Classic Biscotti Recipe – 4 Ways

This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!

With Christmas coming soon, I wanted to share one of my favorite holiday cookie recipes with you, these classic biscotti cookies. I love biscotti because they are crisp on the edges and just the tiniest bit soft in the center. You can easily flavor your biscotti with your favorite flavors. The best part about crunchy biscotti cookies is that they are perfect for dunking in a mug of coffee or tea!

I have made biscotti for years, but I had never played around with recipes until recently. I decided it was time to do some research and recipe testing to create the best classic biscotti recipe. I tested batch after batch of biscotti just for you and just in time for Christmas cookie baking season!

If you like to bake homemade cookies for gifts for teachers, friends and neighbors, biscotti are a great choice. They stay fresh longer than most other types of cookies and they don’t break easily. There is nothing worse than worrying that the cookies you are giving away will be stale or broken by the time they get eaten.

This recipe is so easy and you can make lots of different flavors of biscotti so that there is something everyone will like. I made four batches in one morning and it was nice to be able to give away a plate with a variety of biscotti flavors to my family and friends.

Let’s talk about the ingredients for these homemade biscotti cookies.

Butter: I use 4 tablespoons (1/2 stick) of butter in my biscotti recipe. Adding more butter will result in a softer biscotti cookie and omitting the butter will give you a drier, crispier cookie. I found that 4 tablespoons is the perfect amount. Start with cold butter and cut it into four pieces. It will soften up as you beat it with the sugar.

Sugar: This recipe uses granulated sugar. You will want to beat the sugar and butter together until the mixture is creamy.

Eggs: You will need two large eggs for this recipe. The eggs are combined with the butter and sugar. The mixture might look a bit curdled, this is ok. When you mix in the flour everything will get incorporated.

Extracts and flavors: My basic biscotti recipe uses vanilla extract. You may also add almond extract or anise extract, which are both classic biscotti flavors. You can add some orange zest or lemon zest to the wet ingredients if you want citrus flavor in your biscotti.

Flour, baking powder and salt: I use a combination of white whole wheat flour and all purpose flour in my biscotti recipe. I like the depth of flavor that whole wheat flour adds to these cookies, and I like to sneak in extra nutrition whenever I can. You may replace the white whole wheat flour with all-purpose flour if that is all that you have on hand.

Baking powder helps the dough to rise. Adding salt to baked goods enhances the flavor.

Nuts, chocolate chips, dried fruit and other mix-ins: This is the fun part! You can get creative with your mix-ins to create your own biscotti flavor. I recommend sticking to 1 1/2 cups or less total mix-ins. Try almonds, walnuts, pecans, pistachios, chocolate chips, dried cherries or dried cranberries.

How to make biscotti cookies

Biscotti are easy to make. There are just a few simple steps, and I’ve included a few pictures of how I shape and cut the biscotti dough.

First you will beat together the butter and sugar. Next you’ll add two eggs and vanilla. If you are using other extracts, such as almond extract, mix them in now. This is also when you will want to add citrus zest such as orange or lemon zest.

In another bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet and mix until combined.

Finally, stir in any mix-ins that you want to use, such as nuts, dried fruit, or chocolate chips.

Divide the dough in half and shape each half into a log shape. If the dough sticks to your hands, using slightly wet hands can help. I start by making a ball out of each half of the dough. Then I pat the dough between my hands to shape it into a log.

Place the logs on a parchment paper lined baking sheet. Press down with your hands to flatten the logs. You want them to be about 3/4-inch thick. You can also use your hands to smooth and flatten the edges of the dough logs.

If you want, you can sprinkle the dough with turbinado sugar (coarse sugar) before baking. This will give your biscotti cookies a pretty sparkle on top.

Bake the dough logs for 20-25 minutes at 350 degrees, until they are lightly golden. The center will be slightly soft and should bounce back when you press it lightly.

Be sure to let the baked biscotti logs cool before slicing. If you slice them when they are too warm, the cookies will crumble.

Slice the logs on the diagonal, pressing a sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Slicing at a greater angle will result in longer cookies, and less of an angle will produce smaller biscotti.

Bake the biscotti a second time, for 12-16 minutes, until crisp.

How long will biscotti last? Store your biscotti in an airtight container at room temperature. They will stay fresh for 1-2 weeks this way. You can also wrap your biscotti airtight and store them in the freezer for 3 months.

How to make mini biscotti: To make small biscotti, shape the dough into three or four logs instead of two. The smaller dough logs will require less baking time, so begin checking on them after 15 minutes.

Chocolate Biscotti Recipe

To make chocolate biscotti, you will add unsweetened cocoa powder and chocolate chips to the biscotti dough. You will use 1/4 cup less flour to account for the addition of cocoa powder. I like to dip my chocolate biscotti in white or dark chocolate, and sometimes I mix in almonds or walnuts.

Almond Biscotti Recipe

Almond biscotti are one of my favorites! To make almond biscotti, add 1 teaspoon of almond extract and reduce the vanilla extract to 1/2 teaspoon. You will also mix chopped almonds into the dough.

Cranberry Orange Biscotti Recipe

To make cranberry orange biscotti, you will mix orange zest into the creamed butter and sugar. Then stir dried cranberries into the biscotti dough. Sometimes I like to add almonds or pistachios to my cranberry biscotti.

I also have a chocolate chip biscotti recipe that you might love!

4.94 from 82 ratings

Classic Biscotti Recipe - 4 Ways

Servings: 20 biscotti

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 1 hour hr 20 minutes mins

This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!

Print Recipe Leave a Review Pin Recipe

Cook ModePrevent your screen from going dark

Ingredients

Classic Biscotti

• ▢ 4 tablespoons unsalted butter, cold or slightly softened, cut into 4 pieces
• ▢ ¾ cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 1/2 teaspoons vanilla extract, use 1 teaspoon if adding almond or anise extract
• ▢ ½ teaspoon almond extract or anise extract, optional
• ▢ 1 cup all purpose flour
• ▢ 1 cup white whole wheat flour*
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ turbinado sugar, coarse sugar, optional

Chocolate Biscotti

• ▢ 4 tablespoons unsalted butter, cold or slightly softened, cut into 4 pieces
• ▢ ¾ cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 1 cup all purpose flour
• ▢ 3/4 cup white whole wheat flour*
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 cup chocolate chips
• ▢ 1/2 cup chopped almonds or walnuts, optional

Almond Biscotti

• ▢ 4 tablespoons unsalted butter, cold or slightly softened, cut into 4 pieces
• ▢ ¾ cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon almond extract
• ▢ ½ teaspoon vanilla extract
• ▢ 1 cup all purpose flour
• ▢ 1 cup white whole wheat flour*
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 cup chopped almonds
• ▢ turbinado sugar, coarse sugar, optional

Cranberry Orange Biscotti

• ▢ 4 tablespoons unsalted butter, cold or slightly softened, cut into 4 pieces
• ▢ ¾ cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ zest of 1 orange, about 1 tablespoon
• ▢ 1 cup all purpose flour
• ▢ 1 cup white whole wheat flour*
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 cup dried cranberries
• ▢ turbinado sugar, coarse sugar, optional

Instructions

 

Classic Biscotti

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Chocolate Biscotti

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs and vanilla extract. Mix until well combined.
• In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Mix in the chocolate chips and nuts, if using.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Almond Biscotti

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs, almond extract and vanilla extract. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Stir in the chopped almonds.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Cranberry Orange Biscotti

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using an electric mixer, beat the butter and sugar together until creamy.
• Add the eggs, vanilla extract and orange zest. Mix until well combined.
• In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
• Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
• Mix in the dried cranberries.
• Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
• Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
• If desired, sprinkle the logs with turbinado sugar.
• Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
• Let the logs cool on the baking sheet for 30 minutes.
• Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
• Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
• Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Notes

• You may replace the 1 cup of white whole wheat flour with 1 cup of all purpose flour.
• You may sprinkle turbinado sugar (coarse sugar) on the logs before baking for a pretty sparkle. I did this with my classic biscotti pictured above.
• You can dip your cooled biscotti in melted chocolate. Refrigerate chocolate dipped biscotti for a few minutes to help the chocolate harden.
• I have always made this recipe using cold butter and have had no problem combining it with the sugar using a stand mixer. Since some readers have expressed difficulty creaming the cold butter (this may be more of an issue if using a hand mixer), I've modified the recipe to indicate that cold or slightly softened butter may be used.

Serving: 1biscotti, Calories: 84kcal, Carbohydrates: 14g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 21mg, Sodium: 75mg, Fiber: 1g, Sugar: 6g

Nutrition information is an estimate.

Cuisine: Italian

Course: Dessert

Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.