This recipe for Biscotti is insanely delicious. Simple to make, these Italian butter cookies are twice-baked to perfection.

I seriously just love this recipe! I still remember the day my friend Jamie gave me biscotti after I had Cannon {baby #5}. It was the most insanely delicious biscotti I had ever tasted.

Best. Gift. Ever! While I typically make biscotti during the holiday season, you can really make it all year long.

overhead photo of sliced biscotti dipped in chocolate and topped with almonds

This recipe is so easy that you can memorize it after just a few times.

For about five years before my blogging days, I sold Christmas or Holiday baskets to businesses to give to their clients. The first year, I had an order of 60 and that included my Best Ever Coffee Cake recipe, a bundle of this biscotti, and White Chocolate Cinnamon Kettle Corn.

The following year, I had an order of 80, and year after year, it grew and grew. It got to the point where I couldn’t keep up and just had to quit offering these foodie baskets up.

photo of chocolate almond biscotti pieces in glass cups

What goes well with biscotti?

Pair this hard-like cookie with coffee, teas, wines, and hot chocolate. It will soften when paired with a beverage.

I also love to pair truffles as well for a great gift.

What is biscotti?

Biscotti are Italian almond biscuits that originated in the Italian city of Prato. Traditionally, they are baked twice and in an oblong shape, resulting in a dry, crunchy cookie usually dipped in a drink like coffee or tea.

Classified as a cookie, even though I am typically not a fan of crisp, crunchy cookies, these are amazing.

You can easily double the recipe. I do this almost always anyway because it freezes well.

close up of biscotti dipped in chocolate and almonds on a counter, laid in a row

How to make biscotti?

Don’t fret; it is so much easier than it looks. Trust me, friends – if you can shape a meatloaf, you can make biscotti.

baked biscotti on sheet pan

Biscotti can even be customized to your taste. You can make each batch slightly different by utilizing different extras, toppings, and add-ins. Our family loves to add lemon, lime, or orange zest, even though almond extract is our favorite. And don’t forget about dipping these babies in chocolate. It will make your heart swoon.

This recipe follows the traditional recipe of twice-baked, but it isn’t hard and takes just as much time as a batch of cookies.

collage of step-by-step photos of stirring biscotti ingredients in a glass bowl

To start this recipe, you’ll want to preheat the oven to 350 degrees. Then, sift or stir together the flour, salt, and baking powder three times.

In a standing mixer or with an electric hand mixer, beat sugar and butter together until light and fluffy. Then, add in the eggs one at a time. Last, stir in the flavoring – in this case, almond or vanilla, and beat again.

Combine the flour and sugar mixture and divide the dough in half. Roll each half into a log-shaped meatloaf & press down slightly – you should have two rolls.

TIP: If the mixture is too soft, refrigerate for 30 minutes or add more flour.

photos showing step-by-step of making biscotti. stirring wet ingredients into flour, forming the loaves, and sliced loaves on sheet pan

Bake in a preheated oven for 20 minutes and allow it to cool. Slice the logs on the diagonal, lay them flat on the cookie sheet, and bake them at 250 for 15-20 minutes or until lightly browned. This holiday season, give gifts that show how much you love and appreciate those around you.

Biscotti Recipe tips

  • Use a serrated knife, preferably a bread knife, and a sawing motion to slice smooth and clean pieces.
  • If you want short slices, don’t slice the logs at an angle; just straight across. I prefer longer pieces like you typically see at the store or local coffee shop.
  • After you bake the logs and before you slice, give the biscotti about 10 minutes to cool down. Don’t wait too long, as the dough will be too hard to cut. Be gentle and patient.
  • After you bake the biscotti the second time, let it cool on a wire rack to get that perfect crispiness.

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Biscotti

Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 24
Calories: 105 kcal
This recipe for Biscotti is insanely delicious. Simple to make these Italian butter cookies are twice-baked to perfection. 

Ingredients
 

  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter softened to room temperature
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons almond extract vanilla extract would work nicely as well

Instructions
 

  • Preheat oven to 350 degrees.
  • Stir together flour, salt, and baking powder 3 times.
  • Beat sugar, butter, until light. Add eggs one at a time and add flavoring. Beat again.
  • Combine mixtures and add nuts. Roll into 2 logs. Press down slightly. If mixture is too soft, refrigerate for 30 minutes or add more flour.
  • Bake at 350 for 20 minutes. Cool. Slice logs on the diagonal, lay flat on the cookie sheet and bake again at 250 for 15-20 minutes until lightly browned.
Calories: 105kcalCarbohydrates: 18gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 25mgSodium: 49mgPotassium: 55mgSugar: 8gVitamin A: 90IUCalcium: 20mgIron: 0.7mg
Tried this recipe?Let us know what you think!

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17 Comments

  1. 5 stars
    Oh, yum! There’s nothing I love more than a strong cup of coffee and a couple of pieces of biscotti. I can’t wait to try your recipe. These look so good!

  2. 5 stars
    This is a really good recipe. Delicious.
    I find it really annoying when people leave comments before they make the recipe. Nobody cares that your going to try the recipe. We only care to read your review after you’ve made the recipe!!!

  3. 5 stars
    I tried your recepee . Really successful . All my friends loved it .. really easy to.make .
    I always thought biscottis are hard to make.

    .

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