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.
- 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
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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