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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/easy-biscotti-recipe/