Classic Italian Biscotti Recipe: Crispy Almond Cookies

Have you ever wondered how to make biscotti at home? These classic, twice-baked Italian cookies are straightforward to bake and easy to customize with your favorite add-ins. A how-to video accompanies the recipe.

The Perfect Italian Cookie, Made Easy

Traditional Italian biscotti are firm, crunchy, and ideal for dunking in coffee. Unlike soft, chewy cookies, biscotti are twice-baked to achieve their signature crisp texture. While they look impressive, the method is simple: make a basic dough, shape it into logs, bake once, cool, slice, then bake again until dry and golden. The dough welcomes many variations—nuts, dried fruit, and chocolate all work beautifully—so you can tailor the flavor to your tastes.

What You Need

This recipe uses everyday pantry ingredients to produce crisp, flavorful biscotti. Key items:

• Butter – Unsalted and softened (not melted) for best texture and flavor.
• Sugar – Granulated sugar provides sweetness and structure.
• Eggs – Added one at a time to emulsify and bind the dough.
• Vanilla – Two teaspoons give a warm, sweet aroma. For a traditional twist, substitute part of the vanilla with anise extract or seeds.
• Flour – All-purpose flour gives the right crumb. Dust your hands with a little flour if the dough feels sticky when shaping.
• Add-ins – The recipe below uses slivered almonds and mini chocolate chips. Use about 1⅓–1½ cups total of your favorite mix-ins: dried fruit, nuts, or chocolates.
• Chocolate for finishing – Optional: melting wafers or chips for dipping or drizzling.

Tip: A stand mixer makes mixing easier because the dough becomes fairly stiff. If you only have a hand mixer, be prepared for a bit more effort.

How to Make Biscotti

1. Cream together the butter and sugar until light and combined.
2. Add the eggs one at a time, mixing well after each addition. Stir in vanilla.
3. Whisk together the flour, baking powder, and salt in a separate bowl, then gradually fold into the butter mixture until combined.
4. Stir in your chosen add-ins until evenly distributed.
5. Divide the dough into two equal portions. With lightly floured hands, shape each portion into a log about 10–12 inches long and 2–3 inches wide. Space them on a parchment-lined baking sheet.
6. Bake at 350°F (175°C) for about 30 minutes, until the loaves are golden brown. Remove from oven and cool completely.
7. When cool, slice the loaves diagonally into approximately 1½-inch slices using a serrated knife.
8. Place each slice cut-side down on the baking sheet and return to the oven at 350°F (175°C). Bake 10 minutes, flip gently, then bake another 10 minutes until the biscotti are dry and lightly golden.
9. Cool completely before dipping or drizzling with melted chocolate, if desired.

Tip: Biscotti are fragile while warm. Use tongs or a spatula and handle them gently when flipping.

Frequently Asked Questions

Biscotti Recipe

A classic biscotti filled with mini chocolate chips and slivered almonds. This recipe yields about 24 slices. Follow the instructions above for the twice-bake method and view the included images for reference.

Ingredients

• 10 tablespoons (141 g) unsalted butter, softened
• 1 1/3 cups (265 g) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract (or substitute part with anise extract for a traditional flavor)
• 3 1/4 cups (406 g) all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon table salt
• 2/3 cup (66 g) slivered almonds
• 2/3 cup (113 g) mini chocolate chips
• 1/2 cup (170 g) dark chocolate melting wafers or chocolate chips, optional for dipping

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Beat the softened butter and sugar until creamy. Add the eggs one at a time, mixing well after each. Stir in vanilla.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until fully combined.
4. Fold in almonds and chocolate chips.
5. Divide dough into two portions and shape each into a log about 10–12 inches long and 2–3 inches wide. Place on prepared baking sheet with at least 4 inches between logs.
6. Bake 30 minutes, until golden. Remove and cool completely.
7. Slice diagonally into 1½-inch pieces. Arrange cut-side down on the baking sheet. Bake 10 minutes, flip each slice gently, then bake another 10 minutes until dry and lightly golden.
8. Allow biscotti to cool fully. If using chocolate, melt in short bursts in the microwave or use a gentle double boiler, then dip or drizzle the biscotti and allow the chocolate to set.

Notes

• Add-ins: Swap the almonds or chocolate for equal amounts of your favorite nuts, dried fruit, or chips.
• Anise extract: For a traditional biscotti flavor, add 1–2 teaspoons anise extract or 2 teaspoons anise seed with the vanilla.
• Storage: Keep in an airtight container at room temperature for at least two weeks or freeze for longer storage.

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