The Perfect Biscotti Recipe

Few things pair with espresso as perfectly as a crisp, crunchy, golden biscotti. These Italian cookies are more than just a sweet treat – they’re a part of the coffee ritual. Dipped into your morning cappuccino or savored alongside an evening espresso, biscotti transforms coffee into a heavenly experience.

Read on and I’ll share the perfect biscotti recipe from my grandmother’s kitchen – simple enough for the home baker, and authentic enough to make you feel like you’re in a little café in Florence.

The word biscotti comes from the Latin bis (twice) and coctus (cooked). True to their name, these cookies are baked twice: first as a loaf, then sliced and baked again for that irresistible crunch. Originally, biscotti were designed to last – perfect for long journeys and soldiers in the Roman army. Today, they’ve evolved into an elegant, coffee-loving classic.

Ingredients:

• 2 cups all-purpose flour

• 1 teaspoon baking powder (to help with rise)

• ½ teaspoon salt

• ¾ cup sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract (optional, but it adds depth)

• 1 cup almonds, toasted and coarsely chopped

• Zest of 1 orange (optional, but highly recommended)

Instructions:

1. Preheat & Prep
   Heat oven to 350°F. Line a baking sheet with parchment paper (we don’t want them to stick).

2. Mix the Dough
   In a bowl, whisk your dry ingredients: flour, baking powder, and salt.
   In another large bowl, cream the butter and sugar with a hand mixer until light and fluffy. Add eggs one at a time, then stir in vanilla, almond extract, and orange zest.
   Slowly add dry ingredients, gently mixing until combined. Fold in nuts (if using…and you should – they’re delicious).

3. Round One – Shape & Bake
   Divide dough in half. Shape each half into a log about 10 inches long and 2 inches wide. Place on baking sheet, flatten slightly.
   Bake for 25–30 minutes, until lightly golden. Remove and let cool for 10 minutes.

4. Slice & Bake Again
   Using a serrated knife, slice logs diagonally into ½-inch slices. Place cut side down on the baking sheet.
   Bake for another 10–12 minutes per side, until crisp and golden.

5. Cool & Enjoy
   Transfer biscotti to a rack to cool completely. They’ll continue to harden as they cool, giving you that perfect crunch.

Sky is the limit Biscotti lovers – If you can dream it, it will biscotti!

• Sweet: Skip the almond extract and nuts and replace them with more vanilla and raisins.

• Elegant: Drizzle one side with melted dark chocolate.

• Festive: Add dried cranberries and pistachios for holiday flair.

• Bright: Swap the orange zest for lemon zest and add 2 tsp of poppy seeds

• Anise: Swap the almond flavor out for anise extract. It is sweet and licorice flavored and reminiscent of Sambuca. (Note: Anise and Star Anise taste similar but are NOT the same thing. Anise is in the parsley family, while star anise comes from the evergreen tree)

This recipe balances crisp texture with just enough richness from butter. The fruit zest adds brightness, while the almond extract deepens flavor. The result? Biscotti that aren’t just crunchy, they’re sophisticated, fragrant, and worthy of your best espresso.