This is a fantastic basic biscotti recipe that was provided to me by my best friend’s mother. I don’t make them the same way twice very often. It’s excellent enough to stand on its own without dried cherries, cranberries, walnuts, toasted almonds, chocolate, white chocolate, or cinnamon chips. In addition, I use almond or vanilla extracts as flavorings. In your cookie jar, these should last for a few weeks (if you’re lucky)!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 40 |
| Yield: | 40 biscotti |
Ingredients
- 1 cup white sugar
- ¼ cup softened butter
- 3 eggs
- 1 egg yolk
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in eggs, egg yolk, and vanilla extract. Whisk flour and baking powder together in a bowl. Stir flour mixture into butter mixture to form a fairly sticky dough.
- Divide dough in half; with wet hands, shape dough into two loaves, about 1-inch high at the center, on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, about 20 minutes; remove to cool completely on a wire rack, about 30 minutes.
- Slice loaves into 1/2-inch slices with a serrated knife. Place cookie slices back onto lined baking sheet, cut sides up.
- Increase oven temperature to 450 degrees F (230 degrees C).
- Bake in the preheated oven until golden brown, turning once, 3 to 4 minutes per side.
Nutrition Facts
| Calories | 65 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 38 mg |
| Sugars | 5 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
It is seriously a shame I cannot give this more than five stars. I veganized it – you can split the loaf into thirds and you are fine. I have used cocoa powder for a third of the flour – with toasted walnuts -YUM! I have done a cranberry-orange version with pecans. It’s a beautiful recipe.
Love this recipe! So many variations can be made and easy to cut. I opted for my sharp Chef’s knife.
Easy to make and so good! Loved them.
Loved these. Great flavour and perfect texture. I did make one change due to dietary restrictions…I used Earth Balance® instead of butter. My add in’s were filberts and cashews. I’ll be making these again.
The base for the biscotti has wonderful flavor. I added some chopped dried cherries, chopped toasted almonds and drizzled dark chocolate over them. Everyone loved them. I prefer crunchy biscotti so I needed to add additional baking time.