Biscotti Recipe

Prep

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat. If you prefer the almonds toasted, spread 1 cup whole almonds on a separate baking sheet and toast in the oven for 8–10 minutes until fragrant; let cool, then chop coarsely.

Mix dry ingredients

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt until evenly combined.

Cream butter and add eggs

In a separate bowl, lightly beat 2 large eggs with 2 teaspoons vanilla extract and 1 tablespoon orange zest (if using). Add 4 tablespoons softened unsalted butter to the egg mixture and whisk until smooth. The dough will be thicker than typical cookie dough but not as stiff as bread dough.

Combine dough

Make a well in the dry ingredients and pour in the egg-butter mixture. Stir with a spatula until a shaggy dough forms. Fold in 1 cup toasted, chopped almonds until evenly distributed. If the dough feels too dry, add up to 1 teaspoon water or an extra beaten egg white; if too wet, add 1–2 tablespoons flour. Dough should hold together but be slightly tacky.

Shape logs

Divide the dough in half on the prepared baking sheet. With lightly floured hands, shape each half into a log about 12 inches long, 2 inches wide, and 1 inch high, leaving space between logs for spreading. Lightly flatten the tops with your hand or a bench scraper. Optional: sprinkle 1 tablespoon granulated sugar over the tops for crunch.

First bake

Bake at 350°F (175°C) for 22–28 minutes, until the logs are set and lightly golden but still slightly soft in the center. Remove from oven and let cool on the sheet for 10–15 minutes — this helps them firm up for slicing.

Slice

Reduce oven temperature to 325°F (160°C). Transfer the logs to a cutting board. Using a sharp serrated knife, slice the logs on the diagonal into 1/2-inch thick slices. For very crunchy biscotti, slice slightly thinner (3/8 inch); for chunkier cookies, slice up to 3/4 inch.

Second bake

Place the slices cut side down on the baking sheet (or upright if you prefer both sides even). Bake at 325°F (160°C) for 10 minutes, then flip the slices and bake another 8–10 minutes until golden and crisp. For extra hardness, bake an additional 3–5 minutes, watching carefully to avoid burning. Remove to a wire rack to cool completely; they will crisp further as they cool.

If glazing with chocolate: melt 2 oz semisweet chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Stir in up to 1 teaspoon neutral oil to thin if necessary. Dip one end of each cooled biscotti into the chocolate or drizzle chocolate over them. Place on parchment and let set at room temperature or refrigerate 5–10 minutes to firm.

Once set, store biscotti in an airtight container at room temperature for up to 2 weeks. For longest freshness, layer with parchment paper. Biscotti may be frozen for up to 3 months in a sealed container.