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These DIY Traditional Biscotti come together easily, creating perfectly crunchy, double-baked Italian treats that go wonderfully with your morning coffee or afternoon tea. Whipped up with basic kitchen staples and easily tweaked with whatever mix-ins you fancy—think nuts, chocolate bits, or chewy dried fruits—these classic cookies bring authentic Italian vibes straight to your home.
What Makes This Recipe Special
These biscotti hit that sweet spot of being satisfyingly crunchy without threatening your dental work. You can switch things up however you want by playing with different flavors and add-ins. Whether you leave them plain, toss in some nuts, or give them a chocolate bath, these double-baked goodies make fantastic gifts, coffee companions, or midday snacks.
What You'll Need for Biscotti
- Main Cookie Mixture:
- 1/2 cup (115g) softened unsalted butter
- 3/4 cup (150g) white sugar
- 2 large eggs at room temp
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Mix-in Options (pick any combo up to 1 1/2 cups):
- 3/4 cup almonds, slivered
- 3/4 cup chocolate chips
- Dried cranberries
- Pistachios
- For the Optional Chocolate Finish:
- 1 cup chocolate melting wafers
- Extra chopped nuts to sprinkle
Easy Making Process
- Mix Your Batter
- Heat oven to 350°F (175°C). Cream your butter and sugar till light and fluffy. Drop in eggs one by one, then add vanilla. In another bowl, mix your dry stuff, then slowly blend it into your wet mix. Gently fold in whatever extras you picked.
- Form and First Bake
- Split the dough down the middle. Form each chunk into a 10-12 inch log on your parchment-covered baking sheet. Pop in the oven for 30 minutes until they're just turning golden. Let them cool all the way.
- Cut and Second Bake
- Grab a bread knife and slice your logs at an angle, making 1/2-inch pieces. Lay them cut-side down on your baking sheet. Bake another 10 minutes on each side until they're nice and crisp.
- Final Touches
- After they've cooled down, you can dunk the ends in melted chocolate or drizzle some on top. Wait for the chocolate to harden before you pack them away.
Insider Tricks
Don't forget to let your eggs warm up first for smoother mixing. A serrated knife works best for clean cuts. Watch the second bake time carefully so they don't get too hard. Make sure everything cools completely between steps. If you're using chocolate, melt it properly for that nice shine. And definitely let those logs cool all the way before slicing to avoid crumbles.
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Ways to Enjoy
Dunk them in your coffee, espresso, or tea the way Italians do. Wrap them up in pretty bags for homemade gifts. Add them to your holiday cookie plates. Try them with a sweet dessert wine when you want to feel fancy. They're also great on your breakfast or brunch table.
Keeping Them Fresh
Keep them in a sealed container at room temp and they'll stay good for about 2 weeks. You can freeze the finished cookies for up to 3 months. The raw dough can be frozen too—just thaw it overnight before baking. If you've added chocolate, put some parchment paper between layers so they don't stick together.
Frequently Asked Questions
- → What makes biscotti crispy?
- Baking them two times creates that signature crunch and keeps them dry. This also makes them great for dipping and longer lasting.
- → Can I switch out the mix-ins?
- Totally! Replace almonds or chocolate chips with your favorite ingredients or skip them altogether.
- → How long can you store these?
- If you keep them in a sealed container at room temperature, they'll last for two weeks or more. They can even stay fresh in the freezer for months.
- → How do I get neat slices?
- Wait until the loaf cools after the first bake. Then cut at an angle with a bread knife into about 1½-inch slices.
- → Can I make this with anise flavor?
- Yes, just add 1-2 teaspoons of anise extract or 2 teaspoons of anise seeds along with the vanilla for that classic Italian twist.