Italian Biscotti
Classic Italian biscotti—crispy, twice-baked cookies perfect for dipping in coffee or tea. Customize with almonds, chocolate, or dried fruit!
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.
Notes
For extra indulgence, dip the cooled biscotti in melted chocolate and let them set before serving.