How to Make Biscotti
Learn how to make biscotti from scratch using this easy recipe! Serve alongside a freshly brewed cup of coffee or tea.
Biscotti is such a simple recipe and it couldn’t be easier to make! Simply make the dough and bake it twice. After, all that is what biscotti means! Twice baked 😉
Why this recipe works: This is a classic biscotti recipe that lends itself well to different flavors, but tastes delicious on its own. A sprinkle of turbinado sugar on top adds a shimmery effect and just the right amount of sweetness!
Overview: How to make biscotti
- Preheat oven to 350 F.
- Make the biscotti dough: Whisk together the dry ingredients—flour, baking powder and salt. Set aside. Using an electric mixer to beat the butter and sugar together, then add the eggs and vanilla. Add the dry ingredients and stir until incorporated (avoid over mixing).
- Shape the dough: Split the dough in half and shape the dough into two logs 8 inches by 3 inches.
- First bake: Bake the loaves for 25 minutes at 350 F until golden in color. Remove from oven and cool for 10 minutes.
- Cut the biscotti: Use a serrated knife to diagonally into 1/2-inch thick slices. Return slices to baking sheet cut side up.
- Second bake: Reduce oven temperature to 325 F. Bake for 10 to 15 minutes until golden brown on both sides. Flip the biscotti halfway through. Cool on on wire rack completely.
Simple icing for biscotti
A simple icing adds a touch of sweetness to biscotti. Whisk together 1/2 cup confectioners’ sugar with 2 teaspoons milk. If a thinner consistency is preferred, add another 1 to 2 teaspoons milk. Use a spoon to drizzle icing over cooled biscotti.
Tips for making biscotti
- Let the biscotti cool only for 10 minutes after first bake. If you leave the biscotti to cool for too long after the first bake the biscotti will be too tough to cut. You want to biscotti warm, but not hot or else it will crumble.
- Use a serrated knife and cut in a sawing motion. I like to cut the loaves on a diagonal for a bakery style biscotti.
- Flip the biscotti during the second bake so both sides bake evenly.
- Transfer cut biscotti to wire rack to cool completely after second bake. This will ensure both sides of the biscotti are crisp.
Do you love biscotti? Then I suggest you try my almond biscotti with vanilla glaze. It has chopped almonds in the dough for extra crunchy. Another favorite is chocolate biscotti, which has chocolate chips and a chocolate drizzle! During the fall I enjoy making pumpkin biscotti, and if you are in the holiday mood, then check out my gingerbread biscotti or cranberry pistachio biscotti.
Biscotti is meant to be crunchy and only slightly sweet. My favorite thing to do is dip it in coffee to soften it up and add extra flavor! Although it tastes delicious on its own, especially with the sprinkle of turbinado sugar.
I hope you enjoyed learning how to make biscotti! If you liked this recipe, remember to leave a review and share your post on social media by tagging @ifyougiveablondeakitchen. Thank you!
Get the Recipe: How to Make Biscotti
- 2 cup (250 g) unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons (67 g or 1/2 stick) unsalted butter,, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs,, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract or anise extract, (optional)
- Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Using an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time until combined, then the vanilla extract and almond extract if using. Sprinkle the dry ingredients over the egg mixture and mix just until combined.
- Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly shape each portion of dough into a rough 8-inch by 3-inch log. Place the loaves about 4-inches apart on the baking sheet, patting each one smooth.
- Bake until the loaves until are golden and just beginning to crack on top, about 25 to 30 minutes, rotating the pan halfway through the baking time. Cool the loaves for 10 minutes, lower the oven temperature to 325° F.
- Transfer the loaves to a cutting board. With a serrated knife cut each loaf diagonally into 1/2-inch-thick slices. Lay the slices about 1/2-inch apart on the baking sheet, cut-side up.
- Bake at 325° F, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 10 to 15 minutes. Transfer the biscotti to a wire rack to cool completely before serving.