Description
This classic Biscotti recipe yields crunchy, twice-baked Italian cookies perfect for dipping into coffee or tea. With toasted almonds or pistachios providing delightful crunch and a subtle nutty flavor, these biscotti are lightly sweetened with vanilla and sugar. Optional chocolate drizzle adds an indulgent touch to these crisp treats that keep well and make excellent gifts or snacks.
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): Set a large dry skillet over medium heat. Add nuts in a single layer and toast them for 5-7 minutes, stirring every 20-30 seconds to avoid scorching. When lightly golden and fragrant, transfer to a cutting board to cool. Once cooled, coarsely chop them.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt until fully combined.
- Cream Butter and Sugar: Using a stand mixer or electric hand mixer, cream the softened unsalted butter and granulated sugar on medium-high speed for about 3 minutes until fluffy and well incorporated.
- Add Vanilla and Eggs: Mix in vanilla extract. Then add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed to ensure even mixing.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the butter mixture, mixing just until combined. The dough should be tacky but not overmixed. Fold in the chopped toasted nuts gently to distribute evenly.
- First Bake: Divide the dough into three equal portions. On a parchment-lined baking sheet, shape each piece into a log approximately 9 inches long, 3 inches wide, and 3/4 inches thick, spacing them 2 inches apart. Bake at 350°F (175°C) for 25-28 minutes or until edges are just starting to turn golden.
- Cut Biscotti: Remove the baked dough logs from the oven and transfer to a clean cutting board. Using a serrated knife, slice each log diagonally into 1-inch wide biscotti pieces carefully to avoid crumbling.
- Second Bake: Arrange the biscotti cut-side down on the parchment-lined baking sheet, spacing them 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 Serve: Transfer the biscotti to a wire rack to cool completely. Optionally, drizzle or dip them in melted chocolate for added flavor and presentation.
Notes
- Toasting the nuts enhances their flavor but is optional.
- Using room temperature eggs helps achieve a smooth batter.
- Be careful not to overmix the dough to keep biscotti light and tender inside while maintaining crunch.
- Allow biscotti to cool fully before storing in an airtight container to preserve crispness.
- Chocolate coating is optional but provides a delicious contrast to the nutty crunch.
