Making biscotti can seem difficult at first and the process a little lengthy, but this Italian cookie is definitely worth the effort. With this guideline on How to Make Biscotti and just a few tips, you will become a biscotti pro in no time! Includes recipe for Lemon Biscotti.
What are Biscotti?
Biscotti are traditional Italian cookies that mean “twice baked“.
This technique yields a crunchy, crisp and light-textured cookie that can be served with a warm beverage such as coffee/tea or more traditionally some Vin Santo (sweet Tuscan dessert wine).
The possibilities are endless with this type of Italian cookie since different flavorings and add-ins such as nuts, candied or dry fruit, extracts, spices and even chocolate chips make each recipe unique.
While all cookies in Italian are called biscotti, the classic Almond Biscotti are often referred to as cantucci.
General steps on how to make biscotti cookies
- Sifting or whisking the dry ingredients: This not only incorporates air into the dry ingredients but provides proper distribution of the leavening agents, yielding a light and tender cookie.
- Mixing the wet ingredients: This ensures that the ingredients are well combined.
- Adding the wet ingredients to the dry ingredients and gently knead together: This allows all the ingredients to come together and form the dough. Mix until the ingredients are just combined. Do not over mix.
- Separating the dough into two equal parts and forming “logs”: These “logs” of dough are baked first in this twice-baked process.
- Second bake: Once the baked “logs” are cool enough to handle, slice at a 45° angle. Then, bake a second time. This second bake creates that crispy texture biscotti are famous for.
Essential equipment
- Stand mixer. (can also use mixing bowls, a whisk and a wooden spoon)
- Measuring tools. (spoons/cups)
- Cutting board. This makes slicing the biscotti safe and easy.
- Serrated knife.
- Baking sheets. Baking sheets should be sturdy to withstand the weight of the logs. They can be rimmed or not. Those without rims are sometimes preferred since the biscotti can slide off the baking sheet easily and onto cooling racks.
- Parchment paper. Parchment paper can be a good alternative and is often used in addition to the baking sheets to prevent over-browning of the cookies. The upside to using parchment paper is the easy cleanup.
- Biscotti baking pans. Another alternative to baking sheets and parchment paper is biscotti baking pans. These help the logs keep their shape while providing a little height.
Tips
- Use ingredients at room temperature. This allows the ingredients to properly combine which in turn creates a uniform texture in the final product.
- The use of a stand mixer can help with the mixing of ingredients as sometimes the dough can be rather firm. Use the paddle attachment.
- Sticky dough. Wet or oil your hands. This way shaping the dough into logs is much easier.
- Use room temperature baking sheets when putting the logs in the oven during the first bake. Using baking sheets that have been previously in the oven can make the logs soft and not hold their shape.
- Put no more than two logs at a time on the baking sheets as the logs will spread during baking.
- To add a richer flavor and a little more crunch, toast any nuts included in the recipe.
- To slice the logs, use a serrated knife in a back and forth motion for best results. Cutting the biscotti in a rectangular shape or at an angle is a personal preference.
- Be gentle when turning the biscotti over in the oven during the second bake to prevent cracking or crumbling of the cookie. A tong can be used to turn the biscotti.
Why are my biscotti hard?
At its origin, biscotti are cookies with little moisture, especially after the second bake. These twice-baked cookies are supposed to be hard, dry, crisp, providing plenty of crunch. The perfect cookie for dunking!
How to make biscotti crunchy?
The final texture of the cookie depends on the total amount of time spent in the oven. For a slightly softer texture, decrease the time of the second bake. On the contrary, if the biscotti are too soft, increase the duration of the second bake to obtain a dry biscotti with the perfect crunch.
How thick should I cut my biscotti?
The thickness of the biscotti is a personal preference. That being said, most recipes will suggest cutting them 1/2″ thick. Keep in mind that cutting them thicker or thinner will affect the final yield. A thinner cut will yield more biscotti versus a thicker one.
How to cut biscotti without crumbling?
The trick to getting an intact biscotti is not only using a serrated knife but also cutting the logs into slices at the right temperature. It is best to let the logs cool until they can be easily handled as to not burn your fingers.
Waiting too long will cause the logs to be hard and can break while slicing. Not waiting long enough and slicing the logs while too hot can cause them to crumble.
If using nuts in your recipe, chop them finely before incorporating them. This will make it easier to slice.
What is the biscotti shelf life?
Biscotti shelf life is significantly increased because they are dry cookies with little moisture left after the second bake. Store at room temperature for up to 4 weeks. Store in the freezer for up to 3 months.
How to store biscotti?
At room temperature, they keep well in airtight containers. For freezer storage, place in freezable containers or resealable bags.
How to freeze biscotti
Once the biscotti are at room temperature, wrap each one tightly in cling wrap. Place the individually wrapped biscotti in an airtight freezable container, either plastic or glass. Can also use freezer bags. Label with the date and freeze. Consume within 3 months.
What can be done if my biscotti softened during storage?
Biscotti may have softened during storage depending on the different add-ins, for example, dried fruit. These ingredients can have some moisture, rendering the cookie soft. A simple fix: just pop those in the oven at 300°F for ten minutes and the biscotti are good as new.
Can biscotti dough be frozen?
Yes, freezing biscotti is possible. Once the biscotti dough is made, form it into a log, wrap it in plastic wrap and freeze. When ready to make this decadent treat, thaw the logs overnight in the refrigerator and bake as per recipe.
Can I make this a gluten-free biscotti?
Yes. Simply replace the all-purpose flour with a gluten-free flour like Bob’s Red Mill GF Baking flour (NOT SPONSORED).
Instructions
Here is an easy Italian biscotti recipe that can be used as a base to create endless variations. Be sure to scroll to the bottom of the recipe where you can find other variations that can be made from this basic biscotti recipe.
Let’s begin!
Biscotti variations
Orange Biscotti: Replace the lemon juice with 1 tablespoon of orange juice concentrate; replace the lemon zest with that of an orange.
Spiced Biscotti: Eliminate the lemon zest. Add 1 teaspoon of allspice.
Chocolate Chip Biscotti Recipe: Replace the lemon zest with 1 tablespoon of orange zest. Add ½ cup of dark chocolate mini chocolate chips.
Italian biscotti recipes we love
Looking for more? Be sure to consult all of my Biscotti recipes.
Nowadays, biscotti have become so versatile that there are both sweet and savory versions.
The possibilities are truly endless!
Once you have experimented with some recipes, go ahead and create combinations of your own.
Do you want to transform this classic cookie into a decadent treat? Simply drizzle some melted chocolate over the tops!
It is now time to bring this how-to guide into your kitchens and begin baking these perfect dunking biscotti.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
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★★★★★ If you have made these Lemon Biscotti, I would love to hear about it in the comments below and be sure to rate the recipe!
Lemon Biscotti
Ingredients
- 2 cups flour all purpose, 284 grams
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup lemon sugar (refer to note) 150 grams
- ¼ cup brown sugar 50 grams
- 2 eggs room temperature
- ¼ teaspoon vanilla extract
- 1 tablespoon limoncello or lemon juice, freshly squeezed
Instructions
- Preheat oven to 325° F (160° C). Position rack in the center.
- Line baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder and salt). Set aside.
- In a large bowl, whisk the eggs together with both sugars, vanilla extract and limoncello (or lemon juice) until mixture thickens slightly and turns a lighter color.
- Add the liquid ingredients to the dry ingredients; stir with wooden spoon until just incorporated.
- Use a large spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed. Space the logs about 3 inches apart.With damp fingers, shape each section of dough into a log shape.
- Bake for approximately 30 minutes or until light golden brown in color and firm. Allow to cool slightly for about 10 minutes.
- Remove logs from baking sheet and transfer to cutting board.
- Using a serrated knife, slice cookies at an angle about ½ - ¾ inch thick.
- Place slices flat, back on the baking sheets, and return them to the oven for about another 10-15 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.
- Place on a wire rack to cool completely before storing.
Notes
Variations:
Orange Biscotti: Replace the lemon juice with 1 tablespoon of orange juice concentrate; replace the lemon zest with that of an orange. Spiced Biscotti: Eliminate the lemon zest. Add 1 teaspoon of Allspice. Chocolate Chip Biscotti Recipe: Replace the lemon zest with 1 tablespoon of orange zest. Add ½ cup of dark chocolate mini chocolate chips. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.Nutrition
Sanjeev Shangari says
Excellent Recipe.Biscotti turned out perfect.
Maria says
SO thrilled to read this! Thanks Sanjeev!
Lucy says
Hi Maria,
I am thinking of adding almonds to it. Do you think it will work?
Maria says
Although I have not tried, I think the addition of chopped almonds should be fine. Enjoy!
Annette says
Hello I am making this recipe now and notice that there is no oil or butter in ingredient list so as I put the loaves in the oven I’m wondering how this will turn out
Is this recipe correct as is?
Maria says
Thanks so much for your interest Annette. Yes, that is correct… no oil or butter. Enjoy!
Jimmy says
Perfect recipe and very yummy
Than you jimmy
Maria says
Thanks so much Jimmy!
Angie says
I just started my baking journey during this pandemic so I am new to reading recipes and aiming for simple ingredients. I made your Almond biscottis for the first time yesterday and everyone in our house (9 people to be exact) LOVED them!! Thank you so much for this simple and tasty recipe! I’m going to make your lemon biscottis now to use up the lemon from yesterday. Thinking of adding some chopped walnuts with it (hope it works out). Thank you again, Maria! Hope you and your loved ones are staying safe and strong 🙂
Maria says
Thanks so much for sharing Angie!
Ken says
i made the almond biscotti yesterday. To die for!!!!! Fantastic recipe. Thanks so much.
Maria says
Fantastic Ken, thanks so much for sharing!
Val says
This is such a complete guide to making biscotti. It will be my go-to lemon biscotti recipe. Thank you Maria.
Maria says
Thanks so much for your kind words. I am thrilled to hear you will be trying these lemon biscotti, enjoy!
Paula Barbarito Levitt says
This essential guide to biscotti should be published in a magazine or better yet a cookbook. Simply, step by step guidelines to demistify the process is the sign of a true teacher. Brava Maria.
Maria says
Thanks so much Paula, that is very kind of you to say. I’m just sharing my love for biscotti! Thanks so much for stopping by.
Shelia Burns says
Hi Maria, Love this recipe! I made it this morning early so I could make something else if it didn’t turn out well. Am happy! My husband loved the cookies. I made a little addition: after the second baking, I removed them right into a small, new Brown paper bag, mixed up some cinnamon/sugar and added it to the paper bag and gently shook it! TASTY!!!
Now I wrote “LEMON BISCOTTI”on the side! When I get to our book club meeting, I will just roll down the top of the bag, stand a few biscotti up and won’t have any containers to worry about. I might even put a few decorative stickers on the sides.
Can’t wait to try more of these recipes! Thank you somuch!
Maria says
What a great idea Sheila! I’m sure the residual heat from the biscotti “absorbed” some of the cinnamon sugar mixture. I am thrilled to hear you enjoyed these lemon biscotti. Thanks so much for taking the time to comment, appreciate it.
Pamela says
Hi Maria
I just love your recipes and I can’t wait to try these thank you so much
Pamela
Maria says
Thanks so much Pamela, so nice of you to take the time to comment. Appreciate it ♥