Yummy, crunchy Biscotti are perfect for breakfast, light desserts or snacking anytime. Almond extract and nuts mingle with dried cranberries in my easy recipe.
What is Biscotti?
Biscotti are an Italian dipping cookie. Twice baked, they have a pleasant, not-too-sweet stiffness which makes them perfect for dunking in hot beverages without falling apart.
The dough is shaped into a loaf, baked and then sliced into long oblong pieces and baked again. Biscotti can be made in as many flavors as there are extracts and spices. Some of the best and most popular flavors are chocolate, anise, and my personal favorite, almond.
How to Make Biscotti
It’s so easy to make biscotti from scratch that you may never buy them again. The process is very similar to making cookie dough:
- Cream butter, sugar and eggs together, then mix in dry ingredients in increments.
- Shape into loaf and bake.
- Remove and slice, then bake again.
Serve them plain, drizzle with a sugar glaze, or dip them in chocolate.
This recipe can accommodate so many variations and add-ins, such as:
- Nuts & Seeds: walnuts, sliced or chopped almonds
- Fruits: raisins, citron or any dried fruit, orange or lemon zest
- Candy: chocolate chips, crushed toffee
- Extracts: vanilla, lemon, or orange
- Spices: Pumpkin or apple pie spice
Dip or Dunk
Biscotti are also a terrific way to garnish a bowl of ice cream, or a custard parfait.
How to Store Biscotti
Biscotti are dry enough and have enough sugar that they hold up incredibly well to storage. Keep them in your cookie jar or in a paper bag in your pantry, where they’ll keep for up to four days.
Store tightly covered in the fridge or freezer. They will keep frozen up to six months. Be sure they are completely cool before covering and storing to prevent them softening. You can restore their crisp by popping them in the oven for a few minutes, and then cooling.
Biscotti are always popular and make a welcome sight next to any cup of coffee!
- ⅓ cup butter unsalted
- ⅔ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 cups flour
- 2 eggs beaten
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- ⅓ cup slivered almonds
- ½ cup dried cranberries optional
- Preheat oven to 350°F. Line a pan with parchment paper.
- With a mixer on medium, combine butter, sugar, baking powder and salt, until light and fluffy.
- Add eggs and vanilla, mix well. Add in flour a little at a time until incorporated. Fold in almonds and cranberries.
- Divide dough in half and form each half into a 10"x2" rectangle. Place on a parchment lined pan.
- Bake 25 minutes or until golden.
- Remove from the oven and cool 10-15 minutes. Slice on an angle into 1" slices and lay flat on the baking sheet.
- Bake an additional 10-15 minutes or until browned. Remove from the oven and cool completely on wire racks.