Easy Biscotti Recipe

Introduction

Easy Biscotti are crisp, twice-baked cookies perfect for dipping in coffee or tea. With just a few simple ingredients like flour, sugar, eggs, and almonds, you can create a delightful treat that’s both crunchy and flavorful.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup whole almonds, roughly chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the flour and sugar, then beat in the eggs until a dough forms. Stir in the chopped almonds.
2. Step 2: Shape the dough into two logs about 12 inches long and 2 inches wide. Place them on a baking sheet lined with parchment paper and bake for 25–30 minutes until firm and lightly golden.
3. Step 3: Remove the logs from the oven and let them cool for 10 minutes. Using a sharp knife, slice the logs diagonally into 1/2-inch thick pieces.
4. Step 4: Arrange the slices cut-side down on the baking sheet and bake for an additional 10–15 minutes, flipping halfway through, until the biscotti are crisp and dry.
5. Step 5: Allow the biscotti to cool completely before serving or storing.

Tips & Variations

• Try adding citrus zest or vanilla extract to the dough for extra flavor.
• Swap almonds for pistachios or dried cranberries to change up the texture and taste.
• Make sure to let the biscotti cool completely to achieve their signature crunch.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks. They also freeze well—just thaw before serving. To refresh their crispness, warm them in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds?

Yes, feel free to substitute with walnuts, pistachios, or hazelnuts according to your preference.

Why are biscotti baked twice?

Biscotti are baked twice to remove moisture, resulting in their characteristic dry and crunchy texture perfect for dipping.

Easy Biscotti Recipe

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4.5 from 99 reviews

This Easy Biscotti recipe offers a simple and straightforward way to bake crunchy, twice-baked Italian cookies perfect for dunking in coffee or tea. Made with basic pantry staples like flour, sugar, eggs, and almonds, these biscotti combine a crunchy texture with a rich almond flavor, making them an ideal treat for both beginners and seasoned bakers alike.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: About 24 biscotti pieces 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 2 large eggs
• 1 teaspoon vanilla extract

Add-ins

• 1 cup whole almonds, roughly chopped

Instructions

1. Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs with vanilla extract, then add them to the dry ingredients. Mix until a sticky dough forms, then fold in the chopped almonds evenly.
2. Shape and bake the dough logs: On a lightly floured surface, divide the dough in half. Shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on a parchment-lined baking sheet, spacing them apart. Bake in a preheated oven at 350°F (175°C) for 25 minutes until they are firm and lightly golden.
3. Slice the logs: Remove the logs from the oven and let them cool for about 10 minutes until slightly firm but still warm. Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices to maximize surface area for crispiness.
4. Bake again for crispiness: Arrange the biscotti slices cut side down on the baking sheet. Return them to the oven and bake for an additional 10-12 minutes, then flip the slices and bake for another 10-12 minutes until golden brown and crisp.
5. Cool and store: Transfer the biscotti to a wire rack to cool completely. Once cooled, store them in an airtight container to maintain their crunchiness. Enjoy with coffee, tea, or as a delightful snack.

Notes

• Chop the almonds coarsely for a nice texture contrast in the biscotti.
• Allow the dough logs to cool slightly before slicing to prevent crumbling.
• You can substitute almonds with other nuts like pistachios or hazelnuts.
• To enhance flavor, consider adding 1 teaspoon of almond extract in addition to vanilla extract.
• Store biscotti in an airtight container at room temperature for up to two weeks.

Keywords: Biscotti, Italian cookies, twice-baked cookies, almond biscotti, easy biscotti recipe, crunchy cookies