My Biscotti recipe is the perfect treat for your coffee. Easy to throw together and amazing with morning coffee, this is a must make.
I did something drastic recently.
I altered my grandmother’s biscotti recipe. My grandmother, born in Italy, who immigrated here at age 12. I know. Everyone take some deep breaths. My family kind of flipped out like I’d started burning books or something. But I swear I have my reasons.
My grandma was an amazing cook. But the reality is that some of her recipes contain ingredients that are less expensive and sometimes aren’t as good. For example, in her original biscotti recipe she used oil. I’ve changed that to butter because it leads to a better tasting cookie. Additionally, her ratio of baking powder was so high that they almost had a metallic taste to them.
With just a few little tweaks, we have a recipe that is less out dated, more modern, and a little better. I choose to believe grandma would be proud that my baking skills have improved enough to tweak even her recipes.
How to Make Biscotti Cookies
Step 1: Combine the Dry Ingredients
Whisk together your flour, baking powder, and salt. A key to this recipe is measuring the flour correctly. Either weigh it or follow my tutorial: How to Measure Flour.
Step 2: Mix the Wet Ingredients
Cream together the butter and sugar. Then add the eggs (one at a time), vanilla, and anise. If anise, which tastes a little like licorice, isn’t a flavor you enjoy you can just add more vanilla.
Step 3: Combine the Wet and Dry Ingredients
Mix until they are just combined. Then fold in the almond slices.
Step 4: Form into Logs
Divide the dough and form into two dough logs and bake for about 30 minutes. I love these baking sheets. They bake evenly and I get good results every time.
Step 5: Slice the Biscotti
Allow to cool a little bit and then slice diagonally.
A Note About Baking
I want to add a note that most Italian biscotti recipes have you put the cookies back in the oven after slicing. But! I prefer a softer biscotti. If you would like a crispier cookie, feel free to put them back in the oven for 10 to 15 minutes after slicing.
Biscotti Variations
Part of what makes this the best biscotti recipe is the opportunity to add other flavors and ingredients. There are so many possibilities and you can use your favorite add-ins. Try these variations on my classic almond biscotti recipe.
- Add chocolate: Take out the almonds and anise and replace them with chocolate chips and more vanilla. Go the extra mile and drizzle some chocolate on top.
- Add extra almond flavor: Use almond extract instead of vanilla.
- Add citrus zest: Take out the almonds and anise and add in some lemon zest, lemon extract, and white chocolate chips. Or, take out the almonds and anise and add some orange zest and dried cranberries.
- Add dried fruit: Swap the almonds for dried fruit. Both dried cranberries and dried cherries are great mix-ins.
- Take out the almonds: Skip them completely or replace the almonds with pistachios pieces.
Storing and Freezing Biscotti Cookies
Store your homemade biscotti cookies in an airtight container on the counter for up to one week. Make sure they have cooled completely to avoid any condensation and moisture in the container.
You can also freeze this almond biscotti recipe. Once your biscottis have cooled and been sliced, put them in a freezer-safe container and store in the freezer for up to three months. Allow to thaw before eating.
What to Serve with Biscotti
If you are looking for some great things to dip your biscotti in, try these delicious coffee recipes!
- Iced Coffee
- Irish Coffee
- Affogato
- Your favorite coffee with homemade coffee creamer.
If you try this almond biscotti recipe or any of my others, please let me know what you think by leaving a comment below!
Biscotti Recipe
Ingredients
- 3 cups all purpose flour (360 grams)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar (198 grams)
- 8 tablespoons unsalted butter room temperature (113 grams)
- 3 eggs beaten
- 1/2 teaspoon anise extract
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- In a medium bowl whisk together the flour, baking powder, and salt.3 cups all purpose flour, 1 1/4 teaspoons baking powder, 1/4 teaspoon salt
- In a large separate bowl with a hand mixer or in the bowl of a stand mixer, cream together the butter and sugar until it is light and fluffy, about three minutes. Next add in the eggs one at a time. Finally add in the extracts. Scrape down the sides of the mixing bowl between each addition.1 cup granulated sugar, 3 eggs, 1/2 teaspoon anise extract, 1 teaspoon vanilla extract, 8 tablespoons unsalted butter
- Add the dry ingredients to the wet ingredients all at once. Turn your mixer on low just long enough for the mixture to begin to combine. Then turn the mixer up all the way so the flour is just combined into the wet ingredients and you see no streaks of four.
- Stir in the sliced almonds until just incorporated.1/4 cup sliced almonds
- Form the dough into two 5 by 1 inch logs – the dough will be very sticky, so spraying your hands with cooking spray can be really helpful.
- Bake for 30 to 35 minutes. Allow to cool a little bit and then slice diagonally using a serrated knife.
- Allow to cool completely before packing away, or enjoy right away with coffee. Alternatively, you can bake the biscotti a second time after slicing. Bake for about 5 minutes until the biscotti is a deep golden brown. This will help the biscotti hold up better if dunking in coffee.
Recipe Video
Ruth says
This is an amazing recipe and refreshes our mind. Sometimes I take this biscotti at morning or evening with tea or coffee.
watson says
Actually, I was searching for a recipe like this. Thank you for sharing this superb dishes for us. Would you share a recipe on how to get weight quickly by the recipes?
Francine Wiederhorn says
Hi Lisa
I would prefer to use oil instead of butter.
What amount would you recommend?
Any other changes need I be concerned about if I do use oil instead of butter?
Thank you for this recipe and I look forward to making it after I hear from you.
Francine
My grandmother made her original recipe with oil. This was her original recipe: 2 1/2 cups flour, 2 1/2 teaspoons baking powder, 3 eggs, 3/4 cups sugar, 3/4 cup oil, 1/2 teaspoon anise, 1/2 teaspoon vanilla, 1/4 cup almonds. Whisk together the dry ingredients, then whisk together the eggs, sugar, oil, anise, and vanilla. From there follow the current recipe.
Judith Schlafer says
Going to try your biscotti. Sounds good. Thank you. I love baking. I made wedding cakes for 25 years. Gave them away as gifts.
I hope you love it!
maureen Scrivano says
madde you chilli,after receiving your receipe. was awesome ,sharing it with my daughter, Much better than the okd one I have been using, Now the Biscotti,
I’m so glad you liked it! I hope you love the biscotti!
Ami Cox says
I am def going to make this; and I use so many of your other recipes; but I have to give you extreme kudos for putting the notes under each instruction step for “how much” of what is in that step you are using; it is so frustrating, if you didn’t print out the recipe and you are having to scroll back up to the ingredients list while you are using a device like, say, a phone, lol, which I frequently am. I absolutely LOVE this new format!!!!! Thank you!!!!
I’m so happy you like that! I love it personally, so I’m glad it is working out well for my readers.
Aimee Chauveron says
Can I substitute the anise?
Yes! I would just add more vanilla
Valentine says
Hi
What would be the best replacement for egg?
Hi Valentine, unfortunately I don’t have a lot of experience using egg replacements and I have never tested one with this recipe.