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BISCOTTI COOKIES

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Italian biscotti cookies are irresistible. Twice baked, this dessert features crunchy edges with a slightly softer middle. Once cooled, they’re drizzled with melted chocolate. This is an easy biscotti recipe anyone can make!

PIN THIS ITALIAN COOKIES RECIPE!

Biscotti cookies on a plate with a cup of tea, presented in a wooden serving tray.

ABOUT BISCOTTI

Biscotti (AKA cantucci) are Tuscan cookies from the 14th century. The word biscotti originates from medieval Latin. It means “twice cooked.” Italian cookies are baked twice. The second baking draws out moisture.

This oven drying method makes them hard, sturdy and resistant to mold. For sailors out at sea months at a time, these crispy biscuits were the perfect provision. Fun fact: Christopher Columbus loved these treats!

IS BISCOTTI BETTER WITH OIL OR BUTTER? Butter tastes better! In this recipe it ensures our biscotti won’t be jaw-breaking hard and dry. We want crispy buttery cookies with centers that are slightly tender. For crunchier, sturdier, more dunkable biscuits, toast them longer in the oven.

My family loves these yummy treats. Yours will too. For gift giving, package Italian biscotti in cello bags. Cinch tightly with a raffia ribbon. If desired, pair this gift with a lovely box of tea or a small container of specialty coffee.

Two pieces of Italian Biscotti with bottoms coated in chocolate enjoyed with a hot beverage.

recipe ingredients

During stay-at-home times, its important to have an arsenal of recipes that are easy to make with common refrigerator and pantry items. This biscotti recipe is one of my favorites.

  • Salted Butter
  • Granulated sugar
  • Light-brown sugar
  • Lemon juice
  • Lemon zest
  • Vanilla extract
  • Almond extract
  • Large eggs
  • Baking powder
  • Sea salt
  • All-purpose flour
  • Sliced almonds
  • Bars of semi-sweet baking chocolate
Biscotti ingredients on a white rustic tabletop.

BEST baking pan

I love USA Pan products. They’re high-quality essential tools for happy well- equipped kitchens. Now that baking season is here, it’s a fantastic time to add this USA biscotti pan to your collection!

Buy it now through this Amazon affiliate link:


If you don’t have a specialty pan for this recipe, no worries! You can make these biscuits on a baking tray. Keep reading. I’ll show you how!

HOW TO MAKE BISCOTTI

This cookie batter is super thick. If you have a stand mixer, this is a great time to use it!

  • 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.
A collage of 4 overhead images showing how to make biscotti, step by step.

EASY BISCOTTI RECIPE

RECIPE PREP: If using 2 biscotti pans, spray the sides of the pan with cooking spray. Line the bottom with parchment paper. If using 2 cookie sheets, line them with parchment paper or silicone baking mats.

  • STEP 5: Measure flour. Add it to the bowl. Mix until fully incorporated.
  • STEP 6: Add sliced almonds. Mix briefly.
  • STEP 7: With a spatula and your fingertips, divide cookie dough between the two pans.
  • STEP 8: Spread the batter evenly. Smooth out the tops. If using baking trays: form logs, 11-1/2 inches by 5 inches, one on each tray. The batter will spread as it bakes.

KITCHEN TIP: If your biscuit batter is dry and crumbly, lightly press it together until it forms a dough. However, if it’s really dry, use an extra egg or more vanilla extract. If the batter’s too wet and sticky, add a bit more flour.

Biscotti Recipe Step by Step

HOW TO BAKE BISCOTTI COOKIES

RECIPE PREP: Adjust oven rack to center position. Preheat oven to 350°F.

  • STEP 9: Bake 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, or until desired crispness is reached. Let biscotti cool completely. They’ll continue to harden as they cool.
Biscotti Recipe Instructions

HOW TO COAT COOKIES IN CHOCOLATE

Melt chocolate according to package directions. With the back of a spoon, paint melted chocolate on the bottom of each biscuit. Place biscotti cookies on a silicone baking mat until the chocolate has hardened.

Chocolate-dipped cookies on a green-and-white silicone mat.

HOW TO PAIR BISCOTTI COOKIES

Paired with coffee, tea or milk, these biscuits are a quick on-the-go breakfast or a delicious mid-day snack. Enjoy them during summer with an iced latte. Pair them with ice cream for an elegant after-dinner dessert.

Biscotti cookies on a table with boxes of tea, a white mug, and a gold teaspoon.

EXPERT TIPS AND FAQ

Achieve perfect Italian biscotti cookies with these expert baking tips:

  • TIP FOR FORMING THE DOUGH: If you make these cookies often, invest in biscotti pan. It’ll make shaping the logs quick and simple to do.
  • TWO TECHNIQUES TO MEASURE FLOUR CORRECTLY: Measured by weight on 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.
  • HOW TO HANDLE STICKY DOUGH: 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 DO I MAKE BISCOTTI HARDER? After the sliced cookies have baked for 10 minutes at 350°F, reduce the oven temperature to 200°F. Bake an additional 15 to 20 minutes, or until desired crispness is achieved. The longer they’re baked, the harder they’ll become.
  • HOW DO YOU CUT BISCOTTI? Use a serrated knife. With a sawing motion, slice loaves straight down, perpendicular to the board. For best results, slice after 10 to 20 minutes of cooling. Any longer, it will start to crumble.
  • HOW DO YOU KEEP BISCOTTI FROM CRACKING? 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 STORE ITALIAN BISCOTTI: After cookies are completely cool, wrap them in plastic. In a room-temperature environment without humidity (60°F to 72°F), store biscotti on the countertop for up to 2 weeks. The crisper they are, the longer they will last without going stale.
  • CAN BISCOTTI COOKIES BE FROZEN? If not iced or coated in chocolate, these biscuits can be frozen up to 1 month. Protect the pieces. Place them between sheets of waxed paper or parchment.
  • CAN THE DOUGH BE FROZEN? Yes. This is a great make-ahead recipe! Prepare the logs in advance. Freeze them unbaked for up to 1 month. Any longer, and the texture won’t be at its prime.
Two freshly-made Italian cookies served with a cup of tea.

more cookies to make asap

If you love Italian biscotti, you’ll enjoy these cookies too! Each recipe is quick and easy to make. They’re family favorites.

BISCOTTI COOKIES > RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

I hope you enjoyed these delicious Italian cookies. Friends say this is the best biscotti recipe! If you agree, give them a 5-star rating in the comments.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Biscotti and tea

BISCOTTI COOKIES


  • Author: Denay | Confetti and Bliss
  • Prep Time: 35 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Yield: 24 Cookies 1x

Description

Italian biscotti is easy to make at home! These twice-baked cookies are crunchy on the edges with a more tender crumb in the middle. Drizzled with a layer of melted chocolate, biscotti cookies are comforting treats whole family will enjoy.


Scale

Ingredients

  • 1 stick butter, lightly softened
  • 3/4 cup granulated sugar
  • 1/2 cup light-brown sugar, lightly packed
  • 31/2 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
  • 23/4 cups all-purpose flour
  • 1 cup sliced almonds
  • 2 tablespoons butter, melted
  • 2 bars semi-sweet baking chocolate

Instructions

RECIPE PREP: Adjust oven rack to center position. Preheat oven to 350°F (177°C). If using 2 biscotti pans, spray the sides. Line the bottoms with parchment paper. If using 2 baking trays, line them with parchment paper or silicone bakings mats.

  1. In the bowl of a stand mixer, beat butter and sugar until well creamed. Drizzle lemon juice, vanilla extract, and almond extract on the mixture. Mix until blended. Crack eggs into the bowl. Beat again. Add baking powder, salt and lemon zest to the bowl. Mix briefly. Add flour. Mix until fully incorporated. Toss in almonds and mix briefly.
  2. With clean hands and a spatula, evenly divide the biscotti batter between the baking pans or trays. Form each half into a log that’s approximately 11-1/2 inches X 5 inches. Smooth the tops with a spatula.
  3. One pan or tray at a time, bake biscotti for 25 minutes. Remove from oven. Brush 1 tablespoon of melted butter over the top and sides of the loaf. Wait 10 minutes. Transfer loaf to a cutting board. With a serrated knife, slice biscotti crosswise into 12 one-inch pieces. Cut slices perpendicular to the board.
  4. On a lined baking sheet, set pieces flat on their sides with a cut side facing down. Return them to the oven for 10 minutes to crisp up. Do not flip the biscotti while baking! Once they’re dry, lightly crisp, and golden around the edges, remove from the oven. To prevent breakage, allow the pieces to remain on the baking sheet until they’ve shed off heat and are stiff enough to handle. Transfer to a cooling rack and cool completely. These Italian cookies will harden and become dryer as they cool.
  5. Melt chocolate according to package instructions. With the back of a spoon, spread melted chocolate onto the bottom of each biscuit. Transfer to a silicone mat. Allow chocolate to harden and dry.

Notes

  • TIP FOR FORMING THE DOUGH: If you make these cookies often, invest in biscotti pan. It’ll make shaping the logs quick and simple to do.
  • TWO TECHNIQUES TO MEASURE FLOUR CORRECTLY: Measured by weight on 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.
  • HOW TO HANDLE STICKY DOUGH: 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 DO I MAKE BISCOTTI HARDER? After the sliced cookies have baked for 10 minutes at 350°F, reduce the oven temperature to 200°F. Bake an additional 15 to 20 minutes, or until desired crispness is achieved. The longer they’re baked, the harder they’ll become.
  • HOW DO YOU CUT BISCOTTI? Use a serrated knife. With a sawing motion, slice loaves straight down, perpendicular to the board. For best results, slice after 10 to 20 minutes of cooling. Any longer, it will start to crumble.
  • HOW DO YOU KEEP BISCOTTI FROM CRACKING? 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 STORE ITALIAN COOKIES: After cookies are completely cool, wrap them in plastic. In a room-temperature environment without humidity (60°F to 72°F), store biscotti on the countertop for up to 2 weeks. The crisper they are, the longer they will last without going stale.
  • CAN BISCOTTI COOKIES BE FROZEN? If not iced or coated in chocolate, these biscuits can be frozen up to 1 month. Protect the pieces. Place them between sheets of waxed paper or parchment.
  • CAN THE DOUGH BE FROZEN? Yes. This is a great make-ahead recipe! Prepare the logs in advance. Freeze them unbaked for up to 1 month. Any longer, and the texture won’t be at its prime.
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Keywords: biscotti, biscotti cookies, Italian cookies, Italian biscotti

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

BISCOTTI COOKIES > JOIN THE CONVERSATION

Did you love learning how to make biscotti? Do you prefer these Italian cookies slightly tender or extra hard and crisp? Share your thoughts below!

20 thoughts on “BISCOTTI COOKIES”

  1. We shared this biscotti with chocolate drizzle today. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!

    Reply
    • Thank you Jeff for sharing this with me. I really appreciate that. It makes me smile to know this biscotti recipe has brought happiness to you and those you love! Many good wishes are sent your way for a wonderful week.

      Reply
  2. Making biscotti at home is so much fun during the winter season! I could go for a batch of these right now! Gotta try !

    Reply
  3. Biscotti is so good, especially with coffee. I have always bought mine. Now I want to make them. Thanks for the recipe!

    Reply
  4. I’m not much of a morning person but I’m definitely a cookie person! :) And these biscotti look fantastic. Totally want to make them!

    Reply
  5. Biscotti is so good with tea or coffee. Unfortunately, I don’t bake so I always end up with the store bought ones.

    Reply

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