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Homemade biscotti are twice-baked almond or vanilla cookies that stay crisp and are endlessly customizable with chocolate, nuts, or spices. They're ideal for dunking in coffee and cost under $4 per batch.
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Preheat the oven to 350ºF. In a large mixing bowl, stir together the flour, baking powder, salt, and nutmeg.
In a separate bowl, beat together the sugar, butter, eggs, and vanilla extract with a mixer until mostly smooth (a few small lumps of butter is okay).
Add the dry ingredients to the bowl of wet ingredients and stir together until it forms a ball of dough.
Divide the dough into two and shape each one into a flattened log about eight inches long and 2-3 inches wide. Place the logs on a parchment-lined baking sheet.
Bake the logs for about 25 minutes, or until lightly golden on the edges and there are a few cracks in the top of the dough.
Carefully transfer the logs to a cutting board and use a finely serrated bread knife to slice them, on a diagonal, into ½-inch wide pieces.
Place the slices back onto the baking sheet, laying flat, and bake for another 5 minutes. Remove the baking sheet, flip them over, and bake for an additional 5 minutes, or until golden brown.
Remove from the oven and allow them to cool completely before decorating with melted chocolate (if desired). Enjoy with a hot cup of coffee!
Store cooled biscotti in an airtight container at room temperature for up to 2 weeks; they harden further over time, which improves dunkability.
Biscotti must be sliced while still warm from the first bake, then dried in a second bake. Skip the second bake or underbake it, and they won't crisp. Bake at 375°F for 10–15 minutes on the second round until golden and hard.
Yes. Fold in up to ½ cup chopped almonds, pistachios, dried cranberries, or mini chocolate chips into the dough before shaping. Keep total add-ins to ½ cup to avoid affecting texture.
Store in an airtight container at room temperature for up to 2 weeks. They harden further as they cool and sit, so day-old biscotti are crunchiest for dunking.
Eggs are essential for structure and binding. You cannot reliably omit them. Use a flax or aquafaba egg substitute if needed, though texture may differ slightly.
This recipe uses vanilla or almond extract (your choice), giving you two flavor profiles from one base. Almond extract yields a nuttier taste; vanilla is milder and more neutral for dunking.
