If you're looking for something sweet to enjoy with your coffee, Biscuits Cookies are for work! This Italian cookie recipe is delightfully crunchy, and can be customized with your favorite add-ins.
I have fun too Cake Mix Biscuit Recipe Also on my site if you love a short cut!
Why you'll love this biscotti recipe
- Classic and simple! Biscotti is a cookie that has been loved for ages. This is a super easy cookie recipe, and perfect for dipping into a hot cup of coffee, tea, or even hot chocolate!
- Customizable. One of the best things about Biscotti is that it's open to customization. You can easily change the flavor with extracts, dried fruits, nuts and chocolate to name a few ideas.
- Perfect for gift giving. A bag of biscuits packaged with a ribbon makes a wonderful holiday or hostess gift.
- go ahead. This recipe makes a large batch, perfect for making ahead and enjoying throughout the month. And they freeze very well, so you can enjoy them for months to come!
What is biscotti?
Biscotti aren't my usual soft, melt-in-your-mouth cookies, but I'm a huge fan anyway. These crunchy, crunchy Italian cookies are a must when you drink a cup of hot coffee in the morning. After all, even though I love my coffee cake as much as the next cheek, sometimes I just don't want a treat that's overly sweet.
Biscotti are classic Italian cookies that are very crunchy, and thus good for drinking coffee if you're an adult, and milk if you're a kid. These cookies are also baked twice; Once in log shape, and again after they are sliced into individual cookies, this is why they are harder than most cookies.
Recipe ingredients
Time to go over the cookie ingredients. Be sure to scroll to the recipe card at the bottom of the post for the full ingredient list and printable recipe. Everything you need is probably already in your pantry, but here's a list to check:
- Sugar: I used granulated sugar in these cookies.
- Vegetable Oil: Unsalted butter can be substituted for vegetable oil, but note that the texture and flavor will not be the same.
- Eggs: They act as a binding agent for the cookie mix. I use large eggs in all my baking recipes.
- Extract: I used both almond and vanilla, which provide flavor.
- Salt: Some sweetness to balance and enhance the flavor.
- Baking powder: Helps to log cookies.
- Flour: All-purpose flour will thicken your cookie mixture so that the log holds its form.
- Nuts: I used chopped pecans as my add-in.
How to make biscuits
You won't need much time at all to make and bake these cookies. Once you've mixed the cookie dough and made the logs, all that's left is to bake them, slice them, and then bake them again!
Make the dough: Yours in a big bowl Stand mixer Mix together the sugar, oil, eggs, almond extract and vanilla extract. Add salt and Baking powder and mix to combine, scraping down the sides of the bowl as needed. You can also use a hand-held electric mixer of your choice. Turn the mixer to low speed and add the flour, just until combined. dugh will be very sticky.
Then roll the biscuit dough into 2 long logs on a parchment-lined baking sheet with at least a 3-inch spread between the two logs.
Bake the biscuits twice: Bake in a preheated 350°F oven for 25-30 minutes until golden brown. Then remove the baking sheet from the oven and let the logs cool for 5 minutes. Then using a knife or a bench scraper, cut the biscotti into 1-inch pieces. I prefer a straight edge knife over a serrated knife to get a clean edge.
Then place the cut biscotti back on the baking sheet in the oven for 8 minutes, flipping the biscotti once halfway through. This ensures that the biscotti gets crunchy all over the slide!
Tips for success
And that's all there is to it! Here are a few tips to help you perfect your biscotti-making techniques:
- to use Stand mixer: You can stir the mixture by hand, but the process goes faster when you use a mixer.
- If you want soft cookies: Don't bake them longer the second time. Pull them out quickly and while they're still a bit crisp, they'll soften. On the other hand, if you want them crispier, leave the cookies for a little longer, but make sure they don't burn.
- Do not chop logs while hot: If the cookie logs are not completely cooled, they will break when you try to cut them
- Switch up add-ins/: I like to add chopped pecans, but you can Chocolate chipDried cranberries, almond slivers, etc
- Use different extracts: Extracts are an easy way to change the flavor profile. Try rum extract, lemon, vanilla, or coconut!
- Add spice or zest! Add a teaspoon of cinnamon, pumpkin pie spice, nutmeg, or fennel to name a few! Zest in some orange zest, or lime or lemon zest as another layer of flavor!
How do you eat biscuits?
Biscuits are best served with a mug of tea or coffee! As mentioned above, they are great for dunking. I sometimes like to drizzle them with chocolate or white chocolate before eating. You can even serve them with a dessert wine after dinner for a nice light treat.
How to Store Homemade Biscuits
Store these cookies in an airtight container at room temperature for up to a week. If you decide to dip them in chocolate, it's best to refrigerate them.
Can I freeze these?
Refrigerate the biscuits in an airtight container for up to 90 days (about 3 months) for optimal freshness.
description
sweet Homemade biscuits A classic Italian cookie recipe. These slim, crispy cookies are best enjoyed dipped with a cup of coffee!
- 1 cup zinc sugar
- 1/2 cup vegetable oil
- 3 the egg
- 1/2 tsp Almond extract
- 1 tsp Vanilla extract
- ¼ tsp kosher salt
- 1 tbsp Baking powder
- 3 1/4 cups All purpose flour
- 2/3 cup chopped pecans
- Preheat oven to 375°F. Line a large baking sheet Parchment paper. Set aside.
- Attach your stand mixer to the bowl Paddle attachment Mix together the sugar, oil, eggs, almond extract and vanilla extract. Add the salt and baking powder and mix to combine, scraping down the sides of the bowl as needed.
- Turn the mixer to low and add the flour, mixing until just combined. The dough will be very sticky.
- Divide the dough in half. Form the dough into 2 (15-inch) logs on your baking sheet with at least a 3-inch spread between the two logs.
- Bake for 25-30 minutes until golden brown. Remove from oven and let cool on baking sheet for 5 minutes. Using a knife or a bench scraper, cut into 1-inch-thick slices. Flatten the cut biscotti on the baking sheet and place in the oven for 5 minutes. Remove from oven, flip biscotti over and bake an additional 3 – 4 minutes until lightly toasted.
- Transferring to a wire rack is perfectly cool.
Comment
Store airtight at room temperature for up to a week.
Freeze airtight for up to 3 months.
Keywords: Cookies and Cups, Almond Biscotti, Italian Biscotti, Biscotti Recipes
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