Guys, don’t judge me, but I went for years thinking that Biscotti was for old ladies only. Maybe even just the Italian ones. I mean who is eating this cardboard? People whose tastebuds have all died off, obviously. But ohhhh was I wrong. Fresh, home baked biscotti is a delight to the soul. A crispity, crunchy, snappy cookie recipe with almond flavor and chocolate chips. PERFECT for dunking in hot chocolate, milk, or coffee. My life may never be the same!
Table of Contents
- Biscotti: world’s driest most boring cookie??
- What is biscotti?
- Important rules for the best Biscotti:
- Interview with a 13-year-old about Biscotti
- Biscotti recipe ingredients
- How to make biscotti cookies
- How to store leftover biscotti
- Can you freeze biscotti cookies?
- Biscotti frequently asked questions
- Biscotti variations
- More cookies for dipping in your milk
- Biscotti Recipe For Biscotti Haters Recipe
On Saturday I threw an “Art party” for Valentine, who turned 8 over the weekend. Because having 14 little girls running around the house with acrylic paint sounds like my idea of FUN. 🤩 😳
I bought drop cloths in bulk in preparation. The box arrived in the mail and Eric opened it. He was like, really, THIRTY drop cloths?? I was like, I’m sorry, is there a version of this party where you want to run out of plastic to cover up our Actual Furniture, that will be Actually Ruined if all hell breaks loose?? I was about ready to drop-cloth Edison’s entire body, just to keep him from diving right in to the paint, swimming pool style.
We made it through the party just fine, not a drop of paint on the couch or rug. Amazing, right?! Then, just as we were riding off into the sunset, someone was cleaning up and accidentally dropped a glass bowl full of Doritos. It made the most explosive sound and shattered E-V-E-R-Y-W-H-E-R-E, like I’m talking 100 million tiny pieces of glass ALL over my kitchen. The kitchen that was, of course, still strewn with drying paint projects and party appetizers…and now sprinkled with sparkly diamond death shards.
It was one of those moments that was so shocking all I could do was laugh and laugh, standing immobile, with razor bits of glass in my hair.
Mother: 0. Children: 1. I know this wasn’t even their doing, but somehow it still feels like a win for them. I swear I could hear them laughing about the dominance of entropy in the other room.
Well, things are back to normal in my kitchen, no more glass, and we have important things to discuss. Important things like BISCOTTI.
Biscotti: world’s driest most boring cookie??
I had never made biscotti in my life (BECAUSE WHY WOULD YOU), before my best friend Sarah told me that she makes a huge batch every year and keeps it on hand in the freezer for her husband to snack on throughout the Christmas season.
Excuse me? Biscotti?? Biscotti is what says “Christmas” to you? When you could be having Gingersnaps or Linzer Cookies or Chocolate Crinkles? What a waste!
BUT. Sarah’s no fool my friends. She’s the mastermind behind these Chicken Fajitas and this Green Goddess Salad. She knows what’s up. If she thinks biscotti is worth a quadruple batch of every year, I needed to try it out.
What is biscotti?
In Italy, biscotti means cookie (any cookie at all). In America, biscotti means “those rock-hard crunchy cookie-sticks in a glass jar on the counter at the coffee shop.” Waaait, come back! Y’all know that’s not what I’m about. I’ve developed a much more tender, buttery version of Biscotti, that delivers in the snappy crisp category, but still has flavor…and lots of chocolate chips.
They’re still delightfully crisp and just the right shape for dipping into your coffee, hot chocolate, or milk! If I haven’t convinced you yet, just remember that saying you hate biscotti when you’ve only tried the coffeeshop version is like saying you hate spaghetti when you’ve only tried Spaghettios. The Italians know what they’re doing when it comes to food guys, we know this!!
Sarah gave me her recipe, which she found years ago from America’s test kitchen. I tried it and knew I could do better. It wasn’t bad, just not super flavorful. Here’s what I changed:
Important rules for the best Biscotti:
If you don’t find a quality recipe, your biscotti is going to taste like those tough ones they sell at Costco (which also have anise in them, gag.) Here’s what makes this recipe exceptional:
- We’re using brown sugar, which brings moisture and flavor.
- We’re adding in an extra egg yolk, making the biscotti more moist and tender, while staying characteristically “snappy”
- Slice the biscotti as thin as you can without them crumbling into tiny pieces. 1/2 inch is ideal. This gives us biscotti that snaps satisfyingly, rather than the big-n-thicc biscotti baseball bats that you have to unhinge your jaw for.
- For heaven’s sake, if you’re a newbie, go easy on yourself: add the chocolate chips. They bring phenomenal flavor and texture. If you are a grown up, add toasted nuts, or dried fruit! Someday I will be as cool and mature as you!
Interview with a 13-year-old about Biscotti
I interviewed my daughter Charlotte to see what she thought about this new “biscotti” that she hadn’t tried before. (Have your tweens tried biscotti?? Sometimes I feel like my kids live under a rock, and then I remember it’s my responsibility to be exposing them to the world. 🤪)
What did you think Biscotti was going to be like at first?
“I had never heard of it. But when I saw it, I was like wow, what is this new thing. I thought it looked like bread that had raisins, but it was actually chocolate chips, which is way better of course.” [amen, Charlotte]
When you took your first bite:
“I took a bite and it was good. Then I dipped it in hot chocolate, and it was AMAZING. It’s very crispy. It’s especially good when it first comes out of the oven, because it’s super snappy crispy but the chocolate is still warm and melty.”
So, there you go. Biscotti and chocolate: a winning combination indeed.
Biscotti recipe ingredients
For being a “fancy” cookie you usually only see at coffee shops, biscotti come together pretty quickly (no chilling), and most of the ingredients are pantry items you probably already have at home. Glance through the list to see what you need, but be sure to double check the recipe card for full ingredient measurements and instructions!
- flour
- baking powder
- kosher salt
- sugar
- salted butter
- eggs
- vanilla extract
- almond extract
- chocolate chips
How to make biscotti cookies
Let’s get started! Beat up that butter until it’s smooth and creamy. Start out with butter that is slightly softened, but not too much. We are not chilling this dough, so you don’t want the butter overly soft, or your dough will be too soft.
Add in the white and brown sugar. (Brown sugar is less traditional but adds more moisture, making these Biscotti more tender than usual. You already knew you were team brown sugar…now you know why)
Add in 2 eggs plus an extra egg yolk. This extra yolk makes all the difference! It adds more moisture and makes our biscotti richer. Don’t forget the almond AND vanilla extract!
Next add in the flour, baking powder, and kosher salt.
Beat together until almost mixed, then add in those chocolate chips. You can use whatever mix-ins you want, but we are biscotti newbies over here. Be gentle with us, mmkay? Chocolate chips are incredibly accessible!!
Use your spatula to kind of split the dough in half in the bowl. I sprinkled it with flour when I was shooting this, but I honestly don’t feel you need it, because I just use the spatula to get it out of the bowl, instead of my hands. The dough is VERY sticky. If you add enough flour to make it easy to handle with your hands, it’s going to dry out the dough more than we want.
Use the spatula to scrape the dough into two mounds on each side of a half baking sheet, like above. Then get your fingers wet, or rub some butter on your hands. (again, don’t use the flour. It’s not THAT big of a deal, either way will work, just telling you my preference.)
Use your hands to shape the dough into 2 inch by 12 inch logs. You want them nice and flat on top, not rounded.
Then, bake the first time. There are THREE bakes for biscotti. Embrace it, embrace it! You want this first bake to be about 26-29 minutes, depending on your oven. You can see how browned they are on the edges. There should be cracks running all up and down the top of the loaf.
Then, let them chill out on the pan for about 10 minutes.
After 10 minutes, use a sharp serrated knife to cut them into 1/2 inch slices, cut on a bias if you like. Sometimes biscotti is cut a lot thicker than 1/2 inch, but I honestly think this ruins it. I don’t want to gnaw on the end of a huge cookie stick that I can’t get my teeth through. I want a biscotti that is thin enough for my teeth to easily snap and shatter it into submission. So: thin slices. As thin as you can go without the cookie crumbling into pieces.
Oh, and move it to a cutting board if you are not incredibly lazy like I am. 🙈
Lay out the biscotti on a pan (no liner this time) and bake for about 9 minutes. Then flip and bake again. Voila! That’s it! Allow to cool completely if you’re interested in a satisfying snap and a dip in milk. But, also, hot off the cooling rack is melty yet simultaneously crispy—it’s amazing.
And finally, dip in chocolate, if you know what’s good for you!!
How to store leftover biscotti
You can store leftover biscotti in an airtight container on the counter for a surprisingly long time! Technically they won’t spoil for at least a week or two, maybe longer. This is because they don’t have as much moisture as other cookies – they’re basically dehydrated in that second bake. That being said, they are still best fresh, and if you plan to eat the remaining cookies in more than 3-4 days from bake day, I recommend freezing them (instructions below).
Since biscotti don’t spoil quickly, they’re perfect for packing into a priority mail box and shipping to your friends and family for the holidays. If you do want to send them, I recommend nestling them carefully into a ziplock bag, closing it most of the way, and sucking out the air with a straw. Then wrap them in 2-3 layers of bubble wrap, put them into your shipping box (add more items or packing paper above or below as needed so they’re not rattling around!), and tape it tightly closed.
Can you freeze biscotti cookies?
Yes, it’s a great make ahead recipe for that very reason! In fact, my BFF Sarah immediately freezes her biscotti right away every year for her biscotti-obsessed husband to snack on throughout the holidays (you know, sharpied with “DAD’S BISCOTTI DO NOT EAT” so her kids don’t go to town on it). Biscotti will last 2-4 months in the freezer and is an amazing cookie to pull out when someone unexpectedly drops by and you want to offer them something sweet. You can just put it in a ziplock freezer bag, or you can store it in an airtight container if you’re worried about other freezer items smashing it. To eat, leave the bag or container on the counter for a couple hours to come to room temperature. They defrost quickly and maintain great texture and flavor.
Biscotti frequently asked questions
Biscotti is a bit like a twice-baked potato. You bake it in logs, pull it out, slice it into the classic biscotti shape, and then bake it again for that classic crunch. (Real quote from my SIL Britta: “I’ve never really been into twice baked potatoes. I mean why would I want to have to do something twice. Maybe if it was twice-microwaved potatoes I could get behind that.” I die every time I remember this 😂)
The secret to really great biscotti is just making it yourself so it’s not super hard and dry like it usually is at the coffeeshop. And adding the ratios I’ve included in this recipe: extra egg yolk, plenty of extract. You’ll also get much better flavor without all the preservatives they add at the store.
Generally I would say yes, but really it depends on what you mean by healthy! Biscotti does have less sugar and butter than, say, a chocolate chip cookie, but they’re still definitely a treat. They’re made with white flour, so I wouldn’t eat the whole batch in one go, but they’re perfectly fine to enjoy with your hot chocolate (I mean, you’re drinking hot chocolate anyway!)
Biscotti have always been grain-based, but you can go as far back as the Roman Empire to find out about “traditional biscotti.” They were originally long-lasting snacks for ancient soldiers to take on the road, rather than a crunchy sweet cookie enjoyed with a hot drink. Traditional biscotti are often made with almonds, but today’s recipe just includes different ratios of many of the same ingredients you’d use to make chocolate chip cookies: flour, sugar, butter, salt, baking powder, eggs, and vanilla extract.
In Italy, “biscotti” just means cookie. What we’re making today is inspired by the Italian cantucci cookie, a VERY crunchy, dry, not-so-sweet almond cookie shaped just like biscotti. American biscotti tends to be softer and come in a wide variety of flavors, like the chocolate chip version we’re making today. Perhaps the biggest difference is that Italian biscotti absolutely have to be dipped to be soft enough to enjoy, and tender American biscotti can be eaten without dipping.
Can you? Sure. Should you? Only if you like the crunch on its own with no sweet relief from a cold glass of milk (or a hot cup of coffee, tea, or cocoa). Like Oreos, biscotti are better when you dip them. And like Oreos, there are no secret police to judge your private cookie dipping preferences.
Biscotti variations
So many flavors!!
- Add chopped nuts (pistachios, almonds, pecans, walnuts, hazelnuts) for chocolate chips. Toast them first!
- Add dried fruit, like craisins, dried cherries, or dried pineapple
- Instead of chocolate chips, use white chocolate, peanut butter, or cinnamon chips
- Add citrus zest. Orange zest would be great with chocolate chips!
- Switch out extracts and try coconut, rum, or anise extract
More cookies for dipping in your milk
- Crispy Swedish Cardamom Cookies >> a special recipe from Eric’s Grandma Prudy
- Thin and Crispy Sugar Cookies >> I thought I didn’t like crispy cookies but I WAS WRONG
- The Best Snickerdoodle Recipe >> such a classic!! milk is not optional
- Spritz >> grab your cookie press, it’s time to make (and eat) a million of these
- Mexican Hot Chocolate Cookies >> richly chocolately with a cinnamon kick
- Swedish Sour Cream Twists >> chill, roll in sugar, twist. These are so fun!
- Traditional Italian Breakfast Cookies from An Italian in My Kitchen
- Coffee Cake Cookies from Kroll’s Korner
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Biscotti Recipe For Biscotti Haters
Ingredients
- 6 tablespoons salted butter slightly softened
- 1 cup white sugar
- 1/4 cup brown sugar packed
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 and 1/4 cups all purpose flour spooned and leveled
- 1 and 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 and 1/4 cups semi sweet chocolate chips
For dipping:
- 1 cup semi sweet chocolate chips
- 1 teaspoon oil
Instructions
- Preheat the oven to 350 degrees F. Line a 11×17 inch (half baking sheet) pan with parchment paper or a silpat baking mat. Have a second baking sheet on hand (no lining needed on the second pan.)
- Make the dough: In a large bowl or stand mixer, add 6 tablespoons slightly softened butter. Beat until smooth, scraping down the sides. Make sure there are no chunks.
- Add 1 cup granulated sugar and 1/4 cup packed brown sugar. Beat for 2-3 minutes, scraping down the sides and bottom at least once. The mixture should be light and fluffy.
- Add 2 eggs and 1 large egg yolk. Add 1 teaspoon vanilla and 1 teaspoon almond extract. Beat well, scraping the sides and bottom. Keep going until the mixture is completely combined.
- Use the spoon and level method to add 2 and 1/4 cups flour; don't stir yet. Use a spoon to add flour to each cup, then level it off. (You don't want it packed in.)
- Add 1 and 1/4 teaspoon baking powder and 3/4 teaspoon kosher salt. Use your teaspoon to mix the baking powder and salt into the flour a bit.
- Use the beaters to mix the dry ingredients into the butter mixture, until it is almost combined but not quite. Scrape the bottom of the bowl.
- Add 1 and 1/4 cups of chocolate chips and mix just until blended, then stop right away. You don't want to over mix, or the biscotti will turn out tough. All the flour should be incorporated.
- Transfer the dough to a pan. Split your dough in half with your spatula, and scrape onto the lined baking sheet you have already prepared. The dough is really sticky! Scrape the other half of the dough into another mound on the other side of the pan.
- Shape into loaves. Get your finger tips wet, or rub them with a little oil. Use your hands to shape each mound of dough into a long skinny loaf, about 2 inches across and 12 inches long. Make sure there is at least 3-4 inches in between the two loaves, as they will spread a lot while baking. The loaves should be flat on top, not round. See photos!
- Bake the loaves at 350 for 28-30 minutes. The edges will be quite golden brown and cracks will be running down the loaves. Leave it in a couple minutes if it doesn't look golden.
- Lower the oven temperature to 325.
- Let the loaves cool on the pan for 10 minutes.
- Transfer to a cutting board. I am super lazy, so I usually skip this and cut my loaves right on the baking sheet. But if you want more elbow room, use a sturdy spatula and your other hand to transfer the loaves to a large cutting board.
- Cut the loaves into biscotti. Use a bread knife or sharp serrated knife to slice the loaves on a slight diagonal into slices about 1/2 inch thick, or slightly larger. A full 3/4 inch was a little TOO thick for me. I prefer thin biscotti that is easier to snap through. You do you bro.
- Lay out each cut biscotti on its side, with at least 1 inch of space around each biscotti. I don't like to use parchment paper or a silpat for the second bake; the biscotti should be touching the metal.So remove whatever lining you used, and fill up the first pan with cut biscotti. Then add biscotti to the second (unlined) pan, so they all have plenty of room to crisp up in the oven.
- Bake the cut biscotti. Did you remember to lower the temperature to 325? I gotchu.Bake the two pans of biscotti at the same time, one pan on a top rack, and the other pan on the bottom rack. Bake for 9 minutes. The biscotti should be getting crisp on top. (If you cut your biscotti on the thick side, you might need 10-11 minutes.)Remove the pans from the oven and shut the oven door.
- Flip each biscotti. Use tongs, or burn your fingers a little, as you prefer.
- Bake the flipped biscotti. Switch the pans so that the one that was on the top rack last time is on the bottom rack this time. Bake for another 7-9 minutes, until the biscotti are as browned as you like them. The centers of each biscotti should have a VERY slight give when you push in on them, but should overall be pretty firm and golden.
- Cool. Let the biscotti cool completely. Aw heck, who am I kidding. Shove one down your gullet RIGHT AWAY.
- Dip. If you would like to dip your biscotti in chocolate, melt 1 cup chocolate chips and 1 teaspoon oil or shortening in a shallow bowl in the microwave. Heat in 30 second increments until mostly melted, then stir in the lumps until it is smooth. Dip the cooled biscotti into the chocolate. Let cool on sheets of parchment or wax paper (I like to stick mine in the fridge or freezer to speed up the chilling process.)
- Serve the biscotti with milk, coffee, or hot chocolate. Biscotti was made for dipping!
- Storage: Keep covered on the counter or pop into a ziplock or airtight container and freeze. These make great gifts for teachers, neighbors, and friends!
