Recipes › Dessert › Italian Biscotti Recipe

Italian Biscotti Recipe

Recipe by Pedro M. A. Neves

Italian biscotti are twice-baked almond and anise biscuits with a distinctive hard, crunchy texture perfect for dunking in coffee or dessert wine. These traditional Tuscan treats have been enjoyed for centuries and remain a beloved accompaniment to morning espresso or evening dessert throughout Italy. Homemade biscotti offer superior flavor and freshness compared to store-bought versions.

Ingredients

• 200g (1⅔ cups) all-purpose flour
• 150g (1 cup) whole almonds, roughly chopped
• 100g (½ cup) granulated sugar
• 2 large eggs
• 50g (3½ tablespoons) unsalted butter, melted
• 2 teaspoons baking powder
• 1 teaspoon anise seeds
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• Zest of 1 lemon

Instructions

1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking powder, salt, and anise seeds.

2. In a large bowl, beat eggs with sugar until pale and thick, approximately 2-3 minutes. Stir in melted butter and vanilla extract until combined.

3. Add the flour mixture to the wet ingredients and fold gently until just combined. Fold in chopped almonds and lemon zest until evenly distributed.

4. Divide dough in half. On the prepared baking sheet, shape each portion into a 30cm (12 inch) long log approximately 5cm (2 inches) wide and 2cm (¾ inch) thick. Space logs 5cm (2 inches) apart.

5. Bake for 25-28 minutes until golden brown and a skewer inserted in the center comes out clean. Remove from oven and cool for 10 minutes.

6. Using a serrated knife, cut each log diagonally into 1.5cm (⅝ inch) thick slices. Lay slices cut-side down on the baking sheet.

7. Return biscotti to oven at 160°C (320°F) for 12-15 minutes until the cut sides are lightly golden. Flip each piece and bake for another 10-12 minutes until both sides are dry and crisp.

8. Transfer to a wire rack and cool completely, approximately 30 minutes. Biscotti will continue to harden as they cool.

Substitutions

• Replace almonds with hazelnuts or pistachios for variation
• Substitute anise seeds with 1 teaspoon of fennel seeds or ½ teaspoon of ground ginger
• Use ghee or coconut oil instead of butter for a different flavor profile
• Replace eggs with 2 tablespoons of aquafaba (chickpea liquid) mixed with 1 tablespoon of cornstarch for vegan biscotti

Tips

• The first bake shapes and sets the biscotti; the second bake removes moisture for the signature crunch. Do not skip either step.
• Cool the first baked logs slightly before slicing; they should be warm enough to cut cleanly but not hot enough to crumble.
• Store cooled biscotti in an airtight container for up to 3 weeks. They absorb moisture slowly, so proper sealing extends freshness.
• For thicker, more substantial biscotti, increase log height to 2.5cm (1 inch) and adjust second baking time to 18-20 minutes total.

Biscotti originated in medieval Italy, with Tuscany being the most famous region for production. The name derives from the Latin 'bis' (twice) and 'coctus' (cooked), reflecting the traditional double-baking technique. These cookies were historically made by bakers and sailors because their extreme hardness allowed them to withstand long storage periods without spoiling.

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