Biscotti

Homemade biscotti is easier to make than you think! With this top-rated recipe, you can make bakery-worthy biscotti in the comfort of your own kitchen. 

What Is Biscotti? 

Biscotti are Italian almond cookies. They are baked twice, which gives them their signature hard and crunchy texture. Biscotti are traditionally dipping in a drink before eating. 

What Is In Biscotti?

You’ll need just six ingredients to make this biscotti recipe: 

• Sugar: This biscotti recipe starts with a cup of white sugar. 
• Oil: This biscotti recipe uses vegetable oil instead of butter, which results in a lighter and crispier finished product. 
• Eggs: Eggs add moisture and help bind the biscotti dough together. 
• Anise extract: Flavor the homemade biscotti with anise extract. 
• Flour: All-purpose flour gives the biscotti dough structure. 
• Baking powder: Baking powder acts as a leavener, which means it helps the biscotti rise.

How to Make Biscotti

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade biscotti: 

1. Make the dough and divide it into two pieces. 
2. Press the dough down onto two prepared cookie sheets. 
3. Bake until golden brown. 
4. Cut each loaf into slices and place slices cut-sides up back on the cookie sheets.
5. Bake again until lightly toasted and golden brown on both sides. 

How to Eat Biscotti

In Italy, biscotti are often dipped in wine (such as Vin Santo, a dessert wine). Biscotti also pairs well with a cup of coffee or a cappuccino. Dunk the cookies in your hot drink of choice and enjoy!

How Long Does Biscotti Last?

Your homemade biscotti will last for up to one month in an airtight container at room temperature. If you want to keep the biscotti longer, you can freeze it for up to three months. 

Allrecipes Community Tips and Praise

“I didn’t change a thing,” says Gilmour. “This is my basic go-to recipe for biscotti. Sometimes I add different flavors and add chocolate drizzle or a vanilla drizzle, but this basic recipe is the absolute best!”

“Great recipe that was easy to make,” raves Laurahallie. “I substituted almond extract for the anise and used olive oil since I didn’t have any vegetable oil.”

“Perfectly crunchy, just like from a professional,” according to Dana. “Received many compliments. The only change I made was adding a cup of chopped almonds. People asked for the recipe so I will be passing it on.”

Editorial contributions by Corey Williams