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If you love a good crunch in your cookies, these homemade Classic Biscotti hit the spot. All you need are basic kitchen staples. You can throw in whatever extras you’re craving—think chocolate chips, dried fruit, or almonds. Dunk them in your morning coffee or afternoon tea and you’ll feel like you’re at a cozy Italian café without leaving home.
Why You'll Adore This Classic
You get the ideal snappy texture here. They’re crisp but not rock hard. It’s super easy to mix things up with your favorite extracts or throw-ins. Like them chocolatey, nutty, or just plain and simple? You’re set. These twice-baked treats make awesome gifts or are just right for a midday bite with coffee.
What You’ll Need for Classic Biscotti
- Base Dough:
- 1/2 cup (115g) softened unsalted butter
- 3/4 cup (150g) white sugar
- 2 big eggs (room temp)
- 2 tsp vanilla extract
- 2 cups (250g) regular flour
- 1 tsp baking powder
- 1/4 tsp salt
- Add-ins (up to 1 1/2 cups total, pick what you like):
- Dried cranberries
- 3/4 cup slivered almonds
- 3/4 cup chocolate chips
- Pistachios
- For Dipping (optional):
- 1 cup chocolate melting wafers
- Extra crushed nuts if you want to sprinkle
Simple Step-by-Step Directions
- Optional Finishing
- Let the cookies cool off, then either dunk the ends into melted chocolate or drizzle it over. Wait till the chocolate is set before you pack them up.
- Slice and Second Bake
- With a serrated knife, slice the cooled logs into pieces about half an inch thick (cut them diagonally). Lay each piece flat on the sheet. Bake for 10 minutes on one side, then flip and bake for 10 more minutes to get them crunchy.
- Shape and First Bake
- Split your dough into two. Shape both into logs (about 10-12 inches long) and put on a baking sheet lined with parchment. Bake for around 30 minutes until they get a gentle golden color. Set aside until they’re totally cool.
- Prep the Dough
- Heat your oven to 350°F (175°C). Mix butter and sugar together till they’re smooth and fluffy. Pop in the eggs one at a time, add the vanilla. Mix your dry stuff separate, then bring them together. Stir in your extras now if you’re using any.
Handy Tips to Nail It
Eggs should be room temp, it makes things blend better. Always grab a serrated knife so your slices don’t fall apart. Go easy on the second bake—if you leave them too long, they’ll get way too hard. Make sure to fully cool everything before moving to the next part. For that shiny chocolate layer, let it set up all the way. Don’t rush slicing—let your logs get cool first so they don’t crumble.
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Tasty Ways to Enjoy
Dunk them in hot tea, espresso, or coffee just like folks do in Italy. Wrap in see-through bags to give to friends. Stack them high on trays for the holidays. Want to get fancy? Pair with sweet wine. They’re also perfect tossed in with your brunch favorites.
Storing and Prepping Ahead
Keep extras in an airtight box at room temp for up to 2 weeks. Stash cooled biscotti in the freezer and they’ll last about 3 months. You can freeze unbaked dough and bake later—just let it thaw overnight. Got chocolate on them? Layer with parchment so they don’t stick together.
Frequently Asked Questions
- → Why are biscotti baked twice?
- Baking them a second time dries them out and gives you their iconic crunch. That makes them super for dipping and lets them last longer.
- → Can I change the mix-ins?
- Totally! Use other nuts, chips, or even leave them plain. Just swap the amounts for what you prefer.
- → How long do biscotti keep?
- Pop them in an airtight container and they’ll be good for a couple weeks at room temp. You can even stick them in the freezer if you want to keep them way longer.
- → What's the best way to slice biscotti?
- Grab a bread knife and slice at an angle once the baked loaf is cool. That’ll keep them from breaking or crumbling.
- → Can I make traditional anise-flavored biscotti?
- Sure! Mix in a bit of anise extract or some anise seeds with the vanilla. You’ll get that old-school flavor.