Basic Biscotti Recipe

Biscotti is one of the perfect snacks, in my opinion. Medium-sweet, nutritious croutons are super easy to store, and they are also pretty and delicious. Besides, the basic biscotti recipe is very simple.

Biscotti is an elongated Italian almond cookie, also known as cantucci. These cookies are baked twice to achieve a dry and crispy texture. Biscotti are enjoyed by dipping them in a drink, traditionally in Italy – in dessert wine, but they are also perfect with coffee, tea or a glass of milk.

The basic biscotti recipe consists exclusively of flour, sugar, eggs, pine nuts, and almonds, which are not fried or peeled. As you can see, biscotti do not contain yeast or fat (butter, oil, or even milk), but there are options for making them with fat, and they have their advantages. For example, biscotti with butter will be more tender, crumbly, and nutritious. However, such biscuits will absorb the drink, they are intended to be dipped in, worse.

The dough for future biscotti is quite dense, as it contains little liquid. It is baked twice: once in the shape of a baguette, and the second time after cutting it into pieces. The second baking determines how firm your biscotti will be, and it’s entirely a matter of taste.

The great thing about the basic biscotti recipe is that it gives you absolute freedom of imagination: you can come up with endless fillings. As for me, you shouldn’t stop at the basic recipe with pine nuts and almonds. I suggest you try adding dried fruits (e.g. raisins, cranberries, dried apricots), your favorite nuts (pistachio, hazelnuts, walnuts will also taste great) or even chocolate – why not?

I supplemented my biscotti recipe with raisins (they add a fresh note) and pistachios (I love their flavor and bright color in the cut). Furthermore, I left out the almonds, as I also like their taste, but the pine nuts seem superfluous in this combination.

Ingredients for the basic biscotti recipe:

• eggs
• sugar
• vanilla extract
• salt
• all-purpose flour
• baking powder
• peeled pistachios
• almonds
• raisins

Instructions:

1. Pour boiling water over the raisins and set aside for 1 hour (optionally, you can soak them in rum 1–2 days before cooking).
2. Turn on the oven to preheat to 180°C (355°F).
3. Beat the eggs with sugar, vanilla, and salt with a mixer for 8–10 minutes.
4. Gradually add the sifted flour and baking powder, stirring with a silicone spatula.
5. Drain the raisins and place them on a paper towel to get rid of excess moisture.
6. Add the pistachios, almonds and prepared raisins to the dough and mix.
7. Cover a baking sheet with parchment and dust it with flour.
8. Put the dough on a baking sheet and, dusting your hands with flour, form a “baguette” about 30 cm long.
9. Bake it for 20–25 minutes in an oven preheated to 180°C (355°F), check doneness with a toothpick.
10. Let it cool for about 10 minutes, then cut a “baguette” into 1.5-2 cm thick slices, put them on a baking sheet and dry in the oven for about 15–20 minutes at 150°C (300°F).
11. Remove from the oven, cool, then transfer to an airtight container.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!