Have you ever wondered how to make biscotti cookies at home? These classic, twice-baked Italian treats are easier to make than you might think and can be customized to suit your taste buds. Whether you’re enjoying them with your morning coffee or giving them as a gift, homemade biscotti are sure to impress. Read on for my step-by-step guide to making the perfect biscotti cookies!
The Perfect Italian Cookie, Made Simple
Biscotti cookies are unlike the soft and chewy cookies many of us are used to. These Italian delights are hard, crunchy, and made for dunking in your favorite hot beverage. I’ll admit, I wasn’t always a fan of firm cookies, but these biscotti won me over with their crisp texture and incredible flavor.
The best part? Biscotti are much simpler to make than they seem. The process involves baking the dough twice: first as a whole log, and then slicing it into individual cookies for a second bake. This method gives biscotti their signature crunch. If you want to get fancy, you can drizzle or dip them in chocolate. (Spoiler alert: I’m all in for the chocolate drizzle!)
Let’s dive into what makes this recipe so easy and irresistible.
Key Ingredients for Biscotti Success
This recipe uses pantry staples and allows room for creativity. Here’s a closer look at the ingredients:
- Butter: Unsalted butter adds richness and flavor. Make sure it’s softened for easy mixing.
- Sugar: Granulated sugar gives the biscotti their sweetness without being overly cloying.
- Eggs: These bind the dough and help create a firm texture. Room-temperature eggs work best for smooth incorporation.
- Vanilla Extract: For classic flavor, vanilla is key. You can swap part of it for anise extract for a more traditional Italian taste.
- Flour: All-purpose flour forms the base of the dough. If it’s sticky, a light dusting of flour on your hands will help when shaping the logs.
- Baking Powder and Salt: These ensure the biscotti rise slightly and have a balanced flavor.
- Add-Ins: Almonds and mini chocolate chips are my go-to, but feel free to experiment with pistachios, dried fruit, or white chocolate chips.
- Optional Chocolate: Melted chocolate is perfect for dipping or drizzling over the finished biscotti. It adds an extra layer of indulgence!
TIP: A stand mixer can make your life easier, as biscotti dough gets quite stiff. If you’re using a hand mixer, you’ll need some elbow grease!
Why You’ll Love This Recipe
- Customizable: Swap out the nuts and chocolate for your favorite mix-ins to make it uniquely yours.
- Great for Gifting: Biscotti’s long shelf life makes them perfect for sharing during the holidays or special occasions.
- Dunk-Worthy: Their firm texture is designed to pair perfectly with coffee, tea, or hot cocoa.
Are you ready to transform these simple ingredients into golden, crunchy biscotti? Follow my step-by-step instructions, and you’ll be a biscotti pro in no time.
How to Make Biscotti Cookies
Making biscotti at home is a simple process that requires a few extra steps compared to traditional cookies. Don’t worry—I’ll guide you through every step so your biscotti turn out perfectly crunchy and delicious!
Step-by-Step Instructions
- Cream the Butter and Sugar
In a large mixing bowl or stand mixer, beat the softened butter and sugar together until light and fluffy. This step is key for a smooth dough. - Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract (or anise extract, if using) to enhance the flavor. - Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. - Fold in Add-Ins
Stir in the slivered almonds and mini chocolate chips (or your chosen mix-ins). The dough will be stiff but manageable. - Shape the Dough
Divide the dough into two equal portions. Place each portion onto a parchment-lined baking sheet and shape them into logs about 10 inches long and 2 inches wide. Lightly flour your hands to prevent sticking. - First Bake
Preheat your oven to 350°F (175°C). Bake the logs for 30 minutes or until lightly golden. Remove from the oven and let them cool completely—this is essential to prevent crumbling when slicing. - Slice the Logs
Once cooled, use a serrated knife to slice the logs diagonally into ½-inch thick pieces. Cutting at an angle gives the biscotti their traditional shape. - Second Bake
Place the slices cut-side down on the baking sheet. Bake for 10 minutes, then flip the biscotti and bake for another 10 minutes. This second bake is what gives them their signature crunch. - Cool and (Optional) Add Chocolate
Let the biscotti cool completely on a wire rack. If desired, dip the ends or drizzle them with melted chocolate. Let the chocolate set before serving.
Tips for the Best Biscotti
- Use a Serrated Knife: A serrated knife makes slicing through the baked logs easier and prevents breaking.
- Cool Completely Before Slicing: Patience pays off—let the logs cool fully to ensure clean cuts.
- Store Properly: Keep biscotti in an airtight container at room temperature for up to two weeks. They can also be frozen for longer storage.
Full Recipe
Ingredients
- 10 tablespoons (141 g) unsalted butter, softened
- 1⅓ cups (265 g) sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract (or 1½ teaspoons vanilla + ½ teaspoon anise extract)
- 3¼ cups (406 g) all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup (66 g) slivered almonds
- ⅔ cup (113 g) mini chocolate chips
- ½ cup (170 g) dark chocolate melting wafers or chocolate chips for dipping (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, stirring well after each. Stir in the vanilla (or anise extract if using).
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients.
- Fold in almonds and chocolate chips.
- Divide the dough into two logs and place them on the prepared baking sheets. Shape into 10″x2″ logs with lightly floured hands.
- Bake for 30 minutes, then remove and let cool completely.
- Slice the cooled logs diagonally into ½-inch thick pieces.
- Arrange slices cut-side down on the baking sheet and bake for 10 minutes. Flip and bake for another 10 minutes.
- Cool completely before dipping or drizzling with chocolate, if desired.
Enjoy Your Homemade Biscotti!
Congratulations! You’ve just made delicious, bakery-quality biscotti in your own kitchen. Pair them with coffee, tea, or hot cocoa for a classic Italian treat. These cookies are perfect for gifting or keeping all to yourself (no judgment here). What mix-ins will you try next time?