biscotti cookies

This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!

Classic Biscotti Recipe - 4 Ways

unsalted butter

sugar

eggs

vanilla extract

almond extract

all purpose flour

white whole wheat flour*

baking powder

salt

turbinado sugar (coarse sugar, optional)

cocoa powder

chocolate chips

almonds

orange (about 1 tablespoon)

cranberries

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Using an electric mixer, beat the butter and sugar together until creamy.

Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.

In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.

Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.

Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.

Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.

If desired, sprinkle the logs with turbinado sugar.

Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.

Let the logs cool on the baking sheet for 30 minutes.

Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.

Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.

Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Classic Biscotti

Add the eggs and vanilla extract. Mix until well combined.

In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.

Mix in the chocolate chips and nuts, if using.

Chocolate Biscotti

Add the eggs, almond extract and vanilla extract. Mix until well combined.

Stir in the chopped almonds.

Almond Biscotti

Add the eggs, vanilla extract and orange zest. Mix until well combined.

Mix in the dried cranberries.

Cranberry Orange Biscotti

These orange-scented, honey spiced Italian Biscotti Cookies enclose a filling of almonds and chocolate. This once baked biscotti-like cookie will quickly become one of your favorite Italian cookie recipes. 

Biscotti Cookies with Almonds and Chocolate

kilogram all-purpose flour (about 7 cups)

baking soda

cocoa powder (unsweetened)

cinnamon

cloves

eggs (room temperature)

orange juice

orange

honey (warm)

dark chocolate (about 8.8 ounces)

almonds (roasted, slightly warm)

anisette liqueur

vanilla extract (pure)

Preheat oven to 350°F (175°C). Position rack in the center.

In a large bowl, sift or whisk together all the dry ingredients.

In another bowl, whisk together the room temperature eggs, orange juice, almond extract, and the zest of one organic orange. 

Make a well in the dry ingredients and add the liquid ingredients. To this whisk in the warm honey. Switch to a wooden spoon and incorporate the wet and dry ingredients. Finally, use your hands to knead the dough for a few minutes directly in the large bowl.

Cover and set aside as we prepare the almond filling.

To make the biscotti cookie dough

Place the dark chocolate in a large heatproof bowl, set over a pot of simmering water. Make sure the bottom of the bowl does not touch the water.

When the chocolate is almost completely melted, remove from heat and stir to finish melting. Note: If using a microwave, heat in 30 seconds intervals, stirring after each time increment.

To this add the rest of the ingredients. More specifically, unsweetened cocoa powder, warm honey, anisette liqueur, vanilla extract and toasted almonds. 

Stir to combine and set aside.

To make the almond filling

Since we will be making 2 loaves, separate the cookie dough in half. If you have a scale, that would be about 900 grams. 

Place half of the cookie dough on a sheet of parchment paper. Cover the dough with another sheet of parchment paper and roll out the dough to approximately 14 inches by 7 inches. 

This is a very soft dough and you can gently push the dough in order to get a rectangle shape. 

Place half of the almond filling down the center of the dough about 1 inch from the side.

Lift up the parchment paper and fold it over the top of the filling. Carefully peel back the parchment paper. Do the same for the other half.

Bring up the ends to seal in the filling. The dough can easily be manipulated so make sure to properly enclose all the filling. Apply gentle pressure to pat down the seal and smooth out the surface. 

Once again, use the parchment paper to turn the biscotti loaf over so that the seam is now on the underside. Slide the parchment paper and the log to a large cookie sheet. 

Repeat this procedure for the rest of the dough and filling.

Brush the egg wash (see note) on the surface of both biscotti logs. 

Bake for 25-30 minutes in a preheated oven until the tops are golden brown and firm to the touch. 

Allow cooling on the baking sheet for at least 15 minutes before transferring to a rack to completely cool down. 

Once the loaves have completely cooled down, place them on a wooden board. With a very sharp knife, hold the tip with the palm of one hand, and with the other hand on the handle, make one sharp downward cut at ½ interval.

To assemble 

https://embed.mediavine.com/videos/nmp9pzvgwddnb40ru1yw

These orange-scented, honey spiced Italian Biscotti Cookies enclose a filling of almonds and chocolate. This once baked biscotti-like cookie will quickly become one of your favorite Italian cookie recipes.

Biscotti Cookies Recipe

Hazelnuts, white chocolate and pumpkin spice biscotti are the perfect combination for these crispy "adult" cookies. Biscotti is an Italian crescent shaped cookie that is twice baked and perfect for dunking into coffee, tea or even milk.

Pumpkin Hazelnut White Chocolate Biscotti

all purpose flour (+ more for dusting)

tsp pumpkin pie spice

tsp nutmeg

hazelnuts

white chocolate chips

unsalted butter (softened)

sugar sugar

tbsp pure canned pumpkin

tsp vanilla extract

Cinnamon

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 375°.

Line a baking sheet with a silpat or parchment paper.

In a medium bowl, combine flour, baking powder, cinnamon, nutmeg and salt.

Add hazelnuts, white chocolate chips and mix.

In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes.

Add pumpkin, vanilla and eggs, one at a time.

Add the dry ingredients and mix on low speed until just combined to make a dough.

Remove the dough (if too sticky sprinkle flour over it and on work surface).

Divide into two pieces and form into long flat logs about 12 inches long x 2 inches wide.

Place on the lined baking sheets and bake 22-25 minutes.

When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).

Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches.

Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.

Thank you for the great biscotti recipe! My family and I loved the flavor, and they were fun and easy to make :)

These biscotti must be one of the best I've ever made. They are incredibly delicious! Wow!

Top 3 biscotti cookies recipes from across the web

The most viewed biscotti cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Classic Biscotti Recipe - 4 Ways

Biscotti Cookies with Almonds and C...

Pumpkin Hazelnut White Chocolate Bi...

Top 3 biscotti cookies recipes from across the web

The most viewed biscotti cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Biscotti Recipe - 4 Ways

Biscotti Cookies with Almonds and C...

Pumpkin Hazelnut White Chocolate Bi...

The most viewed biscotti cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine