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. 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
Here is a brief overview of how simply this easy biscotti recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Preheat your oven. Then line your baking sheet with parchment paper.
- Combine the dry ingredients. Whisk together your flour, baking powder, and salt.
- Mix the wet ingredients. Cream together the butter and sugar. Then add the eggs, vanilla, and anise.
- Combine the wet and dry ingredients. Mix until they are just combined. Then fold in the almond slices.
- Bake the biscotti. Form into two logs and bake for about 30 minutes. 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.
Part of what makes this the best biscotti recipe is the opportunity to add other flavors and ingredients. There are so many possibilities when it comes to what you can add! 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: 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.
- Take out the almonds: Skip them completely or replace the almonds with pistachios pieces.
Biscotti Recipe Tips and Tricks
- Measure your flour correctly. This is so important for any baking recipe. First, whisk the flour in the container it’s stored in. Then use a spoon to scoop the flour into a dry measuring cup and use the flat edge of a spatula to smooth off the excess.
- Have your eggs at room temperature. This will allow them to incorporate into the batter more easily.
- Check your baking powder. Make sure you use baking powder and not baking soda. Both are used in baking recipes, but they are not the same so double-check your label. You will also want to make sure your baking powder is fresh. Mix a little with water, it should bubble right away.
Storing and Freezing Biscotti Cookies
Store your 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.
If you try this almond biscotti recipe or any of my others, please let me know what you think by leaving a comment below!
- 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
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. Set aside.
- In a large 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 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 addd in the eggs one at a time. Finally add in the anise and vanilla extract. Scrape down the sides of the mixing bowl between each addition.1 cup granulated sugar, 3 eggs, 1/2 teaspoon anise, 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.
- 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.