Italian Biscotti Recipe

Experience the delightful crunch of authentic Italian biscotti! This recipe guides you through making these twice-baked cookies, perfect for dunking in coffee or enjoying as a delightful treat. Our simple steps and clear instructions ensure biscotti success, even for beginner bakers. These crispy cookies are incredibly versatile – customize them with your favorite nuts, spices, and dried fruits!

Prep Time 20 mins

Cook Time 0 mins

Calories 2621.2 kcal

Protein 119g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Italian Biscotti

1 cup (2 sticks) unsalted butter
1 cup granulated sugar
4 large eggs
4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Vanilla
Anise Seed
Lemons, Rind Of
Orange Rind

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How to Make Italian Biscotti

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar using an electric mixer until light and fluffy.
Beat in 4 large eggs one at a time, mixing well after each addition. The batter will be slightly thick.
In a separate bowl, whisk together 4 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in 1 cup chopped almonds (or other nuts), ½ cup dried cranberries (or other dried fruit – optional), and 1 teaspoon vanilla extract.
Divide the dough into 3 equal portions. Shape each portion into a long roll about 1 ½ inches in diameter and 12 inches long.
Place the rolls onto the prepared baking sheets, leaving some space between them.
Gently flatten the tops of the rolls slightly.
Bake for 20-25 minutes, or until the rolls are lightly golden brown.
Remove from oven and let cool on baking sheets for 10 minutes.
Reduce oven temperature to 300°F (150°C).
Using a serrated knife, cut each roll diagonally into ¾-inch thick slices.
Arrange the slices cut-side down on the baking sheets, leaving about 1 inch between each slice.
Bake for another 10-12 minutes, or until golden brown and crisp.
Let the biscotti cool completely on a wire rack before storing in an airtight container.