These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.

  • Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.

  • With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Cook's Notes

The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.

Store biscotti in an airtight container, up to 2 days, or freeze, up to 3 months.

Reviews (13)

190 Ratings
  • 5 star values: 36
  • 4 star values: 69
  • 3 star values: 47
  • 2 star values: 25
  • 1 star values: 13
Rating: 5 stars
Love it. Made it for company it was a hit I've never been fond of biscotti until now making a 3rd batch today. In December I will send out via snail mail for Christmas. Thanks Martha
Rating: 5 stars
I made this as listed, except I used 2 tsp pure almond extract and 1 tsp pure vanilla extract and made them larger so I had 24 total. They came out wonderfully. Not sure what the folks are doing wrong that say it comes out crumbly and are adding fats. This is a traditional no fat Italian biscotti recipe and it is divine! Trying to save them for breakfast they are so tasty. Maybe they want an American biscotti instead of Italian. Just follow the recipe. If it's a humid day, you might need a touch more flour, as is typical in baking. I had to add about an 1/8 cup because it was raining. Used floured hands to shape. Super easy. This will be my go to biscotti recipe.
Rating: 5 stars
Lots of reviewers are going on and on about adding oil or butter or some other fat to this recipe. That entirely destroys the integrity of traditional Italian biscotti. The reason biscotti was made with no fat was so that it would keep longer for traveling. The dough is only crumbly at first. KEEP MIXING (I use a stand mixer)... it is very sticky, of course, so you have to flour your hands and your board and whatnot liberally... it ends up with a REALLY soft dough, but you can easily form into logs for the first bake, and if you follow the recipe properly, you end up with an outstanding traditional biscotti. Of course the finished biscotti is VERY hard. There's an old joke about the difference between modern American biscotti and traditional Italian biscotti: American biscotti you can dunk in your coffee. Italian biscotti you have to.
Rating: Unrated
Definitely add 1/2 cup of oil! Without it, the "dough" is a crumbly mess.
Rating: Unrated
Have you ever tried this recipie before ? Its wrong !!! The butter is missing and the directions is incorrect !!!
Rating: Unrated
i had the same problem as other reviewers, that the dough is initially very dry. i added about 1/2 cup of vegetable oil and they turned out great! also agree that cutting them into 1/4-inch slices is too thin and 1/2-inch works better so they don't crumble. they also needed to bake a few minutes longer the second time around to get them golden. with these few alterations, these cookies are absolutely addictive.
Rating: Unrated
Just made these darling cookies! Perfection, so much better than with butter or oil. I added pistachios, dried cherries, fresh rosemary from the garden.
Rating: Unrated
I have been experimenting with biscotti recipes for some time, and this one was intriguing. However, as others have mentioned, it was impossibly dry and crumbly. I added 1/2 cup of vegetable oil, which helped immensely. I also substituted almond extract for some of the vanilla. The results were pretty good, but no way could you slice these loaves to 1/4 inch thickness; the biscotti would just fall apart. I was able to do 1/2" slices successfully. The baking time was about 20-25 minutes, not 15.
Rating: Unrated
Followed the recipe exactly with excellent results!!! My family swooned over these- no more store bought biscotti for us!
Rating: Unrated
I added an extra egg to the dough because is was a little too crumbly and also added a tablespoon of almond extract. I then melted white chocolate and drizzled it over the biscotti after they were cooked and dipped them in chopped almonds. Very good!
Rating: 5 stars
I followed this recipe to the letter and it was excellent. I was a little nervous when I saw the mixed reviews, and even more nervous about a whole TABLESPOON of vanilla, but I was already about half way through making them, so I carried right along. Once they came out of the oven, my confidence was renewed-- they are definitely worth a try-- delish!
Rating: Unrated
My last review didn't make it perhaps because it was too negative, however I would never recommend this recipe to anyone. There are much better biscotti recipes out there. Sorry Martha, not this time :(
Rating: Unrated
This was so crumbly when mixed that is would not stick together at all without adding 6T. butter. Even then it could be cut into no smaller than 1 inch thick slices. It did taste good with the addition.