Name: Biscotti with Chocolate Drizzle
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 24 Cookies
Cuisine: Italian
Ingredients: 1 stick butter, lightly softened; 3/4 cup granulated sugar; 1/2 cup light-brown sugar, lightly packed; 3-1/2 tablespoons lemon juice; 2 tablespoons pure vanilla extract; 3/4 teaspoon pure almond extract; 1 tablespoon lemon zest; 2 large eggs, room temperature; 2 teaspoons baking powder; 1/4 teaspoon sea salt; 2-3/4 cups all-purpose flour; 1 cup sliced almonds; 2 tablespoons butter, melted; 2 bars semi-sweet baking chocolate

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Biscotti lovers rejoice! Today I’m sharing my easy biscotti recipe. These delicious twice-baked Italian cookies are crunchy on the edges with a softer crumb in the middle. The best part? Their bottoms are drizzled with melted chocolate!

ABOUT BISCOTTI

Biscotti originates from medieval Latin. It means “twice cooked.” These buttery Italian cookies are indeed baked twice to get them lightly crisp! This biscotti recipe produces yummy cookies with the right amount of crunch and flavor without being traditionally rock-hard dry. With a slightly tender middle, they’re an absolute delight!

PAIR BISCOTTI COOKIES WITH TEA

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ENJOY TEA WITH BISCOTTI COOKIES

Because settling is not an option, Bigelow is my tea of choice! During the day it reenergizes the body and soul, leaving me feeling uplifted and refreshed! It’s also a wonderful way to start or end the day in a calm and relaxing way, especially with biscotti cookies! Packed in foil to assure freshness, a variety of flavors can be confidently stored in the pantry. They’re a real conversation starter when friends stop by for a visit. Picking a flavor is an exciting pleasure. It’s hard to choose just one!

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EXPERT TIPS FOR THIS RECIPE

Achieve beautiful results with these expert baking tips:

USE A BISCOTTI PAN: Loaves can be formed on a baking tray, but if you make biscotti cookies often it’s wonderful to have a specialized pan. It makes shaping the dough into logs quick and easy.
TWO TECHNIQUES TO MEASURE FLOUR CORRECTLY: Measured by weight with a scale, 1 cup all-purpose flour weighs 4 1/4 ounces or 120 grams. A second method is to fluff up the flour with a spoon inside the flour container. Use the spoon to sprinkle flour into the measuring cup one spoonful at a time; level off the cup with a knife.
ALMOND BISCOTTI: For crunchier treats, briefly toast the almonds in the oven at 350 degrees F for 3-4 minutes, keeping a very close eye on them as they bake.
HOW TO HANDLE STICKY DOUGH: The batter for these cookies is very thick and sticky. To make the batter easier to handle, stick your freezer-safe mixing bowl with dough into the freezer for 25-30 minutes. You can also use a bit of flour or cooking spray on your hands to help battle the stickiness!
HOW TO MINIMIZE CRACKING WHEN SLICING: Brushing melted butter over the top and sides of the biscotti after the first bake will make it easier to slice and reduce the amount of cracking.
HOW TO SLICE BISCOTTI: Slice loaves straight down, perpendicular to the board, with a serrated knife. This will allow the pieces to lay flat during the second bake.

BISCOTTI INGREDIENTS

These are the simple ingredients you’ll need to make a beautiful batch of homemade Italian cookies:

Good-quality butter
Granulated sugar
Brown sugar
Vanilla extract
Almond extract
Fresh lemon juice
Lemon zest
Large eggs
Baking Powder
Sea salt
All-purpose flour
Sliced almonds
Bars of semi-sweet chocolate

HOW TO MAKE BISCOTTI

The batter for this easy biscotti recipe is super thick. I recommend using a stand mixer.

STEP 1: Preheat oven. With a knife, cut the butter into chunks. Add sugar and butter to a large mixing bowl. Beat until well incorporated.
STEP 2: Add lemon juice, vanilla, and almond extract. Briefly mix.
STEP 3: Crack eggs into the bowl. Mix well.
STEP 4: Add baking powder and lemon zest. Mix again.

BISCOTTI RECIPE

Italian cookies are such a joy to make! Continue to follow these easy biscotti recipe instructions:

STEP 5: Measure flour. Add it to the bowl. Mix until fully incorporated.
STEP 6: Add sliced almonds. Mix briefly.
STEP 7: Spray the sides of two biscotti pans with cooking spray. Line the bottom with parchment paper. If using cookie sheets, line them with silicone baking mats.
STEP 8: With a spatula and your fingertips, divide the cookie dough between the two pans. Spread the batter evenly and smooth out the tops. For baking trays: form logs, 11-1/2 inches by 5 inches, one on each tray.

BISCOTTI COOKIES

You’re almost done with this simple biscotti recipe!

STEP 9: Bake for 25 minutes. Remove from oven. Brush top and sides of each loaf with melted butter. Cool for 10 minutes. Transfer to a cutting board.
STEP 10: Slice the slab into one-inch strips.
STEP 11: On a parchment-lined baking tray, arrange slices on their sides. Return to oven for 10 minutes. Remove from heat. Allow biscotti cookies to cool completely. They’ll continue to harden as they cool.

HOW TO MAKE CHOCOLATE DIPPED BISCOTTI

Melt chocolate according to package directions. Using the back of a small dessert spoon, paint melted chocolate along the bottom of the cookies. Place them on a silicone baking mat until the chocolate has hardened.

HOW TO STORE ITALIAN COOKIES

After the cookies have completely cooled, wrap them well in plastic. Biscotti can be stored countertop at room temperature for several weeks.

CAN I FREEZE HOMEMADE BISCOTTI?

Yes, you can freeze homemade biscotti! Italian cookies, preferably not dipped in chocolate, can be frozen for up to 3 months. Dip your treats in melted chocolate once they’ve been defrosted!