Classic Biscotti – Crunchy Italian Cookies
Biscotti are classic Italian cookies known for their crunchy texture, perfect for dipping in coffee or tea. These twice-baked treats are deliciously versatile, featuring a subtle sweetness and a satisfying crunch. You can customize them with almonds, hazelnuts, or even chocolate chips to suit your taste. Whether you enjoy them as a snack or dessert, biscotti are always a delightful treat that will keep fresh for days.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup whole almonds (or other nuts)
- 1/2 cup chocolate chips (optional)
- Zest of 1 lemon (optional)
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix dry ingredients. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir until well mixed.
Prepare the wet ingredients. In a separate bowl, whisk the eggs, vanilla extract, and almond extract (if using). Add the lemon zest if you want a citrusy note.
Combine wet and dry ingredients. Gradually add the egg mixture to the dry ingredients, stirring until a dough forms. The dough should be sticky but firm enough to handle. Fold in the nuts and chocolate chips, if using.
Shape the dough. Divide the dough in half and shape each half into a log about 10 inches long and 3 inches wide. Place the logs on the prepared baking sheet.
First bake. Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and let them cool for about 10 minutes.
Slice the logs. Reduce the oven temperature to 300°F (150°C). Once the logs have cooled enough to handle, use a serrated knife to slice them into 1/2-inch thick pieces.
Second bake. Lay the biscotti slices cut-side down on the baking sheet. Bake for another 10-15 minutes, flipping halfway through to ensure both sides get evenly toasted. Remove from the oven and let the biscotti cool completely.
Recipe tips
For extra crunchy biscotti, leave them in the oven a bit longer during the second bake. If you prefer a softer texture, reduce the second bake time by a few minutes. Experiment with different nuts like pistachios or hazelnuts, or add dried fruit like cranberries for a sweeter touch. Store biscotti in an airtight container at room temperature. They can last for up to two weeks and freeze well for longer storage.
Nutrition Facts (per serving)
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