This classic almond flavored Italian Biscotti Recipe (Cantucci) is a blank canvas to create a variety of different biscotti flavors. Read all the tips to master this classic and simple Italian biscotti recipe.

Crunchy and sweet biscotti are a lovely treat to dunk into Authentic Thick Italian Hot Chocolate. You will love this Italian family recipe for traditional biscotti!

How To Make Italian Biscotti

Simple: Make the dough, form it into two logs, and bake at 350 degrees for 30 minutes. (Depending on your oven it could take less time so I suggest you check them at 20 minutes)

Once they’re completely cool—this is an important step!—you slice them with a serrated knife at a slight angle and bake them a second time.

That is why they are “twice baked”. Here is the process.

Start by mixing the wet ingredients in a large bowl and sifting in the dry ingredients. You can use a wooden spoon or spatula.

This yields a sticky dough. Divide the dough into two equal parts.

Divide the dough in two and form it into dough logs. If adding mix-ins add them before forming them into logs. Left- plain. Right- with whole almonds.

After the biscotti cookie loaves bake they are nice and puffy with a golden brown top. It is best to let cool for a bit (at least 15 minutes) but still cut while the cookie loaf is warm or it will be too hard to cut.

Cut the biscotti cookie into slices with a sharp serrated knife and use a sawing motion. I like to cut thick slices. You can cut thinner or to your preference.

Then, they are ready for the final bake. This is the “twice baked” part of the cookie that makes them special and unique.

You will do this process with both loaves.

Bake cookies (cut side up) again until golden brown. If you like the cookies a little more crunchy cook them longer.

I prefer them still slightly soft in the middle with a crunch on the exterior.

FAQ

Pro Tips

These are the most delicious biscotti! They are easy to make with these simple tips.

TIPS, TRICKS, & TECHNIQUES

• Use room-temperature eggs and butter. This will help with a smooth dough and the cooking process.

• Beat eggs and sugar until very fluffy and pale yellow. This is a step you don’t want to skip. It will make the biscotti tender, fluffy, and the perfect consistency for baking again.

• If the dough is too sticky to handle after the wet ingredients have been added, then too much moisture is in the dough (this could be because eggs vary in weight and size, or the brand of butter you use). Mix in a small amount of flour until the dough can be handled.

• This dough is a blank canvas to flavor with different extracts or to add mix-ins.

• The key to making biscotti that aren’t so hard you feel like you might chip a tooth is to not bake them too long during the second bake. Pull them out of the oven when the outside feels toasted, but the cookie still has a bit of give when you press down on it.

• Storing cookies in an airtight container for up to 1 month. The flavor gets better with time!

Recipe Variations

So many delicious variations to the classic Italian biscotti cookie.

I love it simple with sliced almonds, but pistachios, pine nuts, raisins or dried cranberries, and chocolate chips are all great mix-ins.

Add spices like cinnamon, nutmeg, or cardamom and even Italian fennel seeds are a classic variation. 

This simple butter and sugar dough is a blank canvas to flavor with different extracts or to add mix-ins. Mini chocolate chips, chopped nuts, or dried fruit can all be added to this dough.

Optional add-ins you can even try mixing a couple:

• pistachios
• hazelnuts
• anise seeds
• dried cranberries
• raisins
• pine nuts
• white or regular chocolate chips
• chocolate chunks
• dip them in melted white or regular chocolate
• lemon or orange zest

See the recipe for exact amounts to add to the dough.

Gluten- Free Biscotti: One flour I recommend for this recipe is Bob’s Red Mill 1:1 Gluten Free Flour. You can find it at most grocery stores or online. You use it cup for cup as you would the regular flour.

Dipping biscotti in melted chocolate

Biscotti are delicious plain.

You can add a little extra by dipping the bottoms in melted chocolate.

White chocolate also works here, as does sprinkling the chocolate with flaky sea salt, or chopped nuts.

Storage Instructions

These homemade biscotti have a long shelf life! They will last up to one month. This is what makes them so great. Store the cookies in an airtight container or tin box then get them out to have with a cup of coffee!

From my cucina to your table… Mangia! Mangia! (Eat!)

Made with Amore, Elena

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Biscotti or Cantucci make the perfect homemade gift for you friends and family any time of the year!

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