ItalyBiscotti
Biscotti is a traditional Italian cookie known for its crispy texture and long shelf life. The name comes from the Latin 'bis' (twice) and 'coctus' (cooked), reflecting the process of double baking.
Key Ingredients
What you'll need
Ingredients
- 280 g
- 200 g
- 1.5 teaspoonsSee recipes with baking powder
baking powder
i - 0.25 teaspoon
- 3See recipes with large eggs
large eggs
i - 1 teaspoonSee recipes with vanilla extract
vanilla extract
i - 1 teaspoonSee recipes with almond extract
almond extract
i - 150 gSee recipes with whole almonds
whole almonds
i
How to make it
Instructions
- 1
Preheat the oven to 180°C. Line a baking tray with parchment paper.
- 2
In a large bowl, mix the flour, sugar, baking powder and salt.
- 3
In a separate bowl, whisk together the eggs, vanilla and almond extracts. Add to dry ingredients and mix until smooth. Stir in almonds.
- 4
Divide the dough into two portions and form two oblong logs on the baking tray.
- 5
Bake for 25-30 minutes until the dough is light golden. Let cool for 10 minutes.
- 6
Cut the logs diagonally into slices about 1 cm thick. Arrange slices cut-side down on the tray.
- 7
Bake for a further 10-15 minutes on each side until golden. Cool completely before serving.
Frequently Asked Questions
Why are my biscotti too hard?
Biscotti are meant to be hard for dunking in coffee — that's correct texture. If they're excessively hard, reduce the second bake by 2–3 minutes. The longer the second bake, the drier and harder they become.
Can I add chocolate or nuts?
Yes, that's the classic approach: almonds, pistachios, dried cranberries, candied orange peel, or chocolate chunks. Add them to the dough before shaping the log. Toast nuts beforehand for deeper flavor.
How do I slice the log without crumbling?
Let it cool 10–15 minutes after the first bake but not completely — a fully cold log crumbles. Use a sharp serrated knife and saw gently with minimal downward pressure, at a 45-degree angle.
How long do biscotti keep?
In an airtight container at room temperature up to 3 weeks. The double-baking removes nearly all moisture, so they stay crisp far longer than regular cookies.
Can I freeze biscotti dough?
Yes — freeze the shaped log before the first bake. Thaw in the refrigerator overnight, then bake as normal. Fully baked biscotti also freeze well for up to 3 months.
USA
France
Join the conversation
Comments
Loading comments…