Best Biscotti Recipe

Perfectly crunchy and pleasantly dry, biscotti are the ultimate companion for your morning coffee. The word biscotti translates to “twice-baked” in Latin, which is the secret to their signature texture. Unlike a chewy cookie, these treats are designed to be dipped, offering a satisfying snap and a rich almond flavor. While the origins of this style of biscuit trace back to ancient Rome, this recipe utilizes baking powder—a 19th-century addition—to ensure a tender, rather than rock-hard, bite.

Whether you enjoy them plain, sprinkled with sugar, or dipped in chocolate, this straightforward recipe delivers bakery-quality results right from your home oven.

Ingredients

The Dough

• 2 cups (240g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1/4 cup salted butter, melted (see tips for unsalted butter)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Mix-ins

• 1/2 cup sliced almonds

Assembly & Topping

• 1 egg (for egg wash)
• Granulated sugar (optional, for sprinkling)
• Melted chocolate, flaked salt, or crushed nuts (optional, for dipping)

Instructions

1. Preheat and Prep Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper to prevent sticking.
2. Combine Dry Ingredients In the bowl of a stand mixer, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these together briefly by hand to distribute the ingredients evenly before mixing.
3. Add Wet Ingredients Add the two large eggs, melted salted butter, vanilla extract, and almond extract to the dry mixture. Using the paddle attachment, mix on low speed just until the dough comes together. You can also mix this by hand in a large bowl with a wooden spoon if you prefer.
4. Fold in Almonds Add the sliced almonds to the dough. Mix on low speed until combined, ensuring you do not over-mix, as this can activate the protein in the flour and make the dough tough.
5. Shape the Loaves Lightly flour your work surface and turn the dough out. Knead it gently a few times to bring it together. Divide the dough in half. Shape each half into a rectangle approximately 5 inches long, 3 inches wide, and 1 inch high. You can simply pat the dough into shape; a rolling pin is not necessary.
6. Apply Egg Wash Transfer the shaped logs to your prepared baking sheet. Crack the remaining egg into a small bowl (add a splash of water if desired) and beat it. Brush the dough logs with the egg wash to provide shine and color. If desired, sprinkle the tops with granulated sugar for extra texture.
7. First Bake Bake at 350°F (175°C) for approximately 30 minutes. The logs should be cracked and changed in color.
8. Cool and Slice Remove the baking sheet from the oven and carefully transfer the logs to a wire rack. Reduce the oven temperature to 325°F (165°C). Let the logs cool for 20 minutes; if you attempt to cut them immediately, they may crumble. Once cooled, use a serrated knife to cut the logs into 3/4-inch thick slices on a slight diagonal.
9. Second Bake Place the slices cut-side down on the baking sheet, leaving about an inch of space between them for air circulation. Bake at 325°F (165°C) for 20 minutes, flipping the biscotti halfway through the baking time. They will darken slightly and dry out.
10. Cool and Serve Let the biscotti cool completely. As they cool, they will continue to dry and harden. Enjoy them plain, or for added richness, dip one end in melted chocolate and finish with flaked salt or crushed nuts.

Chef’s Tips & Variations

• Flavor Customization: While almond is traditional, you can customize the flavors. For an Italian twist, use anise extract. For citrus notes, add lemon or orange zest. You can also swap the mix-ins for dried cranberries, raisins, pistachios, walnuts, pecans, or chocolate chips.
• Butter Adjustments: If you only have unsalted butter, you may use it, but be sure to add an extra pinch of salt to the dough mixture.
• Storage: Store baked biscotti in an airtight container for up to one month. They can also be frozen for up to 3 months. Alternatively, you can freeze the unbaked dough logs for up to a month and bake them later.
• Slicing: Always use a serrated knife and a sawing motion when slicing the logs after the first bake to ensure clean cuts without breaking the cookie.