Picture this: Autumn leaves, golden and crisp, echo crunchily with every step you take towards a small trattoria nestled on the outskirts of this small town you’ve found on your road trip through the picturesque Tuscany. Shortly after ordering, the server brings out fresh biscotti with a smell of toasted almonds. As soon as you bite into it, your teeth gently crack through the golden brown, crisp exterior, echoing a crunch, reminding you of the golden leaves outside. With each bite, a burst of nutty sweetness with subtle hints of vanilla and orange zest paints a tapestry of flavors on your taste buds.

Ready to have those delicious biscotti flavors mingle on your tongue? These classic Italian cookies are super easy to make, too!

How to Make Authentic Italian Biscotti

The Italian biscotti, also known as cantucci, is a twice-baked almond cookie that originated in Tuscany – known for its crunchy texture, and is traditionally dipped in a sweet wine like Vin Santo.

Get these Simple Ingredients:

2 cups all-purpose flour
1 cup white sugar
1 tsp baking powder
3 large eggs
1 tsp vanilla extract
1 cup whole almonds, toasted and chopped
1 pinch of salt
1/2 to 3/4 cup (1 to 1.5 sticks) butter
Optional: 1 tsp orange zest

Alternative Ingredients:

All purpose flour – An equal amount of cake flour for a slightly lighter texture, whole wheat flour, gluten-free flour blends
Sugar – Brown sugar, honey, maple syrup
Baking powder – equal amount of baking soda (use an acidic ingredient like lemon juice to activate it)
Eggs – 1/4 cup of unsweetened applesauce, mashed bananas or yogurt per egg that you replace, vegan option: flax or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water for each egg)
Vanilla extract – Almond extract
Almonds – Walnuts, pecans, hazelnuts, cranberries, cherries, or apricots
Orange zest – Lemon zest, lime zest

Step-by-Step Instructions for Italian Almond Biscotti

Step 1: Before starting to mix everything, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a cookie sheet.

Step 2: Take a large bowl and add flour, sugar, baking powder, and a pinch of salt to it before you mix it all together.

Step 3: Use a separate bowl for the wet ingredients and combine the softened butter with the sugar before you beat the eggs with the vanilla extract and orange zest into it – then add the dry ingredients mix from step 2 and combine it well using either a food processor, electrical mixer, or whisk.

Step 4: Fold in the chopped almonds and mix them, the dough should be sticky.

Step 5: Divide the dough in half and roll each half on a lightly floured surface into a log about 12 inches long and 2 inches wide. Then put those logs onto the prepared baking sheet and place them with enough space apart.

Step 6: Place the sheet into the preheated oven and bake for 25-40 minutes – the logs should be lightly brown before you remove them from the oven – let them cool off at room temperature for 10 minutes.

Step 7: Once cooled off enough, turn the oven temperature down to 325°F (160°C) for the second baking and use a serrated knife to cut your baked cookie dough diagonally into 3/4-inch slices – then lay those slices cut side down on the baking sheet and bake for another 10 minutes.

Step 8: After those 10 minutes, take them back out and turn them over and bake for another 10 minutes or until they’re golden and crisp.

Step 9: You’re done with the baking, promise! Take the biscotti out and let them cool off on the baking sheet – you will notice they will continue to harden as they cool down.

Enjoy your delicious biscotti by either dipping them into a cup of coffee or your favorite sweet dessert wine!!

Expert Tips to Make Delicious Biscotti

Use fresh almonds and toast them just before using them for your biscotti to give them a better flavor and texture – this will give them this nutty flavor!
When you’re combining your wet and dry ingredients, be careful not to overmix the dough as that can make the biscotti tough, so just mix well enough until everything is combined.
If you have the time, let the dough chill in the refrigerator for about 30 minutes to make it easier to handle and spread during the first bake.
Use a sharp serrated knife to cut your biscotti slices – cut with a gentle sawing motion to prevent crumbling.
You may be wondering about the double baking but it’s essential to give you this traditional crunch – you want your biscotti logs to be just slightly brown after the first baking and then keep a close eye on the second bake to not overbake it.

What to Serve with Biscotti

Drinks

Coffee (classic pairing)
Espresso
Cappuccino
Hot chocolate
Hot tea – black tea, herbal tea, or green tea
Warm or cold milk
Dessert wine – Vin Santo
Honey

Dipping

Ice cream
Yoghurt

On the Side

Cheese – Parmesan or Pecorino
Fruit – Berries, figs, grapes
Chocolate – melted chocolate (personal fave!)
Nut butter – almond butter, peanut butter, hazelnut spread

Frequently Asked Questions (FAQs)

If you have more questions, please let us know below!

Where is biscotti from?

Biscotti is originally from Tuscany and is also known as “cantucci” or “cantucci,” which means “twice-cooked”. You’re baking it twice to get this traditional crunch and to allow it to be able to store for longer periods. While the classic version is made with almonds, you can experiment with other addings, such as nuts, fruits, or even flavors. Biscotti is typically served with coffee, tea, or a dessert wine.

How to Store Biscotti?

To keep your biscotti as fresh as possible, store it in an airtight container for several weeks, which also makes it perfect for gifts – consider experimenting with different flavors such as chocolate chips, dried fruits, or different nuts.

Is biscotti better with butter or oil?

Traditional biscotti call for butter to get this rich and creamy flavor, though it’s also important for the texture to get this crisp and tender crumbly interior. Nonetheless, you can use oil (i.e. olive oil) to make biscotti, however, the texture and flavor of your biscotti will be slightly different.

Why do my biscotti crumble when I cut them?

Your biscotti may crumble if you over-baked them on the first baking – however, if they’re not overbaked, you may just be using a dull knife. So, just use a sharp serrated knife to cut into your biscotti without it crumbling too much – they will naturally crumble a bit too.

Easy Authentic Italian Biscotti Recipe | Traditional

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Author: Anna Dykeman

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Instructions

Before starting to mix everything, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a cookie sheet.
Take a large bowl and add flour, sugar, baking powder, and a pinch of salt to it before you mix it all together.
Use a separate bowl for the wet ingredients and combine the softened butter with the sugar before you beat the eggs with the vanilla extract and orange zest into it – then add the dry ingredients mix from step 2 and combine it well using either a food processor, electrical mixer, or whisk.
Fold in the chopped almonds and mix them, the dough should be sticky.
Divide the dough in half and roll each half on a lightly floured surface into a log about 12 inches long and 2 inches wide. Then put those logs onto the prepared baking sheet and place them with enough space apart.
Place the sheet into the preheated oven and bake for 25-40 minutes – the logs should be lightly brown before you remove them from the oven – let them cool off at room temperature for 10 minutes.
Once cooled off enough, turn the oven temperature down to 325°F (160°C) for the second baking and use a serrated knife to cut your baked cookie dough diagonally into 3/4-inch slices – then lay those slices cut side down on the baking sheet and bake for another 10 minutes.
After those 10 minutes, take them back out and turn them over and bake for another 10 minutes or until they’re golden and crisp.
You’re done with the baking, promise! Take the biscotti out and let them cool off on the baking sheet – you will notice they will continue to harden as they cool down.