bake · Bake
How to Make Biscotti from Scratch
Biscotti requires two bakes — first as a log, then sliced and baked again until crisp. Mix flour, sugar, eggs, and your chosen nuts or flavorings into a firm dough, shape into logs, bake until set, slice diagonally, then bake the slices until golden and completely dry.
- Total time: 1 hr 10 min
- Hands-on: 20 min
- Serves: 24
- Difficulty: Medium
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole almonds
- 3 large eggs
- 1 teaspoon vanilla extract
Step by step
- Mix the dry ingredients. Whisk together 2 cups all-purpose flour, 1 cup sugar, 1½ teaspoons baking powder, and ½ teaspoon salt in a large bowl. Add 1 cup whole almonds or your chosen nuts if using.
- Combine the wet ingredients. Beat 3 large eggs in a separate bowl. Add 1 teaspoon vanilla extract and any other flavorings like almond extract or orange zest. Pour this into the flour mixture.
- Form the dough. Stir until a rough dough forms — it will look shaggy and barely hold together. Turn it onto a lightly floured surface and knead gently 3-4 times until it just comes together.
- Shape into logs. Divide dough in half. Shape each piece into a log about 12 inches long and 3 inches wide. Place on a parchment-lined baking sheet, spacing them 4 inches apart. Flatten slightly — they should be about 1 inch thick.
- First bake. Bake at 350°F for 25-30 minutes until the logs are set and lightly golden but still give slightly when pressed. The tops should not be brown. Cool on the pan for 10 minutes.
- Slice the logs. Use a sharp serrated knife to cut each log diagonally into ¾-inch thick slices. Cut with a gentle sawing motion to prevent cracking. Lay the slices cut-side down on the baking sheet.
- Second bake. Bake for 12-15 minutes until the bottoms are golden. Flip each slice and bake another 10-12 minutes until both sides are golden and the biscotti sound hollow when tapped. They should be completely dry and crisp.
- Cool completely. Transfer to a wire rack and cool completely before storing. They will continue to crisp as they cool.
Tips & troubleshooting
- Keep the dough just barely together — overworking makes tough biscotti
- Use a gentle sawing motion when slicing to prevent the logs from cracking
- The second bake is crucial — they must be completely dry or they'll go stale quickly
- Let your knife do the work when slicing — don't press down hard
- Biscotti are done when they sound hollow when tapped and feel completely dry
Variations
- Chocolate Chip Biscotti. Replace nuts with ¾ cup mini chocolate chips. Add them with the flour mixture.
- Cranberry Orange. Use ¾ cup dried cranberries instead of nuts and add 2 tablespoons orange zest with the vanilla.
- Double Chocolate. Replace ¼ cup flour with cocoa powder and add ½ cup chocolate chips.
- Lemon Pistachio. Use pistachios instead of almonds and add 2 tablespoons lemon zest plus 1 teaspoon lemon extract.
Questions
- Why did my biscotti crack when I sliced them?
- The logs were either too hot when you sliced them or you pressed too hard with the knife. Let them cool for the full 10 minutes and use a gentle sawing motion.
- How do I know when they're done after the second bake?
- They should be golden on both sides, feel completely dry, and sound hollow when you tap them. If they still feel soft or spongy, bake a few minutes longer.
- Can I make the dough ahead of time?
- Yes, wrap the shaped logs in plastic and refrigerate up to overnight. Add a few extra minutes to the first bake time if baking from cold.
- How long do homemade biscotti last?
- Store in an airtight container for up to 3 weeks. They actually improve after a day or two as the flavors meld.
- Why are my biscotti too soft?
- They need more time in the second bake. Return them to the oven and bake until completely dry and crisp throughout.