti Cookies

Try four flavors of biscotti - almond, chocolate chip, pistachio lemon, and cranberry orange. Easy recipe for delicious homemade biscotti!

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 14 cookies
Calories: 145 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: Italian

Ingredients

Dark Chocolate Chip Biscotti
  • 1 cup granulated sugar plus more for sprinkling
  • 2 eggs at room temperature, plus 1 egg white, divided
  • 1 teaspoon almond extract
  • 1 ½ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup chocolate chips
  • dark chocolate for dipping (optional)
Lemon Pistachio Biscotti
  • ¾ cup granulated sugar plus more for sprinkling
  • 2 eggs at room temperature, plus 1 egg white, divided
  • 1 lemon zested
  • pinch ground cardamom
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup shelled unsalted pistachios
  • Melted white chocolate for dipping (optional)
Classic Almond Biscotti
  • ¾ cup granulated sugar plus more for sprinkling
  • 2 eggs at room temperature, plus 1 egg white, divided
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup dry roasted unsalted almonds roughly chopped
Cranberry Orange Biscotti
  • ¾ cup granulated sugar plus more for sprinkling
  • 2 eggs at room temperature, plus 1 egg white, divided
  • 1 orange zested
  • pinch ground ginger
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup sweetened dried cranberries

Instructions

    Cup of Yum
  1. Here's how to make each of the yummy variations! See remaining steps for each flavor under "For all biscotti recipes"
Dark Chocolate Chip Biscotti
    Cup of Yum
  1. Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond extract until combined. In a separate medium bowl, sift flour, cocoa powder, baking powder and salt together. Add flour mixture and chocolate chips to the egg mixture and stir with a wooden spoon until everything has been incorporated.
Lemon Pistachio Biscotti
  1. Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk sugar, 2 whole eggs and lemon zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in cardamom and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and pistachios to the egg mixture and stir with a wooden spoon until everything has been incorporated.
Classic Almond Biscotti
  1. Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond and vanilla extracts until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and chopped almonds to the egg mixture and stir with a wooden spoon until everything has been incorporated.
Cranberry Orange Biscotti
  1. Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk sugar, 2 whole eggs and orange zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in ginger and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and cranberries to the egg mixture and stir with a wooden spoon until everything has been incorporated.
For all biscotti recipes
  1. Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky, don’t worry, it is meant to be a sticky dough so you get the signature crunchy texture. Sprinkle a little flour on top of the dough, then form into an even rectangle about 4-inches wide and 14-inches long, adding more flour as needed while you shape the dough.
  2. Lightly beat the remaining egg white, then brush the exposed surfaces of the dough with egg white. Sprinkle with granulated sugar and bake for 30 minutes.
  3. Remove from oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the sheet pan and bake again for 10 minutes, turning the cookies over halfway through baking time.

Notes

  • Nutrition label is for the Almond Biscotti recipe only. 

Nutrition Information

Calories 145kcal (7%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.004g Cholesterol 23mg (8%) Sodium 96mg (4%) Potassium 80mg (2%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 34IU (1%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 14cookies

Amount Per Serving

Calories 145

% Daily Value*

Calories 145kcal 7%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.004g 0%
Cholesterol 23mg 8%
Sodium 96mg 4%
Potassium 80mg 2%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 34IU 1%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.