If you love crunchy cookies that pair perfectly with a hot cup of coffee or tea, biscotti is a must-try. These twice-baked Italian cookies are hard and crispy, made for dunking into your favorite warm beverage. With straightforward ingredients and simple steps, they’re the perfect way to bring a taste of Italy to your kitchen. Let’s get baking!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Biscotti Recipe
Biscotti, also known as ‘cantucci’ in Italy, are centuries-old cookies that originated in the Tuscan region. Their name means ‘twice cooked,’ which refers to the baking process that gives them their signature crunchy texture. Traditionally, biscotti recipes use almonds, though modern variations have expanded to include a variety of flavors—everything from chocolate chips to zesty lemon or savory herbs. Fun fact: they were initially considered travel snacks due to their long shelf life! What makes biscotti special is that they’re not overly sweet, making them the perfect complement to coffee, tea, or even a glass of dessert wine. Whether you’re enjoying a cozy weekend brunch or looking for the perfect homemade gift, biscotti is a recipe that’s easy to make and even easier to love.Why You’ll Love This Recipe
- Perfectly crunchy Italian cookies.
- Ideal for dunking into coffee or tea.
- Made with simple pantry staples.
- Customizable with your favorite add-ins like nuts or chocolate.
- Twice-baked for that irresistible crisp texture.
- Great for gifting or sharing at gatherings.
Key Ingredients and Substitutions
- Flour: All-purpose flour works great, but you could try whole wheat for a nuttier flavor.
- Sugar: Granulated sugar keeps it classic, but brown sugar can add a hint of molasses.
- Eggs: These hold the dough together and give the biscotti structure.
- Baking Powder: Ensures a slight rise for the perfect crunchy bite.
- Almonds: Swap for other nuts like pistachios or hazelnuts, or use dried fruits for a sweet twist.
- Vanilla Extract: Adds a subtle sweetness; almond extract or lemon zest offer unique alternatives.
How to Make the Recipe (Step-by-Step)
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients (flour, sugar, baking powder) in a large bowl.
- Add wet ingredients (eggs, vanilla extract) and mix until the dough comes together. It will be slightly sticky.
- Fold in almonds or your chosen add-ins and form the dough into a log shape on the baking sheet.
- Bake the log for 25-30 minutes until lightly golden. Let it cool for 10 minutes.
- Reduce oven temperature to 325°F. Slice the log into ½-inch pieces and lay them flat on the baking sheet.
- Bake the slices for 10 minutes on each side, flipping them halfway through for even crispness.
- Remove from the oven, let them cool completely, and enjoy!
Expert Tips for Success
Use a sharp knife for cutting your biscotti slices to avoid crumbling.
Make sure to let the log cool slightly before slicing to keep its shape.
For extra crispness, leave your biscotti in the oven for a few minutes longer after turning the oven off.
Add a chocolate drizzle or dip one end into melted chocolate for a decorative touch.
Variations and Customizations
Get creative with your biscotti by swapping the almonds for chopped pistachios, pecans, or walnuts. If you have a sweet tooth, you can mix in chocolate chips or drizzle melted chocolate over the finished biscotti. For a citrusy zing, add lemon or orange zest to your dough. You could even experiment with spices like cinnamon or anise for a cozy flavor twist. For those watching their sugar intake, a sugar substitute can be used, but make sure it’s good for baking!
Nutritional Information
Biscotti is a satisfying treat that contains around 90-150 calories per piece, depending on add-ins like nuts or chocolate. They’re a bit higher in carbs due to the flour and sugar but lower in fat unless you incorporate extra add-ins. It’s a good dessert option for those who want a treat without going overboard. If you’d like to keep it lighter, reducing sugar and swapping out nuts with dried fruit is a good route.
Storage and Reheating Instructions
Store your biscotti in an airtight container at room temperature for up to two weeks—seriously, they stay fresh for quite a while! If you’d like to keep them longer, freeze them in a sealed bag or container for up to three months. No need to reheat, but if you prefer them slightly warm, a quick 5-minute toast at 300°F does the trick.
Recipe Card of Biscotti
Ingredients list
- 1 cup white sugar
- 0.5 cup vegetable oil
- 3 eggs
- 1 tablespoon anise extract or 3 drops anise oil
- 3.25 cups all-purpose flour
- 1 tablespoon baking powder
Step-by-Step Instructions
- Gather all necessary ingredients for your biscotti creation.
- Fire up the oven to 375 degrees F (190 degrees C). Ensure your cookie sheets are greased or lined with parchment paper.
- In a medium bowl, blend sugar, oil, eggs, and anise extract until beautifully combined. Separately, mix flour and baking powder, then fold into the egg mixture to craft a sturdy dough.
- Split the dough into two equal parts, shaping each into a log fitting the cookie sheet's length. Press to a 1/2-inch thickness and place on your prepared sheets.
- Place in the preheated oven until golden, typically 25 to 30 minutes. Shift logs to wire racks, cooling slightly until manageable, say 15 minutes.
- Cut each log into roughly eighteen slices, each about half an inch thick. Return slices, cut-sides up, to the cookie sheets.
- Continue baking until both sides are lightly toasted and golden, needing 6 to 10 minutes per side.
- Enjoy these delightful biscotti on their own, or with your favorite coffee or tea for an Italian treat.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I make biscotti without nuts?
Absolutely! You can skip the nuts or replace them with dried fruits, chocolate chips, or seeds.
Why is my biscotti crumbling when I slice it?
Let the biscotti log cool for 10-15 minutes before slicing, and use a sharp, serrated knife for clean cuts.
Can biscotti be made gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend for great results.
Can I flavor biscotti differently?
Of course! Add zests, extracts, or even spices like cinnamon or cardamom to customize your flavor.
How do I keep my biscotti crispy?
Ensure they’re completely cool before storing them in an airtight container, and bake a little longer if needed for extra crunch.