Classic and elegant, this biscotti recipe makes deliciously crisp cookies from a simple, 7-ingredient dough. Great for decorating or dipping in hot drinks!
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About Homemade Biscotti
A classic for brunch or holidays, these light and crisp homemade biscotti cookies are perfect for decorating and gifting. They can either be served plain or you can get creative with decorating, like the chocolate dipped biscotti that’s pictured here.
What is biscotti?
In short, biscotti (also known as cantucci) is a traditional Italian pastry. Typically considered a type of cookie, their texture is dry and crisp, making them ideal for dipping in hot drinks like coffee or decorating with smooth, sweet coatings like melted chocolate. Biscotti can come in classic flavors like vanilla or almond, but there are also chocolate varieties or biscotti that’s baked with fruit and nuts.
How can you decorate biscotti?
Once prepared, you can decorate biscotti in fun, decorative ways, with:
- Dipped or drizzled with chocolate (milk chocolate, semi-sweet, dark, white, etc).
- Caramel sauce.
- Coated any type of frosting, from cream cheese frosting to a crackling glaze.
- Once coated in a frosting, you can top that with chopped nuts, dried fruit, more chocolate, flaky or shaved coconut, etc.
- Serve with jams, jellies, or other sweetly-flavored spreds.
How long is biscotti good for?
Once prepared, biscotti can be stored in a sealed container on the counter for up to two weeks.
Can you freeze biscotti?
Yes, you totally can!
For best results, allow biscotti to cool completely, then arrange them in a single layer (without touching) on a baking sheet or large plate. Freeze the biscotti first, then once completely chilled, they can be transferred to a sealed container or freezer bag of your choice. If possible, separate layers of cookies with wax paper or parchment paper.
When stored correctly, baked cookies can be frozen for up to three months.
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How to make biscotti
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – To start off, thoroughly mix the following ingredients in a medium bowl: all-purpose flour, almond flour, and baking powder.
Step 2 – Using a stand mixer (or hand mixer + large bowl), cream together the sugar and butter until fluffy.
Step 3 – Add the dry ingredients, eggs, and vanilla to bowl, then mix everything together.
Step 4 – Divide the dough in half and place each on its own parchment paper-lined baking sheet. Wet your fingers with water, then shape each piece of dough into a long, flat loaf (about 8-10 inches long, 2.5 inches wide, and 1/2 inch thick).
Step 5 – Bake!
Step 6 – Allow the biscotti to cool, then slice the loaves lengthwise into biscotti-shaped pieces. Arrange the biscotti back on the baking sheet, cut side up.
Step 7 – Bake again!
Step 8 – While the biscotti cools, prepare your decorations (if using), such as melting the chocolate per package instructions.
Step 9 – Decorate with chocolate or other toppings as desired.
Step 10 – Serve and enjoy!
- 1 1/4 cup all-purpose flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 cup granulated sugar
- 1/4 cup salted butter, softened
- 2 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, optional
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, then set aside.
- In a medium bowl, whisk together all-purpose flour, almond flour, and baking powder. Set bowl aside.
- Using a stand mixer (or hand mixer + large bowl), cream together sugar and butter on medium high speed until fluffy, about 5-7 minutes.
- Turn off mixer and add the dry ingredients, eggs, and vanilla. Return mixer to medium speed and mix until ingredients are just combined, about 2-3 minutes. Turn off mixer and use a spatula to scrape the sides of the bowl, mixing in any wayward ingredients.
- Divide batter in half and place each piece on its own prepared baking sheet. Wet your hands, then mold and pat each piece of dough into a long loaf that's about 8-10 inches long, 2.5 inches wide, and 1/2 inch thick.
- Bake biscotti for 18-20 minutes or until the edges begin to turn golden brown.
- Remove biscotti from oven and allow to cool until safe to handle, about 20-30 minutes.
- Once cooled, slice biscotti lengthwise into pieces that are roughly 1/2 inch thick. For a decorative look, cut the loaf diagonally. Once cut, arrange biscotti back on the baking sheet with the inside of the bread facing up.
- Bake biscotti for another 15-17 minutes or till texture is dry and crisp.
- Let biscotti cool on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
- While biscotti cools, add semi-sweet chocolate chips to a microwave-safe bowl. Melt chocolate per package instructions, stirring generously between heating.
- Decorate biscotti by either dipping, spreading, or drizzling melted chocolate on top. If desired, transfer decorated biscotti to the refrigerator until chocolate is hardened, about 30 minutes.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.