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If you’re looking for something sweet to enjoy with your coffee, Biscotti is the cookie for the job! This Italian cookie recipe is delightfully crunchy, and can be customized with your favorite add-ins.
I also have a fun Cake Mix Biscotti Recipe on my site too if you love a short cut!
This Is A Classic Biscotti Recipe That’s Customizable!
Biscotti aren’t my usual soft, melt-in-your-mouth cookie, but I’m a huge fan anyway. These crunchy, crispy Italian cookies are a must when you’ve got a cup of coffee brewing in the morning. After all, though I love my coffee cake as much as the next gal, sometimes I don’t want a dessert breakfast that is overly sweet so early in the morning. Also, you can’t dunk cake in coffee, so there’s that. Jokes aside, these cookies are not only a breakfast treat, but they can also be a quick snack or a light dessert – let’s get started so you can enjoy them too!
What is Biscotti?
Biscotti are classic Italian cookies that are super crunchy, and thus good for dunking in coffee if you’re an adult, and milk if you have kiddos. These cookies are also twice-baked; once in the form of a log, and again after they are sliced into individual cookies, which is why they are harder than most cookies.
Recipe Ingredients
Time to go over cookie ingredients. Everything you need is most likely in your pantry already, but here’s a list to check over:
- Sugar: I used granulated sugar in these cookies.
- Vegetable Oil: Butter could be substituted for vegetable oil, but keep in mind the quantities will not be the same.
- Eggs: These act as a binding agent for the cookie mixture.
- Extract: I used both almond and vanilla, which provided the flavor.
- Salt: To balance out some of the sweetness and enhance the flavor.
- Baking Powder: Helps the cookie log rise.
- Flour: All purpose flour will thicken up your cookie mixture so that the log holds its form.
- Nuts: I used chopped pecans as my add-in.
How to Make Biscotti
Making and baking these cookies won’t take you long at all. Once you have the cookie dough mixed and the logs formed, all that’s left to do is bake them, slice them, and then bake them again!
Preheat Oven to 375°F: Line a large baking sheet with parchment paper. Set aside.
Combine Ingredients: In the bowl of your stand mixer fitted with the paddle attachment mix together the sugar, oil, eggs, almond extract, and vanilla extract. Add in the salt and baking powder and mix to incorporate, scraping the sides of the bowl as needed.
Add in Flour: Turn the mixer to low and add in the flour, mixing until just combined. Dough will be very sticky.
Divide the Dough in Half: Form the dough into 2 (15- inch) logs on your baking sheet allowing at least 3- inches in between the two logs to allow for spreading.
Bake the Biscotti (Twice): Bake for 25 – 30 minutes until golden brown. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Using a knife or a bench scraper, cut into slices 1- inch thick. Lay the sliced biscotti flat on the baking sheet and place back in the oven for 5 minutes. Remove from the oven, flip the biscotti over and bake for an additional 3 – 4 minutes until lightly toasted. Transfer to a wire rack to cool completely.
Tips for Success
And that’s all there is to it! Here are a couple of tips that will help you perfect your biscotti-making techniques:
- Use a Stand Mixer: You can stir the mixture by hand, but the process goes a lot more quickly when you use the mixer.
- If You Want Softer Cookies: Don’t bake them for as long the second time. Pull them out early and, while they will still crisp up a little, they will be softer. On the other hand, if you want them crispier, leave the cookies in a little longer, but be sure not to let them burn.
- Don’t Slice the Logs While Hot: If the cookie logs haven’t cooled completely, they will crumble when you try to cut them.
- Switch Up the Add-Ins: I like to put in chopped pecans, but you can do chocolate chips, dried cranberries, almond slivers, etc.
How Do You Eat Biscotti?
Biscotti are best when served with a mug of tea or coffee! As mentioned above, they’re great for dunking. I also like to drizzle them with chocolate or white chocolate sometimes before eating.
How to Store Homemade Biscotti
Store these cookies in an airtight container at room temperature for up to a week. If you decide to dip them in chocolate, it is best to keep them in the fridge.
Can I Freeze These?
Biscotti freeze well in an airtight container for up to 60 days (about 2 months).
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Description:
Sweet Homemade Biscotti are a classic Italian cookie recipe. These slim, crispy cookies are best enjoyed with a cup of coffee to dunk them in!
Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon baking powder
- 3 1/4 cups all purpose flour
- 2/3 cups chopped pecans
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the sugar, oil, eggs, almond extract, and vanilla extract. Add in the salt and baking powder and mix to incorporate, scraping the sides of the bowl as needed.
- Turn the mixer to low and add in the flour, mixing until just combined. Dough will be very sticky.
- Divide the dough in half. Form the dough into 2 (15- inch) logs on your baking sheet allowing at least 3- inches in between the two logs to allow for spreading.
- Bake for 25 – 30 minutes until golden brown. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Using a knife or a bench scraper, cut into slices 1- inch thick. Lay the sliced biscotti flat on the baking sheet and place back in the oven for 5 minutes. Remove from the oven, flip the biscotti over and bake for an additional 3 – 4 minutes until lightly toasted.
- Transfer to a wire rack to cool completely.
Notes:
Store airtight at room temperature for up to a week.
Freeze airtight for up to 60 days.
Keywords:: cookies and cups, almond biscotti, Italian biscotti
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