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This homemade Classic Biscotti is an easy recipe that creates perfectly crispy, twice-baked Italian cookies ideal for dipping in coffee or tea. Made with simple pantry ingredients and customizable with your favorite mix-ins like almonds, chocolate chips, or dried fruit, these traditional cookies bring the taste of an Italian café right to your kitchen.
Why You'll Love This Recipe
These biscotti achieve the perfect balance of crispness while still being pleasantly crunchy, not tooth-breakingly hard. The recipe is incredibly versatile, allowing you to customize the flavors with different extracts and add-ins. Whether you prefer them plain, studded with nuts, or dipped in chocolate, these twice-baked cookies are perfect for gifting, dunking in coffee, or enjoying as an afternoon treat.
Ingredients for Classic Biscotti
- For the Base Dough:
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional Add-ins (choose up to 1 1/2 cups total):
- 3/4 cup slivered almonds
- 3/4 cup chocolate chips
- Dried cranberries
- Pistachios
- For Optional Chocolate Coating:
- 1 cup chocolate melting wafers
- Extra chopped nuts for sprinkling
Step-by-Step Instructions
- Prepare the Dough
- Preheat oven to 350°F (175°C). Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Whisk dry ingredients separately, then gradually combine with wet ingredients. Fold in add-ins.
- Shape and First Bake
- Divide dough in half. Shape each portion into 10-12 inch log on parchment-lined baking sheet. Bake 30 minutes until lightly golden. Cool completely.
- Slice and Second Bake
- Using serrated knife, cut logs diagonally into 1/2-inch slices. Arrange cut-side down on baking sheet. Bake 10 minutes per side until crisp.
- Optional Finishing
- Once cooled, dip ends in melted chocolate or drizzle over top. Let chocolate set completely before storing.
Pro Tips for Success
Use room temperature eggs for better incorporation. A serrated knife prevents crumbling when slicing. Don't overbake during second bake to avoid overly hard cookies. Cool completely between steps. For chocolate coating, temper properly for best shine and snap. Let logs cool fully before slicing to prevent crumbling.
Serving Suggestions
Serve alongside coffee, espresso, or tea for traditional Italian-style dunking. Package in cellophane bags for gifting. Present on cookie platters during holidays. Consider serving with dessert wine for special occasions. Excellent addition to breakfast or brunch spreads.
Storage and Make-Ahead Tips
Store in airtight container at room temperature up to 2 weeks. Freeze baked biscotti up to 3 months. Dough can be made ahead and frozen before first bake. Thaw overnight before baking. If dipped in chocolate, store between layers of parchment paper to prevent sticking.
Summary
These traditional Italian biscotti are twice-baked for the perfect crunch, studded with chocolate chips and almonds. The recipe is adaptable for different mix-ins and can be dipped in chocolate for extra indulgence.Recipe FAQs
- → Why are biscotti baked twice?
- The double baking process gives biscotti their characteristic crunch and dry texture, which makes them perfect for dunking and extends their shelf life.
- → Can I change the mix-ins?
- Yes, you can substitute the almonds and chocolate chips with equal amounts of your favorite add-ins, or leave them out entirely.
- → How long do biscotti keep?
- When stored in an airtight container at room temperature, biscotti will keep for at least two weeks. They can also be frozen for several months.
- → What's the best way to slice biscotti?
- Use a bread knife and cut diagonally into 1½-inch slices when the loaf is completely cooled from the first bake for clean cuts.
- → Can I make traditional anise-flavored biscotti?
- Yes, you can add 1-2 teaspoons of anise extract or 2 teaspoons of anise seed along with the vanilla extract for classic Italian flavor.