Biscotti is sure to impress despite it being SO EASY to put together. Make this classic Italian Biscotti Recipe and dip it in your coffee throughout the holiday season.
Biscotti turns to gold when you dip it into a piping hot mug of coffee or tea. The best part about this Italian Cookie is that it doesn’t go bad as quickly as other desserts. I like to make a large batch and leave it on the counter for when a sweet tooth comes-a-callin’.
Biscotti recipe variations are endless! There are so many fun flavor combinations to play with. In this recipe, I will show you how to make a classic biscotti that is balanced with the tart flavor of cranberries and the nutty crunch of almonds. If you have a hankering for chocolate, try my recipe for Chocolate Biscotti instead.
What Are Biscotti?
Biscotti are oblong-shaped biscuits that originated in the Italian city of Prato in the late 1800s. This cookie is steeped in history! Twice-baked and dry, they made for the perfect snack to bring along on long journeys. Traditionally, biscotti are served with an Italian dessert wine.
In America, we like our biscotti at breakfast or for dessert with coffee or tea! Dunking the biscotti in a hot beverage loosens up the hard biscuit and makes for an absolutely luscious treat. Move over milk and cookies, biscotti and coffee are coming to town!
Tips for Making the Best Biscotti
Like I said before, biscotti is easier to make than it appears (my favorite kind of dessert). Below I will share all my tips and tricks to making bakery-level biscotti in your own home kitchen.
Let Biscotti Log Cool
The key to getting biscotti to a biscuit-like texture is the twice-baked process. First, you will bake the biscotti log in the oven for 35 minutes at 300F until golden brown. Once you remove the biscotti log from the oven, it is imperative that you let it cool for 30 minutes before you cut it into long pieces. If you don’t, the biscotti will break and crumble and lose their signature shape.
Once cooled, you will cut the biscotti log into diagonal pieces that are about ¾ inch thick. You will then return the pieces to the oven at 275F to bake on their sides for 8-10 minutes. This will ensure that your biscotti keep their shape and are firm enough to be dippable!
To get that coveted biscotti shape, you are going to want to use a sharp, serrated knife. Use a gentle sawing motion (versus a pressing motion) to carefully cut the log into biscotti pieces.
Make Mini Biscotti
Want a fun addition to your holiday gift trays this year? Form two thinner logs, this way when you cut your biscotti pieces they will be much shorter. Arrange them next to your snowman sugar cookies and fudge.
Make Extra Crunchy Biscotti
I am a huge fan of extra crunchy biscotti! If you are too, increase the amount of time of the second-bake. But, be careful not to burn the biscotti! Extra-crunchy biscotti will only require a few more minutes of baking. I recommend turning on your oven light and keeping a close eye.
Allow your biscotti to completely cool. Then, store them in an airtight container for up to a month! Keep in mind that biscotti will get harder as time goes by. This doesn’t mean they are inedible.
Dip Biscotti Into Chocolate
Another Ameican variation to this treat is dipping finished biscotti in chocolate! This is ultra-decadent and it produces a visually stunning result. Here’s how to do it:
- Allow your biscotti to completely cool.
- Melt 8 oz of baking chocolate in the microwave in increments of 15 seconds. Make sure to stir the chocolate vigorously with a spoon after each increment. This will prevent the chocolate from clumping up. You will want an ultra-smooth texture before you get to dipping.
- Now that you have silky smooth, melty chocolate, dip one side of the biscotti into it. I recommend doing this over the sink since it can get a tad messy. Return the biscotti to a baking sheet to allow the chocolate to set at room temperature for about 45 minutes.
Share Some Love ❤️
- Preheat the oven to 300F.
- In a large bowl, mix oil together with sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs.
- Combine flour, salt, and baking powder; gradually stir into egg mixture.
- Mix in cranberry and almonds by spatula.
- Form a log, on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet your hands with cool water to handle the dough more easily.
- Bake for 35 minutes in the preheated oven, or until the log is light brown. Remove from oven, and set aside to cool for 30 minutes, make sure they are cool enough to be cut, otherwise they will break in pieces. Reduce oven heat to 275F.
- Cut log diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
- Serve with coffee and tea.