Classic Biscotti – Crisp and delicious twice-baked biscotti that’s perfect for dunking in a cup of coffee! Step-by-step pictures make this the perfect recipe for beginners!
My first experience with biscotti was getting the big container of cranberry white chocolate biscotti from Trader Joe’s and falling in love. Whether I was getting it plain in the car back from the store or dunking it in a vanilla latte, it was always such a fun treat to enjoy. As I have expanding in what I bake over the past few years, I ventured into the world of biscotti and fell in love. These simple twice-baked cookies are so fun to experiment with by making different flavors and dipping them in different things (like chocolate), that it seems like there are endless possibilities.
For this recipe, I decided to keep it simple and just make classic vanilla biscotti dipped in chocolate. You don’t have to dip them in chocolate if you don’t want but trust me, you will want to. It’s so good! You can always use white chocolate or dark chocolate instead but something about the milk chocolate combined with biscotti was wonderful. I sprinkled some almond slices and flaky sea salt on top to add even more texture and flavor so feel free to try that too.
Common Questions about Making Biscotti
What is biscotti?
Biscotti are Italian almond biscuits (also known as cantucci) that are twice baked and then it can be dipped in melted chocolate.
Why are biscotti hard?
Biscotti is hard because is first baked first as a loaf before being sliced and baked again. This leads to the dry and crisp texture.
Do I have to dip biscotti in chocolate?
Nope! You can just not dip it in anything or you could use white chocolate, dark chocolate, etc.
Can I add mix-ins into biscotti?
Of course! Add 1-1 1/2 cups of your favorite mix-ins. I suggest sticking to dried fruits, nuts, and spices because they won’t really add any extra liquids to the biscotti like fresh fruit would. Some easy ideas are –
- Dried cranberries
- Mini chocolate chips
- Orange zest
What other types of biscotti can I make?
There are so many incredible varieties of biscotti! Some of my favorites include –
- Lemon Biscotti
- Chocolate Espresso Biscotti
- Snickerdoodle Biscotti
- Cranberry Pistachio Biscotti
How should I store biscotti?
Please put the biscotti in an airtight container stored at room temperature. They will last about 2 weeks.
What can I serve with biscotti?
So everyone knows that biscotti are served best with coffee so that you can dunk it in! I like to serve it with these drinks –
Looking for more dessert ideas? Check these out!
- 4 tablespoons butter (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 cup chocolate chips (optional)
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
- Cream together the softened butter and granulated sugar in the bowl of a stand mixer using the paddle attachment.
- Next, add the eggs and vanilla. Mix until well combined - making sure to scrape down the sides of the bowl as necessary.
- Next, add the flour, almond flour, and baking powder. Mix until just combined.
- Divide the batter in half and place each half on a parchment lined baking sheet. Wet your hands and pat the dough into a loaf about 10" long, 2.5" wide, and 1/2" thick.
- Bake the biscotti for 18-20 minutes or until the edges become golden brown.
- Allow the biscotti to cool and then slice them 1/2" thick (I like to slice them on an angle but that's up to you).
- Place the biscotti cut side up on the baking sheet and bake for another 15-17 minutes, or until the biscotti are dried and crisp.
- If you are dipping in chocolate (optional) - Add the chocolate chips to a small microwave safe bowl and microwave until melted - about 2 minutes, stirring every 30 seconds. Dip or drizzle the chocolate over the biscotti and place them back on the baking sheet.
- Transfer the biscotti to the fridge and allow the chocolate to set - about 30 minutes.
- Once the chocolate has hardened, transfer the biscotti to an airtight container. Store at room temperature for up to two weeks.
* I used milk chocolate, but use whatever you have on hand!
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