Best 4 Biscotti Dessert Cookies Recipes

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Indulge in a delightful journey of flavors with our collection of Biscotti recipes. These classic Italian cookies, also known as Cantucci, are twice-baked for a satisfyingly crisp texture and a symphony of flavors.

From traditional almond biscotti to creative takes featuring pistachios, cranberries, and even chocolate chips, our recipes offer a delightful variety for every taste. Whether you prefer a simple and elegant biscotti or one brimming with nuts, fruits, or rich chocolate, we have the perfect recipe for you. So, grab your apron and let's embark on a delicious adventure into the world of biscotti baking!

Let's cook with our recipes!

CLASSIC BISCOTTI RECIPE - 4 WAYS



Classic Biscotti Recipe - 4 Ways image

This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!

Provided by Kristine Rosenblatt

Categories     Dessert

Time 1h20m

Number Of Ingredients 43

4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract (use 1 teaspoon if adding almond or anise extract)
½ teaspoon almond extract or anise extract (optional)
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
turbinado sugar (coarse sugar, optional)
4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 cup all purpose flour
3/4 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips
1/2 cup chopped almonds or walnuts (optional)
4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon almond extract
½ teaspoon vanilla extract
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup chopped almonds
turbinado sugar (coarse sugar, optional)
4 tablespoons cold unsalted butter (cut into 4 pieces)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
zest of 1 orange (about 1 tablespoon)
1 cup all purpose flour
1 cup white whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
1 cup dried cranberries
turbinado sugar (coarse sugar, optional)

Steps:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using an electric mixer, beat the butter and sugar together until creamy.
  • Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.
  • In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
  • Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
  • If desired, sprinkle the logs with turbinado sugar.
  • Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
  • Let the logs cool on the baking sheet for 30 minutes.
  • Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
  • Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using an electric mixer, beat the butter and sugar together until creamy.
  • Add the eggs and vanilla extract. Mix until well combined.
  • In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.
  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Mix in the chocolate chips and nuts, if using.
  • Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
  • Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
  • Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
  • Let the logs cool on the baking sheet for 30 minutes.
  • Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
  • Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using an electric mixer, beat the butter and sugar together until creamy.
  • Add the eggs, almond extract and vanilla extract. Mix until well combined.
  • In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Stir in the chopped almonds.
  • Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
  • Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
  • If desired, sprinkle the logs with turbinado sugar.
  • Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
  • Let the logs cool on the baking sheet for 30 minutes.
  • Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
  • Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using an electric mixer, beat the butter and sugar together until creamy.
  • Add the eggs, vanilla extract and orange zest. Mix until well combined.
  • In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Mix in the dried cranberries.
  • Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
  • Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
  • If desired, sprinkle the logs with turbinado sugar.
  • Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
  • Let the logs cool on the baking sheet for 30 minutes.
  • Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
  • Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Nutrition Facts : ServingSize 1 biscotti, Calories 84 kcal, Carbohydrate 14 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 75 mg, Fiber 1 g, Sugar 6 g

BISCOTTI



Biscotti image

This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.

Provided by JANDEE

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 42

Number Of Ingredients 6

½ cup vegetable oil
1 cup white sugar
3 ¼ cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
  • In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
  • Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g

BISCOTTI



Biscotti image

These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon. Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus zest. Or take the cookies over the top by drizzling with melted chocolate, glazing with icing or dusting with sprinkles. You do you.

Provided by Molly O'Neill

Categories     cookies and bars, dessert

Time 1h

Yield About 24 cookies

Number Of Ingredients 9

1 vanilla bean, split in half lengthwise
3/4 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/4 cups slivered almonds, coarsely chopped

Steps:

  • Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
  • Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
  • Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 78 milligrams, Sugar 7 grams, TransFat 0 grams

ITALIAN BISCOTTI



Italian Biscotti image

A traditional biscotti recipe. Great for dunking in coffee or tea.

Provided by Bernie

Categories     World Cuisine Recipes     European     Italian

Yield 30

Number Of Ingredients 9

12 ounces butter
1 ¾ cups white sugar
6 eggs
1 teaspoon anise extract
2 teaspoons vanilla extract
6 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
8 ounces chopped almonds

Steps:

  • Preheat oven to 350 degrees F ( 165 degrees C ).
  • In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
  • Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 32.4 g, Cholesterol 61.3 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 150.4 mg, Sugar 12.2 g

Tips:

  • Use high-quality ingredients for the best results.
  • Make sure your butter and eggs are at room temperature before you start baking.
  • Measure your ingredients accurately. This will help ensure that your cookies turn out perfectly.
  • Don't overmix the dough. Overmixing can make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are golden brown. If you underbake them, they will be soft and chewy. If you overbake them, they will be hard and dry.
  • Let the cookies cool completely before you store them.

Conclusion:

Biscotti are a delicious and versatile cookie that can be enjoyed on their own or with a cup of coffee or tea. They are also a great gift for friends and family. With a little planning and effort, you can easily make delicious biscotti at home. So what are you waiting for? Get baking!

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