Description
This classic Biscotti recipe yields crunchy, twice-baked Italian cookies featuring toasted almonds or pistachios for a nutty flavor. Perfect for dipping in coffee or tea, these cookies have a delicate vanilla aroma and can be enhanced with optional chocolate drizzle or dip. The recipe includes detailed steps for toasting nuts, combining ingredients, shaping dough, and baking to achieve a perfectly golden and firm biscotti.
Ingredients
Scale
Nuts
- 1 cup almonds or pistachios (or a combination of both)
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine sea salt
Wet Ingredients
- 8 Tbsp unsalted butter (softened)
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs (room temperature)
Optional
- 1/2 cup chocolate chips (to melt and dip or drizzle)
Instructions
- Toast the Nuts (optional): Heat a large dry skillet over medium heat and add the nuts in a single layer. Toast them for 5-7 minutes, stirring every 20-30 seconds until they are lightly golden and fragrant. Immediately transfer to a cutting board and let cool completely, then coarsely chop.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- Cream Butter and Sugar: Using a stand mixer or electric hand mixer, cream together softened butter and sugar on medium-high speed for about 3 minutes or until the mixture is smooth and well combined.
- Add vanilla and eggs: Mix in vanilla extract, then add the eggs one at a time, beating after each addition. Scrape down the bowl as needed and mix until blended.
- Add dry ingredients: Gradually add the flour mixture to the butter mixture and mix until just combined to form a tacky dough. Avoid overmixing. Fold in chopped nuts gently until evenly dispersed.
- First Bake: Divide the dough into three equal portions. Dust your hands and bench scraper with flour if needed. Shape each piece into a rectangular log approximately 9 inches long, 3 inches wide, and 3/4 inch thick. Place them on a parchment-lined baking sheet, spacing at least 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 25-28 minutes or until the edges begin to turn golden.
- Cut Biscotti: Remove logs from oven and transfer to a clean cutting board. Using a serrated knife, slice each log diagonally into 1-inch wide biscotti pieces.
- Second Bake: Arrange the sliced biscotti cut-side down on the parchment-lined baking sheet, spacing evenly. Bake again at 350°F (175°C) for 15-18 minutes until golden and firm. The biscotti will harden more as they cool.
- Cool and Enjoy: Transfer biscotti to a wire rack to cool completely. Optionally, drizzle or dip in melted chocolate before serving for added indulgence.
Notes
- Toasting the nuts enhances their flavor but can be skipped if desired.
- Use room temperature eggs to help the batter mix more evenly.
- Do not overmix the dough to keep the biscotti tender inside.
- Use a serrated knife for clean, precise cuts of the logs.
- Biscotti will become crunchier as they cool and are perfect for dipping in hot beverages.
- Chocolate chips are optional but add a delicious finishing touch when melted and drizzled or dipped.
