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American-style vanilla biscotti are lighter and less tooth-breaking than traditional Italian versions, with a crispy-crunchy texture perfect for dunking. The twice-baking method yields shelf-stable cookies that stay fresh for weeks.
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Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract, and baking powder until the mixture is smooth and creamy.
Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.
Bake the dough for 25 minutes. Remove it from the oven.
Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.
Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.
Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks.
Store cooled biscotti in an airtight container at room temperature for up to 3 weeks; no refrigeration needed.
American biscotti are lighter and crunchy rather than rock-hard, making them easier to bite through while maintaining the signature twice-baked crispness.
Yes. Almond extract is optional and adds subtle flavor depth; vanilla alone produces delicious biscotti.
When stored in an airtight container, these biscotti stay fresh and crispy for several weeks.
Let the first-baked log cool slightly, then use a serrated bread knife with a gentle sawing motion to cut even batons—this prevents crumbling.
Yes; if using unsalted butter, increase the salt to 3/4 teaspoon for proper seasoning balance.
