There’s something undeniably satisfying about biting into a perfectly crisp, golden biscotti that’s both sturdy and delicate. These twice-baked Italian treats are infused with rich, buttery flavors and a hint of sweetness, making them ideal for pairing with coffee or tea. With just 15 minutes of prep and a little patience during the 50-minute bake, you’ll create a batch of 24 slices that are as versatile as they are delicious.
Each slice offers a delightful crunch, followed by a melt-in-your-mouth texture that’s hard to resist. Packed with 4g of protein and a touch of fiber, these biscotti are a guilt-free indulgence. Whether you’re gifting them or savoring them yourself, their warm, comforting aroma and golden hue will make every moment worth it.
Ingredients for Perfect Biscotti
- 10 tablespoons (141 g) unsalted butter, softened
- 1 ⅓ cups (265 g) sugar
- 3 large eggs
- 2 teaspoons vanilla extract (or anise extract for a traditional flavor)
- 3 ¼ cups (406 g) all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup (66 g) slivered almonds
- ⅔ cup (113 g) mini chocolate chips
- ½ cup (170 g) dark chocolate melting wafers or chocolate chips (optional, for dipping)
Step-by-Step Instructions for Crispy Biscotti
- Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside.
- In a stand mixer or with an electric hand mixer, beat butter and sugar until creamy and well-combined.
- Add eggs, one at a time, stirring well after each addition. Then, mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, stirring until fully combined.
- Fold in slivered almonds and mini chocolate chips.
- Using lightly floured hands, divide dough into two equal pieces. Shape each into a log about 10-12″ long and 2-3″ wide. Place them on the prepared baking sheet, spacing at least 4″ apart (use a second sheet if needed).
- Bake for 30 minutes at 350°F (175°C), or until golden brown. Remove from oven and let cool completely.
- Once cooled, slice the logs diagonally into 1 ½” thick pieces using a bread knife.
- Place slices cut-side down on the parchment-lined sheet and bake for 10 minutes at 350°F (175°C). Flip each biscotti and bake for another 10 minutes, or until lightly golden brown.
- Let biscotti cool completely. If desired, melt chocolate in 20-second increments and drizzle over biscotti. Allow chocolate to harden before serving.
Creative Toppings and Dipping Ideas
Take your biscotti to the next level by experimenting with toppings and dips! Instead of just drizzling chocolate, try dipping one end of the biscotti into melted white chocolate or caramel for a sweet contrast. For a nutty twist, sprinkle crushed pistachios or hazelnuts over the chocolate before it hardens. If you’re feeling adventurous, a light dusting of sea salt or a sprinkle of cinnamon sugar can add a unique flavor boost.
Perfect Pairings for Serving
Biscotti are a classic companion to coffee or tea, but they also pair wonderfully with other beverages. Serve them alongside a glass of dessert wine, like Vin Santo, for an Italian-inspired treat. For a cozy afternoon snack, try dunking them in hot cocoa or a spiced chai latte. They’re also a great addition to a dessert platter with fresh fruit and cheese for a balanced sweet-and-savory spread.
Storage Tips for Long-Lasting Crunch
To keep your biscotti fresh and crunchy, store them in an airtight container at room temperature for up to 2 weeks. If you’ve added chocolate drizzle, place parchment paper between layers to prevent sticking. For longer storage, freeze them in a sealed bag for up to 3 months—just thaw at room temperature before serving. Avoid refrigerating, as it can soften their signature crisp texture.
Easy Recipe Variations to Try
Customize your biscotti with simple ingredient swaps! Swap the almonds for pecans or walnuts, or use dried cranberries or orange zest instead of chocolate chips for a fruity twist. If you’re a fan of bold flavors, replace the vanilla extract with almond or anise extract. For a festive touch, add a pinch of nutmeg or ginger to the dough during the holiday season.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare the dough the night before and refrigerate it overnight. When ready to bake, let it sit at room temperature for 10 minutes before shaping into logs. If you’re short on time, skip the chocolate drizzle or use pre-melted chocolate wafers for quicker dipping. For even baking, use two baking sheets to avoid overcrowding and ensure consistent results.
Biscotti
Ingredients
- 10 tablespoons unsalted butter softened
- 1 ⅓ cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract see note if you would like to use anise extract
- 3 ¼ cups all-purpose flour
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup slivered almonds
- ⅔ cup mini chocolate chips
- ½ cup dark chocolate melting wafers or chocolate chips for dipping biscotti optional
Instructions
- Preheat oven to 350F (175C). Line a cookie sheet with parchment paper and set aside.
- Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined.
- Add eggs, one at a time, stirring well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture into butter mixture, stirring until completely combined.
- Stir in mini chocolate chips and almonds.
- Using lightly floured hands, divide dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 10-12″ long by 2-3″ wide, and be sure to space them at least 4″ apart as biscotti will spread (you may use separate cookie sheets to bake, if needed).
- Bake 30 minutes on 350F (175C), or until golden brown.
- Remove from oven and allow biscotti to cool completely. (Note that you will need to return the biscotti to the oven after it has cooled and you have sliced it, so you may wish to leave your oven on while the biscotti cools or set yourself a reminder to turn it back on).
- Once cooled, slice loaves diagonally into slices about 1 ½” thick (I recommend using a bread knife for this). Place biscotti cut-side down on parchment paper lined cookie sheet.
- Return to 350F (175C) oven and bake for 10 minutes. Flip each biscotti over gently, and then bake another 10 minutes on 350F (175C). Biscotti should be lightly golden brown when finished baking.
- Allow to cool completely.
- If desired, melt chocolate in 20 second increments (stirring in between) until melted and use a spoon to drizzle over cooled biscotti. Allow chocolate to harden before serving (this will take much longer with chocolate chips than with melting wafers).