Biscotti are classic Italian cookies that are twice-baked, making them crunchy and perfect for dipping into coffee or tea. This recipe yields a large batch, ideal for sharing or storing for later. The combination of nuts and vanilla creates a delightful flavor that pairs beautifully with the buttery texture.
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Ingredients
Dry Ingredients
Flour3120g
B. powder60g
Salt12g
Wet Ingredients
Butter720g
Sugar1800g- Nos Egg21
Vanilla160g
Add-ins
Nut1200g
Nutrition (per serving)
Calories
169.2kcal (8.46%)
Protein
3.6g (7.2%)
Carbs
31.2g (11.35%)
Sugars
18.0g (36%)
Healthy Fat
0.0g
Unhealthy Fat
7.2g
% Daily Value based on a 2000 calorie diet
How to make Biscotti
Prepare the Dough
- Step 1
Preheat the oven to 350°F (175°C).
- Step 2
In a large bowl, mix the flour, baking powder, and salt together.
- Step 3
In another bowl, cream the butter and sugar until light and fluffy.
- Step 4
Add the eggs one at a time to the butter mixture, mixing well after each addition.
- Step 5
Stir in the vanilla extract.
- Step 6
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Step 7
Fold in the nuts evenly throughout the dough.
Shape and Bake
- Step 1
Divide the dough into portions and shape them into logs about 2 inches wide.
- Step 2
Place the logs onto a baking sheet lined with parchment paper.
- Step 3
Bake in the preheated oven for 25 minutes or until firm to the touch.
- Step 4
Remove from the oven and let the logs cool for 10 minutes.
Slice and Second Bake
- Step 1
Using a sharp knife, slice the logs diagonally into 1/2-inch thick pieces.
- Step 2
Place the slices back onto the baking sheet, cut side down.
- Step 3
Bake for another 15-20 minutes, flipping halfway through, until the biscotti are golden and crisp.
- Step 4
Allow the biscotti to cool completely before serving or storing.
Nutrition (per serving)
Nutrition (per serving)
Calories
169.2kcal (8.46%)
Protein
3.6g (7.2%)
Carbs
31.2g (11.35%)
Sugars
18.0g (36%)
Healthy Fat
0.0g
Unhealthy Fat
7.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the logs are evenly shaped to promote uniform baking.
Use a serrated knife to slice the biscotti for clean cuts.
Store the biscotti in an airtight container to maintain their crisp texture.
Experiment with different nuts or add dried fruits for variety.
FAQS
Can I use different types of nuts?
Yes, you can use almonds, walnuts, pistachios, or any nut of your choice.
How should I store biscotti?
Store them in an airtight container at room temperature for up to two weeks.
Can I make biscotti without nuts?
Yes, you can omit the nuts or replace them with dried fruits or chocolate chips.
Why are biscotti baked twice?
The second bake ensures the biscotti are dry and crunchy, which is their signature texture.
Can I freeze biscotti?
Yes, biscotti freeze well. Store them in a freezer-safe container for up to three months.
Poet's pantry
(@yovanchef)
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time!
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North Terrace, Adelaide, South Australia, 5000
Australia