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The Only Biscotti Recipe You Need!

Updated: May 9

Today we are making a Christmas cookie, and there is nothing better than a festive Italian Biscotti! This Biscotti recipe is a must-try for the holiday season and can be customized with the mix-ins of your choice.



Ingredients


Wet Ingredients 

  • 1 cup (215 grams) Sugar, white granulated

  • ¼ cup (4 tbsp) Butter, unsalted, soft 

  • 2 Eggs, large

  • 2 tbsp Orange Zest, zest of two oranges

  • 1 tsp Almond Extract

  • 1 tsp Pure Vanilla Extract


Dry Ingredients

  • 2 cups (270 grams) All-Purpose Flour

  • 1/2 tsp (2 grams) Salt 

  • 1 tsp Baking Powder


Mix-ins

  • ⅓ cup (40 grams) Pistachios

  • ⅓ cup (50 grams) Almonds, lightly toasted

  • ⅓ cup (50 grams) Dried Cranberries, coarsely chopped

  • ⅓ cup (60 grams) Dried Apricots, coarsely chopped


Method


  1. Preheat the oven to 350F/180C.

  2. Add the sugar and soft butter into a large bowl, and work the butter into the sugar until well blended. Keep them aside.

  3. In another bowl beat the eggs, orange zest, almond, and vanilla extract together till well incorporated.

  4. Mix the egg mixture into the bowl with the butter and sugar and blend until you have a smooth batter.  Keep it aside. 

  5. In another bowl add the all-purpose flour, salt, and baking powder and whisk them together till well blended.

  6. Now, add the dry ingredients to the wet mixture in two additions.  Use the cut-and-fold method to bring the two together to form a dough (the dough will be a little sticky)

  7. Now generously dust your clean work surface with some all-purpose flour and then put the dough on it.  Roughly bring the dough together and then divide it into two equal portions. Once again, dust the work surface and your hand with flour and roll one portion into a log.  You want to roll it until you have a log which is about 9”-10” long, 2-2.5” wide, and 1” high.  Place the log on a lined baking sheet.  Repeat the process with the second portion of the dough and place it on the lined baking sheet away from the first log.

  8. Now place the baking tray in the preheated oven and bake for approximately 30 minutes or until the logs have flattened little to form loaves and have turned light golden.

  9. Remove them from the oven and allow them to cool for 15-20 minutes without touching them.

  10. Lower the temperature of the oven to 300F/150C.

  11. Using a serrated knife cut the biscotti into half-inch slices, place them back on a lined baking sheet, and back into the oven for about 20-25 minutes or until they turn light golden and crunchy.

  12. Now take them out of the oven and transfer them to a wire rack to cool a little before enjoying them.  

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