Biscotti Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
24 slices
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Calories
218 kcal
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Course
Baked Goods
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Cuisine
Italian
Biscotti Recipe
Description
This biscotti recipe starts by creaming softened unsalted butter with sugar, then mixing in eggs and vanilla extract. Dry ingredients—flour, baking powder, and salt—are combined separately and gradually incorporated to form a firm dough. Mini chocolate chips and slivered almonds are folded in for added flavor and texture. The dough is divided into two logs and baked until golden brown.
Once slightly cooled, the logs are sliced into individual biscuits, then baked again to achieve the dry, crunchy texture characteristic of biscotti. The twice-baking process dehydrates the cookies, making them ideal for dipping. Optional dark chocolate wafers can be used for dipping the cooled biscotti to add richness.
Biscotti store well at room temperature in airtight containers for at least two weeks and can be frozen for longer storage. The recipe allows flexibility to substitute nuts and add flavors like anise extract or seeds to personalize the cookies.
Ingredients
- 10 tablespoons butter softened, unsalted
- 1 ⅓ cups sugar
- 3 large egg
- 2 teaspoons vanilla extract (see note if you would like to use anise extract)
- 3 ¼ cups all-purpose flour
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup almonds slivered
- ⅔ cup mini chocolate chips
- ½ cup dark chocolate melting wafers optional, or chocolate chips for dipping biscotti
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.
- Add eggs, one at a time, stirring well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture into butter mixture, stirring until completely combined.
- Stir in mini chocolate chips and almonds.
- 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).
Notes
- Almonds and chocolate chips can be substituted with other nuts or add-ins as desired.
- Classic Italian biscotti often include anise extract; add 1-2 teaspoons or 2 teaspoons of anise seed for this flavor.
- Store biscotti in an airtight container at room temperature for up to two weeks or freeze to extend shelf life.
- For added richness, dip cooled biscotti in melted dark chocolate or chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 218kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 89mg | 4% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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