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Classic Italian Biscotti Recipe – Twice-Baked Cookies Perfect for Coffee Dipping

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Crispy, golden Italian biscotti loaded with toasted almonds – perfect for dunking in coffee or enjoying as an elegant afternoon treat. This authentic twice-baked cookie recipe delivers bakery-quality results with simple ingredients and foolproof techniques.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 3 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1 cup whole almonds, toasted and roughly chopped
  • 1 egg beaten with 1 tablespoon water (for egg wash, optional)

Instructions

  • Preheat and prepare: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Toast the almonds: Spread almonds on a small baking sheet and toast in the preheated oven for 8-10 minutes, stirring halfway through, until fragrant and lightly golden. Remove and let cool, then roughly chop. Leave oven on.
  • Mix dry ingredients: In a large mixing bowl, whisk together flour, baking powder, and salt until evenly combined. Set aside.
  • Combine wet ingredients: In a medium bowl, whisk together the melted butter and sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract and almond extract (if using).
  • Form the dough: Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or sturdy spatula until a shaggy dough forms. Add the toasted almonds and mix until evenly distributed. The dough will be thick and slightly sticky.
  • Shape the logs: Turn the dough out onto a lightly floured surface. Divide it into two equal portions. With floured hands, shape each portion into a log about 12 inches long, 2-3 inches wide, and ¾ inch tall. The logs will spread during baking, so don’t make them too wide.
  • First bake: Transfer both logs to your prepared baking sheet, spacing them at least 3 inches apart. If desired, brush the tops lightly with egg wash for a glossy finish. Bake for 25-30 minutes until the logs are firm to the touch and lightly golden. They should no longer look wet or shiny.
  • Cool and slice: Remove from the oven and let the logs cool on the baking sheet for 10-15 minutes – they need to firm up enough to slice without crumbling. Reduce oven temperature to 325°F (165°C). Using a sharp serrated knife, cut the logs diagonally into ½-inch to ¾-inch thick slices, using a gentle sawing motion.
  • Second bake: Arrange the sliced biscotti cut-side down on the baking sheet (you may need two sheets now). Return to the oven and bake for 12-15 minutes. Flip each biscotti over and bake for another 12-15 minutes until both sides are golden and crispy.
  • Cool completely: Transfer the twice-baked biscotti to a cooling rack. Let them cool completely – they’ll continue to crisp up as they cool. Once completely cool, they’re ready to enjoy or store.

Notes

  • Dough consistency: If your dough seems too dry and crumbly, add water one tablespoon at a time. If too sticky, add flour one tablespoon at a time.
  • Slicing tip: Use a smooth, confident sawing motion when cutting the logs. Don’t press down hard or the biscotti will crumble.
  • Crispiness preference: For extra-crispy biscotti, leave them in the turned-off oven for an additional 10 minutes after the second bake.
  • Nut-free option: Omit the almonds and add ¾ cup dried cranberries, chocolate chips, or chopped dried apricots instead.
  • Even baking: Rotate your baking sheet halfway through each baking stage for more uniform browning.

Nutrition

Find it online: https://focialy.com/biscotti-recipe/