How to Make Classic Biscotti, Plus Recipes

Adrian Mueller
Once you see how easy biscotti are to mak, you’ll pass right by the ones that come in boxes or wrapped in cellophane. These crisp Italian cookies are a breeze to bake in large batches and to customize with add-ins—try our master recipe, with almonds and anise seeds, or one of our clever variations.
Start Slideshow

1 of 9

Crunch Time

Adrian Mueller
View Recipe this link opens in a new tab

Biscotti are also the ultimate make-ahead treat -- they last for weeks. That gives you plenty of opportunities to enjoy them with coffee, tea, or dessert wine. Let the dunking begin.

Advertisement
Advertisement

2 of 9

Make the Dough

Adrian Mueller

Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.

3 of 9

Form Logs

Adrian Mueller

Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.

Advertisement

4 of 9

Brush and Bake

Adrian Mueller

Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.

5 of 9

Slice and -- Bake Again

Adrian Mueller
View Recipe this link opens in a new tab

Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

6 of 9

Pistachio, Papaya, and Ginger Biscotti

Adrian Mueller
View Recipe this link opens in a new tab

And here are those novel variations we promised you earlier. We love the pop of color -- pistachio meets papaya, otherwise known as nutty crunch meets sweet, while coconut adds to the tropical take and ginger adds spice.

Advertisement
Advertisement
Advertisement

7 of 9

Chocolate and Orange Biscotti

Adrian Mueller
View Recipe this link opens in a new tab

A classic combo that tastes good in so many desserts. Here, semisweet chocolate pairs with almonds and ever-aromatic candied orange zest.

8 of 9

Espresso and Lemon Biscotti

Adrian Mueller
View Recipe this link opens in a new tab

No one seems to know where or why a cup of espresso was first served with slice of lemon peel on the saucer, but the clean, fragrant bite of lemon adds contrast to a coffee-almond biscotti. And you knew we love instant espresso powder didn't you?

9 of 9

Hazelnut and Apricot Biscotti

Adrian Mueller
View Recipe this link opens in a new tab

Bring on the hazelnuts; sweet and rich, they're a classic of Italian desserts (and not just this). Pairing them with slightly tangy dried apricots makes for a subtle, totally delicious biscotti.

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.marthastewart.com