Easy Biscotti Recipe

Introduction

These easy biscotti are crisp, lightly sweetened Italian cookies perfect for dipping into coffee or tea. With a simple dough and optional chocolate decoration, they make a delightful homemade treat for any occasion.

Ingredients

• 300g plain flour
• 100g caster sugar
• 50g light brown soft sugar
• 1½ tsp baking powder
• 80g vegetable oil
• 1 large egg
• 2 tsp vanilla extract
• 3-4 tbsp hot water
• Milk or dark chocolate, melted, to decorate (optional)
• A large pinch of salt

Instructions

1. Step 1: Preheat the oven to 180°C (160°C fan or gas mark 4) and line a baking tray with baking parchment.
2. Step 2: In a large bowl, combine the flour, caster sugar, light brown soft sugar, baking powder, and a large pinch of salt. Stir well to mix.
3. Step 3: In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and 3 tablespoons of hot water until combined.
4. Step 4: Gradually add the wet ingredients to the dry mixture, stirring until a dough begins to form.
5. Step 5: Gently knead the dough until smooth. If it feels too dry and difficult to knead after a few minutes, add another tablespoon of water.
6. Step 6: Divide the dough into two equal pieces. Shape each piece into a log approximately 25cm long and 8cm wide. Place the logs on the prepared baking tray.
7. Step 7: Bake the logs for 25 to 30 minutes until lightly golden. Remove from the oven and let them cool on the tray for about 15 minutes.
8. Step 8: Using a sharp knife, cut the logs crosswise into 1-2cm thick slices to form the biscotti.
9. Step 9: Arrange the slices back on the lined baking tray. Bake for an additional 15 to 20 minutes, turning the tray halfway through baking to ensure even crispiness.
10. Step 10: Allow the biscotti to cool slightly on the tray, then transfer them to a wire rack to cool completely.
11. Step 11 (optional): Dip one end of each biscotti into melted milk or dark chocolate. Place on baking parchment and leave to set before serving.

Tips & Variations

• If the dough feels too dry, add water gradually—too much can make the dough sticky, so add sparingly.
• Try adding chopped nuts such as almonds or hazelnuts to the dough for extra crunch and flavor.
• For a citrus twist, add finely grated lemon or orange zest to the batter.
• Use melted white chocolate for decorating if you prefer a different taste and appearance.

Storage

Store biscotti in an airtight container at room temperature for up to five days. They keep well due to their dry, crisp texture. To refresh, warm gently in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of vegetable oil?

Yes, you can substitute the vegetable oil with melted butter for a richer flavor, but it might slightly change the texture, making the biscotti less crisp.

Why do biscotti need to be baked twice?

Baking biscotti twice dries them out slowly, creating their signature crunchy texture that’s perfect for dipping into drinks without becoming soggy.

Easy Biscotti Recipe

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★★★★★

4.6 from 124 reviews

This easy biscotti recipe yields crispy, twice-baked Italian cookies perfect for dipping in coffee or tea. Made with simple pantry staples like flour, sugar, and vegetable oil, these biscotti are subtly sweet with a vanilla hint and optionally decorated with melted chocolate for an elegant finish. The step-by-step method ensures perfect texture with a crunchy snap, ideal for gifting or leisurely snacking.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Approximately 20–24 biscotti slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 300g plain flour
• 100g caster sugar
• 50g light brown soft sugar
• 1½ tsp baking powder
• A large pinch of salt

Wet Ingredients

• 80g vegetable oil
• 1 large egg
• 2 tsp vanilla extract
• 3–4 tbsp hot water (as needed for dough)

Optional Decoration

• Milk or dark chocolate, melted

Instructions

1. Preheat and prepare baking tray: Heat the oven to 180C (160C fan)/gas mark 4 and line a baking tray with baking parchment to prevent sticking and ensure even cooking.
2. Mix dry ingredients: In a large bowl, combine the plain flour, caster sugar, light brown sugar, baking powder, and a large pinch of salt. Stir well to distribute all components evenly.
3. Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and 3 tablespoons of hot water until smooth and emulsified.
4. Make the dough: Gradually add the wet mixture into the dry ingredients, stirring continuously until the dough starts to come together. Gently knead the dough until it forms a smooth, slightly dry consistency. If the dough feels too tough to knead after a few minutes, add an extra tablespoon of hot water.
5. Shape the logs: Divide the dough into two equal portions. Shape each portion into a rectangular log approximately 25 cm long and 8 cm wide. Place the logs on the prepared baking tray, spaced apart.
6. First bake: Bake the logs in the preheated oven for 25-30 minutes until firm and lightly golden. Remove them from the oven and allow to cool on the tray for about 15 minutes.
7. Slice biscotti: Using a sharp knife, cut the cooled logs diagonally into thin slices approximately 1-2 cm thick to maximize their classic shape and texture.
8. Second bake: Arrange the biscotti cut-side down back on the lined baking tray. Return to the oven at the same temperature (180C/160C fan/gas 4) and bake for an additional 15-20 minutes, turning the tray halfway through to ensure even baking and crispness.
9. Cool and optionally decorate: Let the biscotti cool slightly on the tray before transferring to a wire rack to cool completely. If desired, dip one end of each biscotti into melted milk or dark chocolate and place on parchment to set.
10. Storage: Store cooled biscotti in an airtight container for up to five days to maintain their crisp texture.

Notes

• The dough is intentionally dry but should be kneadable; add water gradually to avoid a sticky texture.
• Slicing the logs while slightly warm makes cutting easier and cleaner.
• Double baking is essential to achieve the characteristic crunchiness of biscotti.
• Chocolate dipping is optional but adds a decadent twist.
• Store biscotti airtight to keep crisp for several days; they also freeze well if tightly wrapped.

Keywords: Biscotti, Italian cookies, twice baked cookies, easy biscotti recipe, crunchy cookies, coffee biscuits, vanilla biscotti, chocolate dipped biscotti