Enjoy this delightful recipe for how to make biscotti! These twice-baked Italian cookies are crisp and crunchy on the edges with a more tender crumb in the middle. Drizzled with a layer of melted chocolate on the bottom, they’re absolutely scrumptious!
- 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
- Adjust oven rack to center position. Heat oven to 350°F (177°C). Prepare 2 biscotti pans by spraying the sides and lining the bottoms with parchment paper. If using 2 baking trays, line with 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 at a time, bake the 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 the pieces flat on their sides with one cut side facing down. Return them to the oven for 10 minutes to crisp them up. Do not flip the biscotti while baking! Once they’re a bit 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 piece of biscotti. Transfer to a silicone mat. Allow chocolate to dry and harden.
EXPERT TIPS FOR BISCOTTI RECIPE
Wondering how to make biscotti with beautiful results? Simply follow these expert baking tips!
- USE A BISCOTTI PAN: Loaves can be baked on a cookie sheet, but if you make these cookies often it’s wonderful to have a specialized pan. It makes forming the dough into logs quick and easy.
- TWO TECHNIQUES TO MEASURE FLOUR CORRECTLY: Measured weight using a scale, 1 cup AP flour weighs 120 grams or 4 1/4 ounces. 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.
- CRUNCHY 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 WORK WITH STICKY BATTER: The dough for these cookies is very thick and sticky. To make the batter easier to handle, simply stick your stainless-steel mixing bowl with the dough into the freezer for 25-30 minutes. You can also lightly spray your hands with a bit of cooking spray 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 minimize cracking.
- HOW TO SLICE BISCOTTI: Use a serrated knife. Slice perpendicular to the cutting board. This straight shape will allow the pieces to lay flat during the second bake.
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