If you are looking for something sweet to enjoy with your coffee, Biscotti it’s the cookie for the job! This Italian cookie recipe is deliciously crunchy and can be customized with your favorite toppings.
I also have a fun Cake Mix Biscotti recipe on my site if you like the short cut!
Because you’ll love this Biscotti recipe
- Classic and easy! Biscotti is a cookie that is a favorite for the ages. It’s a super easy cookie recipe and perfect for dipping into a cup of hot coffee, tea or even hot chocolate!
- Customizable. One of the best things about biscotti is that it’s open to customization. You can easily change the flavor with extracts, dried fruit, nuts and chocolate to name a few ideas.
- Perfect for a gift. Wrapping a bag of cookies with a ribbon makes a great holiday or hostess gift.
- Make Forward. This recipe makes a large batch, which is perfect for making ahead and enjoying throughout the month. And they also freeze well so you can enjoy them for months to come!
What is Biscotti?
The cookies aren’t my usual melt-in-your-mouth soft cookies, but I’m a big fan anyway. These crispy, crunchy Italian cookies are a must when you have a hot cup of coffee in the morning. After all, while I love my coffee cake as much as the next girl, sometimes I don’t want a treat that’s overly sweet.
The cookies are classic Italian cookies that are super crunchy and therefore good for dipping into coffee if you’re an adult, and with milk if you have kids. These cookies are also baked twice. once in log form and again after being broken into individual cookies, which is why they are harder than most cookies.
Time to break down the cookie ingredients. Be sure to scroll down to the recipe card at the bottom of the post for the full ingredient list and printable recipe. Everything you need is probably already in your cupboard, but here’s a list to check:
- Sugar: I used granulated sugar in these cookies.
- Vegetable oil: Unsalted butter could be substituted for vegetable oil, but keep in mind that the texture and flavor won’t be the same.
- Eggs: These act as a binding agent for the cookie mix. I use large eggs in all my baking recipes.
- Extract: I used almond and vanilla, which gave the flavor.
- Salt: To balance out some of the sweetness and enhance the flavor.
- Baking powder: It helps the cookie log to grow.
- Flour: The all-purpose flour will thicken your cookie mixture so that the log will hold its shape.
- NUTS: I used chopped pecans as an additive.
How to make Biscotti
Making and baking these cookies won’t take you long at all. Once you’ve mixed the cookie dough and the logs are formed, all that’s left to do is bake them, slice them, and then bake them again!
We make the dough: In your big bowl stand mixer mix together the sugar, oil, eggs, almond extract and vanilla extract. Add the salt and baking powder and mix to incorporate, scraping down the sides of the bowl as needed. You can also use an electric hand mixer of your choice. Turn the mixer to low speed and add the flour, mixing until smooth. The dok it will be very sticky.
Next, form the cookie dough into 2 long logs on a parchment-lined baking sheet, leaving at least 3 inches between the two logs to allow for spreading.
Bake the Biscotti twice: Bake for 25 – 30 minutes in a preheated 350°F oven until golden brown. Then remove the pan from the oven and let the logs cool for 5 minutes. Then, using a knife or bench scraper, cut the cookies into 1-inch slices. I prefer a straight edge knife to a serrated knife to get a clean edge.
Then put the sliced cookies on the baking sheet back in the oven for 8 minutes, flipping the cookies once halfway through. This ensures that the cookies are crispy on all the slides!
Tips for success
And that’s all there is! Here are some tips to help you perfect your cookie-making techniques:
- Use one Stand Mixer: You can mix the mixture by hand, but the process goes much faster when you use the mixer.
- If you want softer cookies: Don’t cook them for as long the second time. Pull them early and, while still a little crunchy, they will be softer. On the other hand, if you want them crispier, leave the cookies a little longer, but be careful not to let them burn.
- Do not cut the logs while they are hot: If the cookie logs are not completely cooled, they will crumble when you try to cut them.
- Enable plugins/: I like to add chopped pecans, but you can do it chocolate chipsdried cranberries, almond slices, etc.
- Use different extracts: Extracts are an easy way to change the flavor profile. Try rum, lemon, vanilla or coconut extract!
- Add spices or zest! Adding a teaspoon of ground cinnamon, pumpkin pie spice, nutmeg or anise to name a few! Grate some orange zest or lime or lemon zest for another layer of flavor!
How do you eat Biscotti?
Cookies are best served with a cup of tea or coffee! As mentioned above, they are ideal for diving. I also like to drizzle them with chocolate or white chocolate sometimes before eating. You can serve them with a dessert wine after dinner for a nice light treat.
How to store homemade cookies
Store these cookies in an airtight container at room temperature for up to a week. If you decide to dip them in chocolate, it’s best to keep them in the fridge.
Can I freeze them?
Cookies freeze well in an airtight container in the freezer for up to 90 days (about 3 months) for best freshness.
Sweet Homemade Biscotti is a classic Italian cookie recipe. These thin, crunchy cookies are best enjoyed with a cup of coffee to dip them in!
- 1 mug crystal Sugar
- 1/2 fl vegetable oil
- 3 eggs
- 1/2 tsp almond extract
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon baking powder
- 3 1/4 fl flour for all uses
- 2/3 fl chopped pecans
- Preheat oven to 375°F. Line a large pan greaseproof paper. Set aside.
- In the bowl of your stand mixer it comes with paddle attachment mix together the sugar, oil, eggs, almond extract and vanilla extract. Add the salt and baking powder and mix to incorporate, scraping down the sides of the bowl as needed.
- Lower the mixer and add the flour, mixing until smooth. The dough will be very sticky.
- Divide the dough in half. Form the dough into 2 (15-inch) logs in your pan leaving at least 3 inches between the two logs to allow for spreading.
- Bake for 25-30 minutes until golden brown. Remove from the oven and let cool for 5 minutes in the pan. Using a knife or bench scraper, cut into 1-inch-thick slices. Place the sliced cookies on the baking sheet and put them back in the oven for 5 minutes. Remove from the oven, turn the cookies over and bake for another 3-4 minutes until they are lightly browned.
- Transfer to a wire rack to cool completely.
Store airtight at room temperature for up to a week.
Freeze airtight for up to 3 months.
Keywords: cookies and cups, almond cookies, italian cookies, cookie recipe
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