Every Christmas, I look forward to baking my favorite treat, Italian biscotti. This biscotti recipe is fun to make and perfect to enjoy with a warm cup of coffee or tea. The traditional recipe uses almonds and a splash of almond extract for a cozy flavor, but there are so many ways to make them your own by adding pistachios, dried cranberries, or a pinch of your favorite spices. No matter how you bake them, biscotti always bring a little bit of Christmas magic.

Recipe

Have you ever thought about making biscotti at home? These classic Italian cookies, baked twice for that perfect crunch, are a lot easier to make than you’d think! If you’ve had biscotti before, you know they’re not soft, they’re meant to be crunchy and perfect for dunking.

I used to think biscotti would be tricky, but they’re actually so simple! The dough comes together quickly, and you can add your favorite flavors, like extracts, nuts, or dried fruits. Instead of scooping the dough like regular cookies, you shape it into two logs, bake them, let them cool, slice them up, and bake again.

In Italy, biscotti are often dipped in wine like Vin Santo, but they’re just as delicious with coffee, tea, or even a cappuccino. Just dunk one in your drink and enjoy that perfect combo of sweet and crunchy.

They’re a great little treat for the afternoon or a cozy way to wind down your day. If you’ve never tried making biscotti, now’s the time! You don’t need any fancy tools, just your hands and a mixing bowl. You can also adjust the sugar and flavors to suit your taste.

This recipe with pistachios, almonds, and dried cranberries is one of my favorites. It makes about 30 biscotti, and they stay fresh for days. Give it a try, you’ll be surprised how easy (and tasty) homemade biscotti can be!

Jump to:

⭐Why You'll Love This Biscotti Recipe
🧾Biscotti Ingredients
👩🏻‍🍳How to Make Biscotti
📖Variations
💭Tips for Recipe Success
🍪More Cookie Recipes!
🍰More Dessert Recipes!
📖 Recipe
💬 Comments

⭐Why You'll Love This Biscotti Recipe

Simple to Make: This biscotti recipe is super easy to make, even for beginners, no special tools or skills needed!
Customizable: You can customize it with your favorite nuts or dried fruits to match your taste or dietary needs.
Perfect for Gifting: They make a great gift too! Their long shelf life and pretty look are perfect for holidays or special occasions.
Make-Ahead Friendly: You can even prep the dough ahead of time and bake it later, which is great for planning.
Crowd-Pleaser: With their bright flavors, crunch, and a touch of elegance, these biscotti are sure to impress everyone!

🧾Biscotti Ingredients

Here’s what you need to make Biscotti:

Sugar: I love using granulated sugar because it adds just the right sweetness and keeps the texture tender. It also helps give the biscotti that lovely golden color during baking.
Lemon Zest: A little lemon zest is my go-to for extra flavor. Its bright, citrusy notes bring freshness and balance the sweetness beautifully.
Eggs: Room-temperature eggs are key for me, they hold everything together and add richness and moisture, making the biscotti perfectly structured.
Flour: I stick with all-purpose flour. It’s the backbone of the biscotti, giving it firmness and shape thanks to the gluten it forms.
Baking Powder: I rely on baking powder to give the biscotti a slight lift during the first bake, making the texture lighter and more pleasant.
Butter: Unsalted, room-temperature butter is a must. It adds a wonderful richness and tenderness, balancing the biscotti’s crisp edges with a soft center.
Almonds, Pistachios, and Dried Cranberries: These are my favorite mix-ins! Almonds bring crunch and a rich, nutty flavor, pistachios add color and a distinctive taste, and dried cranberries give sweet and tart bursts, plus a chewy texture.
Almond Essence: A few drops of almond essence go a long way in deepening the biscotti’s nutty aroma and flavor.
Egg White: I like to brush egg white on the biscotti logs before baking. It creates a shiny, slightly crisp surface that looks as good as it tastes.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Biscotti

These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.

1. In a large bowl, mix sugar and lemon zest thoroughly. Add the eggs and almond essence, mix well.

2. Sieve the flour and baking powder and carefully fold it into the egg mixture until everything is fully combined.

3. Add the butter into the mixture and fold in until well combined.

4. Fold in almonds, pistachios, and dried cranberries until evenly distributed in the batter.

5. Pour the batter onto a floured board, divide it in half, and shape each piece into a 30 cm (12-inch) by 5 cm (2-inch) log.

6. Place the logs on the prepared baking tray, lined with parchment paper, leaving enough space between the logs.

7. Brush the logs with egg white and bake in the preheated oven at 160°C (320°F) for 35 minutes, or until the logs are firm to the touch and lightly golden.

8. Remove the logs from the oven and let them cool for about 10 minutes.

9. Using a sharp knife, slice the logs diagonally into 1.25 cm (½ inch) thick slices.

10. Place the slices onto the baking tray, cut side down, and bake at 145°C (293°F) for 8 minutes.

11. Remove from the oven, turn the side, and bake at 145°C (293°F) for 8 minutes, or until the biscuits are golden and crisp.

12. Transfer the biscuits to a wire rack to cool completely before serving.

📖Variations

Play with Flavors: Feel free to swap almond essence with vanilla, orange, or anise extract, whatever suits your mood or taste!
Mix It Up: Get creative with your add-ins. Try different nuts, seeds, dried fruits, or even chocolate chips to create fun and unique flavor combinations.
Make It Your Way: Want a twist? Substitute some of the flour with almond or oat flour for a new texture. You can also experiment with alternative sweeteners to make a healthier version.

💭Tips for Recipe Success

Bring Ingredients to Room Temperature: Let your eggs, butter, and other wet ingredients sit out until they reach room temperature. This makes mixing smoother and gives your biscotti a better texture.

Zest with the Sugar: Start by mixing the zest with the sugar. It releases those wonderful citrus oils, making the flavor pop.

Spread the Good Stuff Evenly: When adding nuts and dried fruits, take your time to mix them evenly. That way, every bite is filled with flavor.

Shape Nice, Even Logs: Try to form uniform dough logs so they bake evenly. Dampen your hands a little to keep the dough from sticking, it works like a charm!

Give Them Space: Leave some room between the logs on the baking tray. They might spread a bit during the first bake.

Let Them Cool Before Cutting: After the first bake, let the logs cool for 5–10 minutes. This helps them firm up so they don’t crumble when you slice them.

Cut Side Down for the Second Bake: Place the biscotti slices cut-side down for the second bake. This makes them crisp evenly.

Flip for Even Color: Halfway through the second bake, flip the slices over to get that perfect golden-brown color on both sides.

Store in an Airtight Container: To keep your biscotti crispy and fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to two weeks.

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