Biscotti cookies are crisp, crunchy, and perfect for dunking. Almonds, chocolate, or dried fruit add flavor and texture to this classic Italian treat, ideal for breakfast or afternoon coffee.
Easy to bake at home, biscotti cookies store well and make a great gift. Slice them thick or thin depending on how crunchy you like them.
Enjoy biscotti cookies with coffee, tea, or even a glass of milk. They’re endlessly satisfying and classy!
How to Make Biscotti Cookies
Crisp, golden, and perfect for dunking, these biscotti cookies deliver crunch without being too hard. The double-bake method ensures clean slices and even texture.
Brew some coffee and let’s bake biscotti.
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How to Get Your Biscotti Cookies Just Right
Perfect biscotti are all about balance. Crisp yet not rock-hard, flavorful but not overly sweet.
Follow these expert tips to ensure your biscotti turn out beautifully every time:
1. Cream the butter and sugar thoroughly
Beat the butter and sugar until pale and fluffy before adding the eggs. This step incorporates air, giving your biscotti the ideal lightness without compromising their signature crunch.
2. Measure flour accurately
Adding too much flour makes biscotti dry and dense.
Spoon flour into your measuring cup and level it off rather than scooping directly from the bag to maintain the right texture.
3. Don’t overmix the dough
Once the dry ingredients are added, mix just until combined.
Overmixing can lead to tough biscotti that lose their delicate crunch.
4. Shape the logs evenly
Try to keep both logs the same size and thickness for uniform baking.
Uneven logs may lead to one batch overbaking while the other stays underdone.
5. Allow proper cooling before slicing
Let the first bake cool completely before cutting into slices.
If you slice too soon, the cookies may crumble or break apart. A sharp serrated or bread knife makes clean, precise cuts.
6. Double bake for the perfect crunch
The second bake is key. It’s what transforms soft logs into classic crisp biscotti. Bake them cut-side down, flip halfway through, and remove once lightly golden.
They’ll continue to crisp up as they cool.
7. Customize your texture
If you prefer slightly softer biscotti, shorten the second bake by 3–4 minutes.
For extra crunch, leave them in for a couple of minutes longer, but watch closely to avoid browning too much.
8. Enhance flavor depth
Try toasting your almonds before mixing them in for a richer nutty taste.
You can also add a touch of espresso powder, orange zest, or a splash of anise extract for a traditional Italian twist.
9. Dip smartly
When dipping in chocolate, make sure your biscotti are fully cooled and the chocolate is melted smoothly.
Let them rest on parchment until the coating is completely set. Rushing this step can cause streaking or melting.
10. Store properly for lasting freshness
Once cooled, store your biscotti in an airtight container at room temperature.
They’ll keep crisp for up to two weeks and even longer if frozen correctly.
Crunchy Almond Biscotti Cookies
24
cookies15
minutes50
minutesWant a floral twist? These earl grey lavender cookies combine fragrant tea and delicate lavender for a sophisticated, soft cookie.
Ingredients
3 ¼ cups (406 g) all-purpose flour
1 ⅓ cups (265 g) sugar
10 tablespoons (141 g) unsalted butter, softened
3 large eggs
½ cup (170 g) dark chocolate melting wafers or chocolate chips (for dipping, optional)
⅔ cup (113 g) mini chocolate chips
⅔ cup (66 g) slivered almonds
1 Tablespoon baking powder
2 teaspoons vanilla extract (see note if you would like to use anise extract)
¾ teaspoon table salt
Directions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set it aside.
- In a large mixing bowl (or using a stand mixer with the paddle attachment), beat together the butter and sugar until light, creamy, and fluffy.
- Mix in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract until smooth.
- In a separate medium bowl, whisk together the flour, baking powder, and salt until evenly blended.
- Gradually add the dry ingredients to the wet mixture, stirring until no streaks of flour remain. Gently fold in the mini chocolate chips and slivered almonds.
- Lightly flour your hands and divide the dough into two equal portions. Place each portion on the prepared baking sheet and shape them into logs about 10–12 inches long and 2–3 inches wide. Leave at least 4 inches of space between the logs, as they’ll spread slightly while baking. If the dough feels sticky, dust it with a little extra flour and flour your hands again before shaping.
- Bake the logs for 30 minutes or until they turn light golden brown. Remove from the oven and let them cool completely on the pan. (You’ll bake them a second time, so either keep the oven on or remember to preheat it again later.)
- Once cooled, use a bread knife to slice the loaves diagonally into pieces about 1½ inches thick. Arrange the slices cut-side down on a parchment-lined baking sheet.
- Return the slices to the oven and bake for 10 minutes, then flip each piece carefully and bake for another 10 minutes, or until crisp and golden on both sides.
- Allow the biscotti to cool completely before decorating. If you’d like, melt the dark chocolate melting wafers or chocolate chips in 20-second microwave intervals, stirring between each until smooth. Drizzle or dip the cooled biscotti, then let the chocolate set completely before serving.
Variation Tips
Biscotti are wonderfully versatile. You can tweak the flavors, textures, and mix-ins while keeping the basic dough structure intact.
Here are some creative ideas:
1. Nut swaps and additions
- Replace slivered almonds with walnuts, pecans, hazelnuts, or pistachios. Toasting the nuts before adding them enhances their flavor.
- For extra crunch, try a mix of two or three types of nuts.
2. Chocolate options
- Swap mini chocolate chips for white chocolate, dark chocolate chunks, or a combination.
- Mix in cocoa powder (about 2–3 tablespoons) to make chocolate biscotti.
3. Fruit twists
- Fold in dried cranberries, cherries, raisins, or chopped dried apricots for fruity biscotti.
- Candied orange peel or lemon zest adds a bright, citrusy note.
4. Spice it up
- Add cinnamon, nutmeg, cardamom, or ginger to the dry ingredients for a warm, spiced flavor.
- A pinch of espresso powder or instant coffee granules enhances chocolate or mocha biscotti.
5. Flavor extracts
- Try anise, almond, or orange extract in place of or alongside vanilla for a traditional Italian flavor.
- Combine vanilla and a little almond extract for a subtle nutty-sweet aroma.
6. Gluten-free options
Use a 1:1 gluten-free all-purpose flour blend for a gluten-free version. Add 1 teaspoon xanthan gum if your blend doesn’t include it.
7. Chocolate-dipped or drizzled finish
Dip half of each biscotti in melted chocolate, or drizzle chocolate over the top. You can also sprinkle with chopped nuts or shredded coconut while the chocolate is still wet.
8. Sweet and savory touches
- Add a pinch of sea salt on top before the second bake for a salted chocolate-nut biscotti.
- For an indulgent twist, fold in small toffee bits or caramel chunks.
9. Mini biscotti or bite-sized treats
Slice logs thinner (about ¾ inch) before the second bake for mini biscotti perfect for dunking in coffee or hot chocolate.
10. Seasonal variations
- Pumpkin spice biscotti: add 1 teaspoon pumpkin pie spice and swap nuts for pepitas.
- Holiday version: mix in chopped dried cranberries, pistachios, and a sprinkle of cinnamon sugar on top before the second bake.
Biscotti dough is forgiving, so feel free to experiment with flavors and textures — just remember to keep the dough ratio balanced so the cookies hold together after the second bake.
Storage Tips
Biscotti are naturally long-lasting cookies, but proper storage ensures they stay crisp, flavorful, and delicious for days or even weeks. Here’s how to store them correctly:
1. Room Temperature
Once completely cooled, place biscotti in an airtight container or resealable bag.
Store at room temperature for up to 2–3 weeks. Keep them in a cool, dry place away from direct sunlight to prevent the chocolate from melting or nuts from going rancid.
Avoid storing them in a container that isn’t fully sealed, as biscotti can absorb moisture from the air and lose their crispness.
2. Refrigeration
Refrigeration is generally unnecessary, as it can sometimes make biscotti slightly soft.
If your kitchen is very warm or humid, you can refrigerate them in an airtight container for up to 3–4 weeks.
Bring them back to room temperature or warm them for a few minutes in a 300°F (150°C) oven to restore crispness before serving.
3. Freezing
Biscotti freeze exceptionally well. Place cooled biscotti in a freezer-safe container or bag, separating layers with parchment or wax paper.
Freeze for up to 3 months.
To enjoy, thaw at room temperature for 15–30 minutes, or briefly warm in the oven at 300°F (150°C) for 5–10 minutes to bring back that perfect crunch.
4. Tips for Chocolate-Dipped Biscotti
If your biscotti are coated or drizzled with chocolate, store them in a cool, dry place to prevent the chocolate from softening or sweating.
Avoid freezing chocolate-dipped biscotti for long periods unless well wrapped, as condensation can affect the chocolate’s texture when thawed.
5. Common Storage Mistakes to Avoid
Storing biscotti in non-airtight containers allows moisture in, which makes them soft and chewy instead of crisp.
Placing them near strong-smelling foods can cause them to absorb unwanted flavors.
Overcrowding containers can break the biscotti or damage chocolate coatings.
6. Serving Tip
Biscotti are meant for dunking! Even slightly older biscotti benefit from being dipped in coffee, tea, or hot chocolate to soften slightly and release their full flavor.
Properly stored biscotti can remain crisp, crunchy, and flavorful, making them a perfect make-ahead treat or gift.
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FAQs
Can I substitute the almonds with other nuts?
Yes! You can replace the slivered almonds with pecans, walnuts, pistachios, or hazelnuts. Toasting the nuts lightly before adding them will enhance their flavor. Just keep the quantity the same to maintain the cookie’s texture.
Can I use gluten-free flour?
Absolutely. Use a 1:1 gluten-free all-purpose flour blend. Keep in mind that texture may be slightly different—gluten-free biscotti can be a bit more crumbly, but they will still be delicious.
How do I get biscotti perfectly crisp without overbaking?
Bake the logs first until lightly golden, then slice and return to the oven for the second bake. Ensure slices are evenly cut (about 1–1½ inches thick) and flipped halfway through the second bake. Using a serrated bread knife helps prevent crumbling.
How should I store biscotti and how long do they last?
Store cooled biscotti in an airtight container at room temperature for up to 2–3 weeks. They can also be frozen for up to 3 months. Chocolate-dipped biscotti should be kept in a cool, dry place to prevent melting or sweating.
Can I serve biscotti without dipping in coffee or tea?
Yes, biscotti are delicious on their own as a crunchy snack. However, dunking them in coffee, tea, hot chocolate, or even dessert wine softens the cookie slightly and brings out the flavor of the nuts and chocolate for a classic experience.
