Biscotti is a classic Italian cookie known for its crunchy texture and twice-baked method. My easy-to-follow recipe includes pistachios and dried cherries.

Biscotti is the classic Italian cookie that was a special part of the Abood holiday tradition. Homemade biscotti came to us from the uber-talented hands of Ellen Fata, our neighbor on Wagon Wheel Lane and one of my mother’s closest friends. They shared so much: husbands (also best of friends) who passed both of the same illness a few years apart, big families who gathered around them always, and a mastery of their own culinary traditions (Ellen’s Italian, Mom’s Lebanese) that were rivaled by none. 

Mrs. Fata’s classic Italian cookie plate was a dream, so different from our own, studded with anise frosted cookies, fried and glazed turdilli, chocolates, and anise biscotti. I remember Mom and Ellen sitting at the kitchen table with the plate in front of them and each with a cup of coffee, dunking as they picked up their never-ending conversation from last time, the time before, and the time to come. 

Biscotti is known for its crunchy texture and distinctive twice-baked method. These delightful cookies are perfect for dipping into a hot cup of coffee or tea…or a mug of hot chocolate or a little glass of vin santo (Italian sweet dessert wine); they were a beloved sweet treat at Mom’s kitchen table as they are around the world. Without Mrs. Fata to turn to for her original recipe (which was beyond a doubt the best biscotti recipe ever…), I loved developing my own biscotti recipe, leaning on great Italian bakers like Domenica Marchetti, with ingredients we love: anise, pistachios, and dried cherries. The color and flavor make for a gorgeous biscotti!

Ingredients

To create the perfect biscotti, you’ll need the following ingredients:

Dry Ingredients:

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt

Wet Ingredients:

• Unsalted butter, melted
• Large eggs
• Vanilla extract and anise extract (almond extract is traditional and excellent in addition or as a substitution here)

Additional Ingredients:

• An egg and additional sugar for the egg wash topping
• Pistachio nuts, dried cherries, or other add-ins (see below for ideas!)

How to Make Homemade Biscotti

Here’s how to make biscotti, step-by-step:

Step 1: Prepare the Oven and Baking Sheets

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.

Step 2: Mix the Biscotti Dry Ingredients

In a large bowl, combine the all-purpose flour, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.

Step 3: Combine the Wet Ingredients

In the mixing bowl of a stand mixer or hand-held mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then beat in the vanilla and anise extracts. 

Step 4: Mix Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients and beat until just combined. Stir in the nuts and dried fruit (or any other add-ins for a delicious crunch); the dough will be thick.

Step 5: Form the Biscotti Logs

Turn out the dough on the counter. Moisten your hands to make it easier to work with the sticky dough. Divide the dough into two equal portions and shape each into a long log about 12 inches long and 2 inches wide. This seems very narrow but the dough will spread as it bakes. Place logs on the prepared baking sheet, ensuring they are spaced apart. In a small bowl, whisk an egg with a teaspoon of water. Brush the logs evenly with egg wash and sprinkle with sugar.

Step 6: First Bake

Bake in the preheated oven for about 30 minutes, or until pale golden brown and just set. The logs should be springy to the touch with a cracked surface. Remove from the oven and let cool for about 10 minutes on the baking sheet. Lower the oven temperature to 300°F. Gently slide an offset spatula under each loaf to loosen it from the parchment and continue cooling in place for 15 minutes more. Transfer the loaves from the parchment-lined sheet to a wire rack to cool for another 20 minutes.

Step 7: Slice the Biscotti

Transfer a cooled loaf to a cutting board. Using a sharp serrated knife, slice the baked logs diagonally into 3/4-inch wide slices. This will create the classic biscotti shape. Repeat with the second cooled loaf.

Step 8: Second Bake and Cool

Arrange the sliced biscotti, cut side up, on the baking sheet. Return them to the oven and bake a second time for an additional 10-15 minutes, or until they are crisp and golden brown (without over baking), then remove from the oven and transfer the slices to the cooling rack to cool completely to room temperature. They will crisp up as they cool. This second bake and cooling process is what gives biscotti their signature crunchy texture.

Tips and Variations

Be sure to set aside the time it takes to bake biscotti; this twice-baked cookie needs time to dry out and become crunchy. These aren’t eat-while-warm cookies.

Biscotti flavors are as unlimited as your imagination! Try adding orange zest, lemon zest, or lime zest for brightness (add with the extracts). Change up the dried fruit for apricots, currents, or raisins. Sub those out for chocolate chips, or add them instead. Use any nut you love or no nuts at all. Even a combination of olive oil and butter can be used here.

Biscotti can be served on their own or dipped in melted chocolate (then dried) for an extra indulgence.

Storage

Once cooled, store your homemade biscotti in an airtight container or cookie jar. They can last for several weeks due to their low moisture content. For longer storage, you can wrap biscotti in plastic wrap and place them in a cookie tin for the holiday season or any special occasion. Or, you can freeze the cookies in an airtight container for up to 3 months.

FAQs

Can biscotti be made with nuts?

Absolutely! Biscotti is often made with nuts. Whole almonds are traditional, but you can also use pistachio nuts or any other nut of your choice to enhance the flavor and texture.

Can almond extract be used instead of vanilla extract?

Yes, almond extract can be used instead of vanilla extract. It will give your biscotti a delightful almond flavor, complementing the crunchy cookie texture beautifully.

Why did my biscotti turn out hard?

If your biscotti are overly hard, it might be due to over baking during the second bake. Keep an eye on them to ensure they reach a golden brown color without being excessively dry. Additionally, using too much flour or not letting the dough rest adequately before slicing can contribute to increased hardness.