Jump to Recipe
Biscotti are traditional Italian almond cookies that have delighted taste buds for centuries. These delightful treats are twice-baked, resulting in a crisp and crunchy texture that pairs perfectly with a cup of coffee or tea.
We all know I am a coffee person. I drink it morning, noon, and night if I could (and I have). I know other coffee drinkers can relate with me when it comes to their morning coffee rituals. That first sip of coffee in the morning is heaven. And what makes it even better is when I have something sweet to go along with it.
Going with the traditional coffee traditions, nothing beats biscotti with your coffee. Homemade biscotti has a crispy, crunchy, mild sweet flavor. Not the jaw breaking commercial biscotti that you find in the stores. It can be a little daunting and intimidating to make at first but it’s really not that bad! And once you master a classic biscotti recipe, you can try your hand at other flavors.
Tips for Making Classic Biscotti
Biscotti, the iconic Italian almond cookies, are a delightful treat loved by many. To achieve the perfect balance of crunchiness and flavor, follow these essential tips that will help you become a biscotti-baking maestro:
Use Quality Ingredients: Since biscotti recipes are relatively simple, the quality of ingredients plays a significant role in the final outcome. Choose fresh, high-quality almonds, pure vanilla extract, and organic eggs for the best results.
Toast Almonds for Enhanced Flavor: To bring out the full nutty flavor of the almonds, toast them lightly before adding them to the dough. Spread the almonds in a single layer on a baking sheet and toast in the oven at 350°F (175°C) for 8-10 minutes, or until they become fragrant and slightly golden.
Master the Double-Baking Technique: The hallmark of biscotti is the double-baking process that gives them their characteristic crunch. After the first bake, let the biscotti cool slightly before slicing them. Then, bake them again to achieve the desired crispy texture.
Don’t Overbake: While you want your biscotti to be crispy, avoid overbaking them, as they can become too hard and difficult to bite into. Keep a close eye on the second bake and remove the biscotti from the oven as soon as they are dry and lightly golden.
Cool Thoroughly: Allow the biscotti to cool completely on a wire rack after the second bake. This will help them firm up and achieve the ideal texture. If you want them to be extra crispy, you can leave them out overnight to continue drying.
Experiment with Flavors: While traditional almond biscotti are delicious, don’t be afraid to get creative and experiment with different flavors. Try adding ingredients like chocolate chips, dried fruits, citrus zest, or spices like cinnamon or anise for exciting variations.
Store Properly: To keep your biscotti fresh and crunchy, store them in an airtight container at room temperature. They can last for several weeks if properly stored. If you live in a humid climate, you can extend their shelf life by storing them in the refrigerator or freezer.
Perfect Pairings: Biscotti are delightful on their own, but they truly shine when paired with a hot beverage. Enjoy them dipped in coffee or tea for a traditional Italian experience.
Classic Biscotti Recipe
Ingredients
- 1/2 cup vegetable oil
- 1 cup white sugar
- 3 1/4 cup all-purpose flour
- 3 eggs
- 1 tbs baking powder
- 1 tbs anise extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
- In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
Baking biscotti is a delightful journey that combines the art of traditional Italian baking with the pleasure of experimenting with various flavors.
FAQs
12 Tips For Making The Absolute Best Biscotti
- Use room-temperature ingredients. ...
- Boost the flavor with spices, extracts, and zest. ...
- Toss in some add-ins for flavor and texture. ...
- Let the dough chill before shaping. ...
- Use floured or greased hands to shape the dough. ...
- Shape the dough into a smaller loaf than you want.
Eggs: Eggs add moisture and help bind the biscotti dough together. Anise extract: Flavor the homemade biscotti with anise extract. Flour: All-purpose flour gives the biscotti dough structure. Baking powder: Baking powder acts as a leavener, which means it helps the biscotti rise.
What is the difference between American and Italian biscotti? ›
Here it is, a biscotti recipe everyone can enjoy — unlike classic Italian biscotti, which are quite hard, these are light and crunchy. Biscotti bake twice rather than once, and thus take a bit longer start-to-finish than normal drop cookies.
What does baking soda do in biscotti? ›
Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Should I chill biscotti before baking? ›
Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time. Prepare a baking sheet and line it with parchment paper then dust it with a little flour.
Why cut biscotti diagonally? ›
If you stand up your slices on the baking pan, with a little space in between, they crisp up better. The thing that makes biscotti biscotti is baking them in a log, slicing them on the diagonal, and then baking them a second time so they are crispy all the way through.
Are biscotti healthier than cookies? ›
Unlike many traditional cookies, biscotti are often lower in fat and sugar. Add some heart healthy nuts and you have a satisfying and relatively light treat! This delicious cookie can easily be made vegan & vegetarian friendly.
How long will homemade biscotti last? ›
Storing. Store in an airtight container at room temperature. Biscotti will keep for at least two weeks. Biscotti may also be frozen in an airtight container for several months.
Why do my biscotti crumble when I slice it? ›
A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.
What do Italians eat with biscotti? ›
Since they are very dry, biscotti traditionally are served with a drink into which they may be dunked. In Italy, they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo. Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea.
Biscotti are hard, crunchy cookies as they are usually baked twice - the word biscotti is derived from Italian - "bis" meaning "twice" and "cotti" meaning "cooked". Usually the dough is formed into small loaf shapes (similar to a ciabatta loaf) and baked for around 20 minutes, then cooled slightly before slicing.
What do you dip biscotti in in Italy? ›
That's why in Italy, the crunchy are almost always dipped in a sweet wine called vin santo. Like cantucci, vin santo has its origins in Tuscany. It's usually made with trebbiano and malvasia grapes, and the slightly syrupy, amber-hued wine can have flavors of honey, hazelnut, and dried apricot.
Why are my biscotti so hard? ›
Sifting your ingredients together help avoid the hard middle in your biscotti! Don't overbeat the eggs. You want just enough air pockets to add some crispiness and texture, but not so many that you get a lot of crumble in your biscotti instead. Don't overmix the batter.
What happens if you forget baking powder in biscotti? ›
Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat. Baking powder makes dough rise because it contains both a base and an acid in dried form.
How do you keep homemade biscotti crispy? ›
How to Store Biscotti: Maximize Crunch & Prevent Soft Biscotti. To store biscotti, keep it in an airtight container at room temperature. Lining the container with a paper towel will help soak up any excess moisture that finds its way in.
Why are my biscotti crumbling when I cut them? ›
After the first bake, allow the biscotti to cool for about 10 minutes but don't leave them too long. If you leave them too long the dough will become too hard and it will be difficult to cut, but if you cut them when they are hot the slices will crumble.
Why are my biscotti not crunchy? ›
In summary, to produce a consistent crunch in your biscotti, it is necessary to measure and sift the ingredients. It may take some trial and error before you find out what ratio of flour-to-fat that works best for you, but remember that sifting and measuring your ingredients helps create perfect crispiness!
What makes biscotti so hard? ›
Yes! Because they are baked twice, biscotti are hard and crisp.
