Classic Biscotti
Learn how to make the best classic biscotti with this easy, foolproof recipe. These twice-baked Italian cookies come out perfectly crunchy and full of flavor, featuring almonds, cranberries, and a hint of sweetness. Follow our step-by-step guide and expert tips for successful biscotti measure flour correctly, don’t over-knead, cool before slicing, and brush with egg wash for a golden finish. Perfect for dipping in coffee or tea, these homemade biscotti are simple to bake, deliciously crisp, and ideal for gifting or everyday treats.
Ingredients
- 2 cups all purpose flour
- ¾ cup sugar
- 2 teaspoon baking powder
- ¼ tsp salt
- ¼ tsp nutmeg
- 1 Teaspoon lemon zest
- ¼ cup vegetable oil or melted butter
- 2 eggs
- 1 Teaspoon almond extract
- ½ cup almonds
- ½ cup dry cranberries and raisins
For egg wash
- 1 egg
- 1 tsp water or milk
Instructions
- In a large bowl place dried ingredients, flour, sugar, baking powder, salt and nutmeg. Give it a quick mix.
- Add liquids ingredients, vegetable oil and egg mix together. Use hands to combined, until crumbly but cohesive cookie dough. Add almonds and cranberries, give it a light knead to incorporate.
- In a surface, place the dough and incorporate the nuts and make it a bit more cohesive.
- Divide into half, and form into two rectangles loaves.
- Transfer to a baking sheet covered with parchment paper.
- Brush with an egg wash.
- Bake in preheated oven 180°c/365f for 30 minutes.
- Cool biscotti at room temperature for 20 minutes.
- Slide biscotti into one inch thick pieces.
- Lay flat biscotti in a baking sheet, bake in preheated oven 160C/ 325 F for 20 minutes or until golden and completely dry. Remove from the oven and leave to cool before serving.