Biscotti Cookies

Classic Biscotti — 4 Ways

One foundation recipe, four variations: classic, almond, chocolate, and cranberry-orange. Crisp, twice-baked, and built for dunking — perfect for holiday cookie tins.

Prep15 min

Cook35 min

Total1 hr 20 min

Yield20 biscotti

CourseDessert

Ingredients

Each variation makes one batch of 20 biscotti. Pick one and follow the method below.

Classic Biscotti

• 4 tablespoons cold unsalted butter, cut into 4 pieces
• ¾ cup granulated sugar
• 2 large eggs
• 1½ teaspoons vanilla extract (use 1 teaspoon if adding almond or anise extract)
• ½ teaspoon almond extract or anise extract (optional)
• 1 cup all-purpose flour
• 1 cup white whole wheat flour*
• 1 teaspoon baking powder
• ½ teaspoon salt
• Turbinado (coarse) sugar, optional, for sprinkling

Almond Biscotti

• 4 tablespoons cold unsalted butter, cut into 4 pieces
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup white whole wheat flour*
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup chopped almonds
• Turbinado (coarse) sugar, optional, for sprinkling

Chocolate Biscotti

• 4 tablespoons cold unsalted butter, cut into 4 pieces
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ¾ cup white whole wheat flour*
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup chocolate chips
• ½ cup chopped almonds or walnuts (optional)

Cranberry Orange Biscotti

• 4 tablespoons cold unsalted butter, cut into 4 pieces
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange (about 1 tablespoon)
• 1 cup all-purpose flour
• 1 cup white whole wheat flour*
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup dried cranberries
• Turbinado (coarse) sugar, optional, for sprinkling

Instructions

The method is the same for all four variations.

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Using an electric mixer, beat the butter and sugar together until creamy.
3. Add the eggs and extracts (and orange zest, for cranberry-orange). Mix until well combined.
4. In a medium bowl, whisk together the flours, baking powder, and salt — adding the cocoa powder here for the chocolate variation.
5. Add the dry ingredients to the mixing bowl and mix on low speed until combined, scraping down the sides as needed.
6. Mix in any add-ins — chopped almonds, chocolate chips and nuts, or dried cranberries — depending on your variation.
7. Divide the dough in half. Shape each half into a ball, then roll into an 8-inch log.
8. Place the logs on the prepared baking sheet and flatten with your hands until about ¾ inch thick. Press the sides and ends gently to even them out.
9. If using, sprinkle the logs with turbinado sugar.
10. Bake 20–25 minutes, until lightly golden and the centers feel almost firm and bounce back when touched.
11. Let the logs cool on the baking sheet for 30 minutes.
12. Use a sharp knife to cut the logs on the diagonal into biscotti — press straight down rather than sawing.
13. Place the biscotti cut-side up on the baking sheet and bake another 12–16 minutes, until dry. The centers will still feel slightly soft and will crisp as they cool.

*Flour swap: The 1 cup of white whole wheat flour can be replaced with 1 cup of all-purpose flour.

Coarse sugar finish: Sprinkling turbinado sugar on the logs before baking gives a pretty sparkle on the finished biscotti.

Chocolate-dipped: Cooled biscotti can be dipped in melted chocolate. Refrigerate the dipped biscotti for a few minutes to help the chocolate set.

Storage: Keep in an airtight container at room temperature for 1–2 weeks, or in the freezer for up to 3 months.

Per biscotti (classic): 84 cal · 14g carbs · 2g protein · 3g fat (1g sat) · 75mg sodium · 6g sugar · 1g fiber · 21mg cholesterol

Adapted from Kristine's Kitchen Blog.