Best Biscotti Recipe

Baked biscotti on a baking sheet on a white counter

Prep Time: 10

Cook Time: 35

Resting time: 1

Servings: cookies

Calories: 216kcal

Author: Maureen Abood

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.

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US Customary - Metric

Ingredients

3 1/4 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt medium grain
10 tablespoons unsalted butter room temperature
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon anise extract
2/3 cup roasted pistachios coarsely chopped
2/3 cup dried cherries coarsely chopped

Egg wash + topping

1 large egg
1 teaspoon water
2 tablespoons granulated sugar

Instructions

Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
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.
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); the dough will be thick.
Turn out the dough on the counter. Moisten your hands lightly with water to keep them from sticking to the dough, and divide the dough into two equal portions. 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.
Make the egg wash by whisking the egg and a teaspoon of water in a small bowl. Brush the tops and sides of the logs evenly with the egg wash. Sprinkle the logs evenly with the 2 tablespoons sugar.
Bake for 30 minutes or until the logs are pale golden brown, springy to the touch with a cracked surface. Transfer the baking sheet to a cooling rack and lower the oven temperature to 300°F.
Gently slide an offset spatula under each loaf to loosen it from the parchment, then cool in place on the parchment for 15 minutes. Transfer the loaves to the rack off the baking sheet and parchment to cool for another 20 minutes.
Transfer a cooled loaf to a cutting board. Use a serrated knife to cut slices on the diagonal, about 3/4-inch thick. Arrange the slices, cut-side-up, on the baking sheet. Bake for 10 minutes, or until the cookies are golden brown.
Remove the pan from the oven and transfer the slices to a cooling rack to cool completely. They will continue to crisp up as they cool.

Notes

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.

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

Nutrition