Basic Italian Biscotti

Italian tradition meets crispy perfection in these classic biscotti, packed with sweet almonds and a hint of vanilla.

Soft and chewy on the inside, crunchy on the outside, these twice-baked wonders are perfect for dipping in your favorite coffee or tea, or simply snacking on their own.

Ready Time

1 hrs 30 mins

Yields

8 servings

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
1 cup chopped almonds

Instructions

Preheat oven to 325°F (165°C).

Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together sugar and butter until light and fluffy, about 2 minutes.

Beat in eggs one at a time, followed by vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in chopped almonds.

Divide dough in half and shape each half into a log about 12 inches long and 2 inches in diameter.

Place logs on prepared baking sheet, leaving about 2 inches of space between them.

Bake for 25-30 minutes, or until edges are lightly golden.

Remove from oven and let cool for 10 minutes.

Reduce oven temperature to 300°F (150°C).

Using a sharp knife, slice each log into 1/2-inch thick slices.

Place slices, cut side down, on the baking sheet.

Bake for an additional 10-12 minutes, or until biscotti are crispy and golden brown.

Remove from oven and let cool completely on a wire rack.

Serve and store in an airtight container.

Notes

For a more golden biscotti, bake the logs for 27-28 minutes in the first round. You’ll get a deeper color and a crisper texture.

If you want to toast your almonds, simply spread them on a baking sheet and bake at 350°F (180°C) for 5-7 minutes, or until fragrant.

Let them cool before chopping. For a more intense almond flavor, use 1 1/2 cups of chopped almonds.

If you’re not a fan of nuts, you can substitute with an equal amount of chocolate chips or dried cranberries.

Biscotti will keep for up to 2 weeks in an airtight container. You can also freeze them for up to 3 months and thaw at room temperature when you’re ready to serve.

To make these biscotti more festive, dip the cooled biscotti in melted white or dark chocolate (or both!).

Let the chocolate set before storing or serving.