Experience the authentic crunch and rich flavors of our Italian Biscotti recipes. These twice-baked, oblong-shaped cookies originate from Italy and boast a delightful combination of crispness and nuttiness. Our recipes guide you through creating these classic treats, whether you prefer them studded with almonds, anise seeds, or a medley of dried fruits.
Explore the art of achieving the perfect balance between crunchy and tender textures, making these biscotti ideal for dipping into coffee or enjoying on their own. Customize your biscotti with various flavor options and share these timeless Italian delights with friends and family. Elevate your baking skills and savor the joy of creating these beloved cookies in your own kitchen.
Italian Biscotti Recipe | S2Recipes
Details Italian Biscotti Recipes
Servings: 30
Yield: 30 cookies
Ingredients For Italian Biscotti Recipes
12 ounces butter
1 ¾ cups white sugar
6 eggs
1 teaspoon anise extract
2 teaspoons vanilla extract
6 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
8 ounces chopped almonds
Instructions: Italian Biscotti Recipes
Step 1: Preheat oven to 350 degrees F ( 165 degrees C ).
Step 2: In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
Step 3: Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
Very easy to make, i used olive oil instead of butter, just like in Italy.
Very Easy. !I halved the batch...Will drizzle something on it for Easter Treats !
Biscottis have always been such a mystery to me so I had no idea that they were so easy to make! I cheated and used my kitchen aid mixer instead of kneading by hand. I cut the recipe in half because I didn’t want to waste so many ingredients if they didn’t turn out. Boy was I sorry. We ate the 40 pieces in two days. I made as directed but they didn’t seem done enough after the last 10 min so I turned the oven off and let them sit in the oven another 15 min. The color and consistency was perfect. The only thing I will do differently next time (besides make the full recipe) will be to double or possibly triple the anise extract because that flavor didn’t come through as much as I hoped.
Absolutely one of my favorite recipes! I make it multiple times a year. I usually use almond extract instead of anise extract because my kids like it better. I have also traded out 1/2 cup of flour for cocoa powder (sifted) to make chocolate, added cranberries, swapped out different types of nuts, and dipped in chocolate. The best!!
I love this recipe. I did make a small change. I substituted cherry juice for the anise extract because I didn’t have any anise and added 1/2 cup of chopped cherries. Awesome taste and easy to chew. Thanks for the recipe.
I made this recipe exactly by the recipe and love it! I have also experimented with versions depending on what I have in the pantry. Today I used pecans with vanilla and maple flavorings. I came out great taste wise. I think I over kneaded the dough because it came out with lots of separations that are likely to become crumbly. Also, I usually baste with an egg wash before baking. This time I used the entire egg instead of just egg white. I won’t do that again. The wash looks very yellow & didn’t look completely cooked on top —like the yellow wash still looked “wet,” even though I kept putting the biscotti back in the oven & raising the grill closer to the top of the oven. It tastes good, I was just disappointed in the presentation though, & I made it to give away. Live & learn! Good base recipe!
Just ...YUM!!!
This is a wonderful Biscottis recipe. I love a basic recipe that you can add your own add-ons, nuts, chocolate chips, drizzle chocolate on them. When you have a perfect Biscotti recipe, there are no limits to what you can do with it. Thank you so much.
I have had compliments on this recipe. The only thing I do different is 2 teaspoons of anise and 1 vanilla.
