Biscotti Del Giorno Recipe

Preheat and prepare

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Have a second baking sheet ready for cooling and slicing.

Toasting nuts (if not already toasted)

If your almonds are not toasted, spread them in a single layer on the prepared baking sheet and toast for 6–8 minutes in the preheated oven until fragrant and lightly golden. Remove and let cool, then coarsely chop.

Whisk dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and sea salt until evenly combined. Set aside.

Cream butter and sugar

In a separate large mixing bowl, beat the softened butter and granulated sugar together until light and pale, about 2–3 minutes with an electric mixer (or vigorously by hand).

Incorporate eggs and flavorings

Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in the vanilla extract and almond extract (if using). The batter will be sticky and glossy.

Combine wet and dry

Fold the dry flour mixture into the wet mixture using a rubber spatula or wooden spoon until a stiff dough forms. Do not overmix. Fold in the toasted chopped almonds and dried cranberries (if using) until evenly distributed.

Divide the dough in half on the prepared baking sheet. With lightly floured or wet hands, shape each half into a log approximately 12 inches long, 2 inches wide, and about 1 inch high. Space the two logs at least 3 inches apart to allow for spreading.

Brush the tops lightly with water or an extra beaten egg and sprinkle with coarse sugar if desired for a sparkly finish.

Bake in the preheated oven for 25–28 minutes, until the logs are set, lightly golden, and spring back slightly when touched. They will not be fully dry inside—that is correct. Remove from oven and let cool on the sheet for 10 minutes to firm up slightly.

Transfer the logs to a cutting board. Using a sharp serrated knife, gently slice the logs diagonally into 3/4-inch–1-inch thick slices. For cleaner cuts, let logs rest 10 minutes; a serrated knife sawing gently works best.

Place the slices cut-side down on the prepared baking sheet (or the second sheet). Arrange with a little space between each slice so air can circulate.

Return the baking sheet to the oven and bake for an additional 10–14 minutes, flipping the slices halfway through, until the biscotti are golden at the edges and dry and crisp throughout. For extra crunch, bake up to 16 minutes total.

Remove biscotti from the oven and transfer to a wire rack to cool completely. They will crisp further as they cool.

If dipping in chocolate: melt the chopped dark chocolate in a heatproof bowl set over barely simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth. Dip one end of each cooled biscotti into the melted chocolate, let excess drip off, and place on parchment to set. Optionally sprinkle with a few chopped almonds before the chocolate sets.

Store biscotti in an airtight container at room temperature for up to 2 weeks. They can be frozen for up to 3 months; thaw at room temperature before serving.