Italian Biscotti Recipe

Homemade Italian biscotti arranged on a white platter.

This Italian biscotti recipe will help you make deliciously crispy double baked cookies. They're a fantastic treat with hot coffee or tea.

Course Cookies

Cuisine Italian

Prep Time 10

Cook Time 25

Cooling Time 30

Total Time 1 5

Servings biscotti

Calories 98kcal

Author Liz Marino

Ingredients

¾ cup granulated white sugar
3 tablespoons unsalted butter
2 large eggs
1 teaspoon vanilla extract
¾ teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
melted chocolate and slivered almonds (optional, for dipping/garnish)

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper, then set it aside.
To a medium sized mixing bowl or the bowl of a stand mixer, add granulated sugar and butter. Mix on high speed for 2-3 minutes, until mixture is creamy.
Add in eggs, vanilla extract, and almond extract. Mix on medium-high speed until fully combined.
To a separate medium sized mixing bowl, add flour, baking powder, and sea salt. Whisk ingredients to combine.
Add the flour mixture to the bowl of butter/sugar. Mix on low speed just until there are no visible streaks of flour. Avoid over mixing.
Remove the dough from the bowl and roll it between your hands to form a ball shape. Divide the ball into two equal sized pieces. One at a time, use a rolling pin to roll each half into a log shape about 8 inches long.
Place logs onto parchment lined sheet and gently use your hands to flatten each one to a thickness of ¾ inch.
Bake in preheated oven for 20-25 minutes or until lightly golden.
Remove pan from oven and let the biscotti cool on the pan for 30 minutes. Then, using a sharp knife, cut the logs into 1-inch thick slices. You can cut them straight, or diagonal.
Place the biscotti cut side facing up on the baking sheet and return them to the oven to bake for an additional 10-12 minutes.
When you remove them from the oven, the edges of the biscotti should be lightly browned. The centers of the biscotti should be soft, but they will crisp up as they cool down.
If desired, after they are completely cool, dip one end of each biscotti in melted chocolate and sprinkle with slivered almonds.

Notes

Be sure to scrape the insides of the bowl down while mixing so that all ingredients combine well.
If dough is sticky as you roll it out, place it in a bowl covered with plastic wrap and refrigerate for up to an hour.
Store biscotti in an airtight container at room temperature and enjoy within 1 week.

Nutrition