Easy Biscotti
Craving a sweet, crunchy treat that’s as easy to make as it is satisfying? This Easy Biscotti recipe is the perfect solution! With a prep time of just 20 minutes, these traditional Italian cookies deliver a delicate crunch and a delightful balance of vanilla sweetness. Made with simple pantry staples like all-purpose flour, sugar, and eggs, this versatile recipe also lets you customize with add-ins such as chopped nuts, chocolate chips, or dried fruit for a unique twist. Baked twice to golden perfection, these biscotti are ideal for pairing with your morning coffee or afternoon tea. Plus, they stay fresh in an airtight container for up to two weeks, making them perfect for gifting or snacking all week long. Whether you’re a beginner or an experienced baker, this no-fuss recipe will have you whipping up bakery-worthy biscotti in no time!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 whole large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup almonds or other nuts (optional, chopped)
- 0.5 cup chocolate chips or dried fruit (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, beat the eggs, melted butter, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and stir until a dough forms. If using nuts, chocolate chips, or dried fruit, fold them into the dough at this stage.
Lightly flour your hands and shape the dough into a log about 12 inches long and 3 inches wide. Place the log onto the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the log is lightly golden and firm to the touch. Remove from the oven and allow to cool for 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Transfer the cooled log to a cutting board and use a sharp knife to slice it diagonally into 1/2-inch thick cookies.
Place the biscotti slices cut-side down back onto the baking sheet. Bake for an additional 12-15 minutes, flipping them halfway through, until crispy and golden.
Let the biscotti cool completely on a wire rack before serving or storing in an airtight container. They will keep fresh for up to two weeks.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 414.0 g | 151% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 201.5 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 333 mg | 26% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1136 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
