Italian Biscotti Recipe: Crunchy, Sweet, and Perfect for Dipping
If you love a crunchy, dunkable cookie, then homemade Italian biscotti is for you! These twice-baked cookies are crisp, lightly sweet, and perfect for dipping in coffee, tea, or even a glass of sweet wine. The best part? They’re incredibly easy to make and stay fresh for weeks!
I remember the first time I made biscotti, I was worried they’d be too hard or dry. But once I got the hang of the classic double-baking method, I realized that’s what makes them so good! Now, I love experimenting with different flavors—almond, chocolate, even cranberry-orange. They make the perfect homemade gift or snack for a cozy afternoon.

Your Grocery List
- All-purpose flour (2 cups)
- Baking powder (1 teaspoon)
- Salt (1/4 teaspoon)
- Granulated sugar (3/4 cup)
- Unsalted butter (1/4 cup, melted)
- Large eggs (2)
- Vanilla extract (1 teaspoon)
- Almond extract (1/2 teaspoon, optional)
- Chopped almonds (1/2 cup, toasted)
- Chocolate chips (1/2 cup, optional)
The Secret to Perfect Biscotti Dough
The key to biscotti is getting the dough just right. It should be slightly sticky but firm enough to shape into logs. If your dough feels too dry, add a teaspoon of milk to help bring it together. Mixing the dough by hand helps avoid overworking it, which can make the biscotti tough.
The Double-Baking Technique
First, you’ll shape the dough into logs and bake until set. Then, after cooling slightly, slice the logs into cookies and bake them again. This second bake is what gives biscotti their signature crisp texture. For extra crunch, turn them halfway through baking.
Make It Even Better
Want to elevate your biscotti? Try dipping one end in melted dark chocolate or adding dried fruit like cranberries or apricots. For a holiday twist, mix in orange zest and pistachios!
Pairing Ideas
What Kind of Coffee Goes Well with Biscotti?
A strong espresso or cappuccino is the perfect match for biscotti. The crisp texture softens slightly when dunked, making each bite deliciously rich.
Drink Pairings
If you’re serving biscotti after dinner, try pairing them with a glass of Vin Santo, a traditional Italian dessert wine.
Dessert Pairings
Serve biscotti alongside vanilla gelato or a warm cup of hot chocolate for an extra indulgent treat.
Storage Tips
Biscotti keep beautifully! Store them in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze them for up to 3 months.
Recipe Timing
- Prep Time: 15 minutes
- Bake Time: 35 minutes
- Total Time: 50 minutes
Fun Facts
Did you know biscotti were originally made for Roman soldiers? Their long shelf life made them perfect for travel and trade.
Allergen Warnings
This recipe contains eggs, dairy, and nuts (almonds). For a nut-free version, omit the almonds and use chocolate chips or dried fruit instead.
Vegetarian or Vegan Substitutes
For a vegan biscotti, replace the eggs with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use a plant-based butter alternative.
Italian Biscotti
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Sharp Knife
- Whisk
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1/2 cup chopped almonds toasted
- 1/2 cup chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, whisk sugar, melted butter, eggs, vanilla extract, and almond extract (if using) until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in chopped almonds and chocolate chips, if using.
- Divide the dough in half and shape each portion into a log about 10 inches long and 2 inches wide. Place on the baking sheet, leaving space between them.
- Bake for 25 minutes, or until lightly golden. Remove from the oven and let cool for 10 minutes.
- Using a sharp knife, slice the logs into 1/2-inch thick biscotti. Arrange slices cut-side down on the baking sheet.
- Return to the oven and bake for an additional 10 minutes, flipping halfway through for even crispness.
- Let biscotti cool completely before serving. Store in an airtight container for up to 2 weeks.