best biscotti recipe

My whole biscotti obsession started with this family recipe for Italian Almond Biscotti. Simple and great tasting -it will quickly become one of your favorites.

Almond Biscotti

almonds

all purpose flour

baking powder

salt

sugar

brown sugar

eggs (room temperature)

olive oil

almond extract

vanilla extract

lemon zest

Preheat oven to 325° F. Position rack in the center.

Spread almonds on a baking sheet and toast in oven for about 12-15 minutes.

Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).

In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.

When almonds are toasted, remove from oven and coarsely chop.

Line baking sheet with parchment paper.

Add flour mixture to egg mixture; stir with wooden spoon until just incorporated.

Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).

Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.With damp fingers, shape into a log shape.

Bake for approximately 30 minutes or until golden brown in colour and firm. Allow to cool slightly for about 10 minutes.

Remove from baking sheet and transfer to cutting board.

Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.

Place slices back on the baking sheets, and return them to the oven for about another 15 - 20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.

Place on a wire rack to cool.

https://embed.mediavine.com/videos/pbobizdfhnes3yzro2tw

Have you ever wondered how to make biscotti? Come and see for yourself how easy it is to make these Italian almond biscotti.

With almonds and almond extract, this simple Biscotti recipe is exactly what you're looking for. You can dip in chocolate or leave plain.

Perfect Biscotti

c. almonds

c. all-purpose flour

baking soda

cinnamon

kosher salt

eggs

c. sugar

c. chocolate chips, melted

Preheat oven to 350°. Spread almonds on a small baking sheet and bake until toasted, 15 minutes. Let cool, then coarsely chop.&nbsp;

Line two large baking sheets with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together eggs, sugars, and almond extract until smooth. Pour egg mixture into dry ingredients and stir until just combined. Fold in almonds.&nbsp;

Divide dough in half and place on prepared pans. Pat each half into a long flat log. Bake until golden, 15 minutes. Cut each log on the bias into ½-inch thick pieces and place back on trays, cut side up. Bake 10 minutes more then flip each biscotti. Bake another 10 minutes or until golden. Let cool completely.&nbsp;

Spread melted chocolate onto a plate and dip bottoms of biscotti in chocolate. Place on a cooling rack, chocolate side up and let harden.

Truly perfect biscotti! Instead of 1 C almond I did 1 C of almond/walnut/pecan, upped the 1/2 tsp of cinnamon to 1 tsp, and added a 1/2 tsp of vanilla extract. Baked it for ~18 mins, let it cool 20 mins, then cut it and let it bake on each side for ~12 mins. Probably will make this every weekend!

I cooked on convection for 20 minutes and they came out amazing.  ( I added 1/2 tsp anise ) dough came together fine.  I did double the recipe though.  I even put cranberries in one of the loafs. Great recipe!!

This recipe is perfect!..as is!!  My only change is that I didn't oil the pan with parchment. I use Silpat on my cookie sheets and I was a bit concerned that I might have an issue with it sticking without fat in the recipe and not spraying my Silpat. But I decided not to spray them and they came out beautiful! The batter is wet compared to other cookie dough but it is a perfect biscotti dough! I just got a new Espresso machine, and a jar of these will be on my counter...always! Thank you for sharing this wonderful recipe!! <3

Hi I made these today never put brown sugar in my biscotti! They needed much more time in the oven than 15 min even after 25 min ! Glad to see I wasn’t the only one!

Very good recipe!  I did find I needed another couple minutes on the first bake.  Could be my oven though. It is a wet dough.  Shape it on the oiled parchment, as someone else said.  Easy peasy.

Very good! Dough was wet, just split it in two on well oiled parchment and formed into an even shape. Baked about 18 mins, next time might turn heat down or double pan but the center was cooked for me (also let cool before cutting) 
Used pecans and vanilla instead of almond. Very pleased with final product!

Love this recipe, so easy. The dough is wet, but just need to form it on the oiled pan with a spatula, no need to overthink it. 
I exchanged pumpkin seeds and vanilla extract for the almonds and almond extract🙌🏻

Best cookie in the universe by ZINKO VENTEZINKO

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Classic almond biscotti is perfect with or without the chocolate.

Almond Biscotti Is What Your Morning Coffee Has Been Missing

(upbeat music) - [Narrator] Right, like some wisecracking biscotti. (upbeat music) (upbeat music continues) (upbeat music continues) (upbeat music continues) - [Announcer] You drive a biscotti? (upbeat music) (computer mouse clicks)

Making biscotti can be a long process, but this Italian cookie is definitely worth the effort.Here are tips on How to Make Biscotti perfect, just like a pro!

Lemon Biscotti

flour (all purpose, 284 grams)

lemon sugar (refer to note) (150 grams)

brown sugar (50 grams)

limoncello (or lemon juice, freshly squeezed)

Preheat oven to 325° F (160° C). Position rack in the center.

Line baking sheet with parchment paper. Set aside.

In a medium bowl, whisk together the dry ingredients (flour, baking powder and salt). Set aside.

In a large bowl, whisk the eggs together with both sugars, vanilla extract and limoncello (or lemon juice) until mixture thickens slightly and turns a lighter color.

Add the liquid ingredients to the dry ingredients; stir with wooden spoon until just incorporated.

Use a large spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed. Space the logs about 3 inches apart.With damp fingers, shape each section of dough into a log shape.

Bake for approximately 30 minutes or until light golden brown in color and firm. Allow to cool slightly for about 10 minutes.

Remove logs from baking sheet and transfer to cutting board.

Using a serrated knife, slice cookies at an angle about ½ - ¾ inch thick.

Place slices flat, back on the baking sheets, and return them to the oven for about another 10-15 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.  

Top 3 best biscotti recipe recipes from across the web

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Almond Biscotti

Perfect Biscotti

Lemon Biscotti

Top 3 best biscotti recipe recipes from across the web

The most viewed best biscotti recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Almond Biscotti

Perfect Biscotti

Lemon Biscotti

The most viewed best biscotti recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine