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

Source: Everyday Food, January/February 2012
Total Time Prep Yield



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

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How would you rate this recipe?
  • ainsleybadman
    8 DEC, 2018
    From what I’ve seen of other biscotti recipes the flour should be 2 cups, I made the recipe as written and the dough was too dry to come together. Tried to rescue it by increasing everything by a third. I believe that if you start with 2 cups of flour instead the recipe should work just fine.
  • CasaRodanti
    26 FEB, 2017
    Why won't this site allow me to change the rating. It's not a 4-star. I am being generous to give it 1 star. In addition the 34 alleged 4-star reviews show no comments.
  • CasaRodanti
    26 FEB, 2017
    Something is missing in this recipe. No fat or liquid except 3 eggs and vanilla. The mixture simply did not come together. I had to add some oil to be able to form it. The cookies tended to break up when I sliced them. The flavor was OK.

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