Vanilla Biscotti is a satisfying treat to end an evening with family and friends. The mild and relaxing flavors of this crunchy cookie are perfect for dipping into coffee, tea, or hot chocolate while you visit the evening away.
Homemade biscotti is pretty amazing – it’s easy to make, it looks beautiful, it’s crispy and fresh, and the flavor is awesome on its own, but especially delicious when dunked in coffee, tea, hot chocolate, or milk. So go ahead, have a couple cookies dipped in your morning coffee!
Originally from Italy, biscotti gets its name from the Latin word “biscoctus,” which means “twice-baked.” Unlike chewy and soft cookies, biscotti is baked two times to intentionally make the cookie crispy, making it ideal for soaking up all the flavors of your beverage.
This vanilla biscotti recipe is really easy to make and uses mostly staple kitchen ingredients. The dough comes together quickly and is baked first in a loaf or log shape. Then it is sliced and baked again with the cut sides laying flat on the pan. The result is a flavorful and crunchy cookie that looks beautiful.
While you can eat biscotti plain, I like dipping the cookie into melted chocolate. These look so gourmet and taste so much better than purchased biscotti. For more cookies that look fancy but are truly easy to make, try Meringues, Cutout Sugar Cookies with Marbled Icing, Orange Madeleines, Cookies n Cream Cookies, and Champagne Cookies.
Because biscotti are sturdier than soft cookies, they travel really well to parties, they can be served stacked together on their ends for a fun presentation, and they make fun and delicious homemade gifts!
Table of Contents
About Vanilla Biscotti
- Perfectly Crispy
- Covered in Chocolate
- Great for Dipping
- Vanilla and Almond Flavors
- Customizable
Tools You Need
- Stand Mixer and Bowl with Paddle Attachment
- Rubber Spatula
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Small Microwave Safe Bowl
What You Need to Make Vanilla Biscotti
- Butter – softened, for flavor and crispiness
- Sugar – granulated, just a little sweetness
- Eggs – bind all of the ingredients together
- Vanilla – pure vanilla has the best flavor
- Flour – all purpose
- Almond Flour – adds a slight nutty flavor
- Baking Powder – just one leavening agent
- Chocolate Chips – use whatever variety you like, for drizzling
Overview | How to Make
The full printable recipe is below
- Cream butter and sugar using paddle attachment of mixer.
- Add eggs and vanilla; mix until combined.
- Mix in flour, almond flour, and baking powder until just combined.
- Divide batter in half and put each half on a parchment-lined baking sheet.
- Form batter into loaves: 10″ x 2.5″ and 1/2″ thick.
- Bake at 350 degrees for 18-20 minutes.
- Let biscotti cool and then slice into 1/2″ thick slices.
- Lay cut pieces flat on baking sheets and bake for another 15-17 minutes. Allow to cool.
- Melt chocolate in microwave. Drizzle the chocolate or dip one side of each cookie into the chocolate. Return to baking sheet and place in the fridge to allow chocolate to harden.
Tips
- Don’t overmix the batter.
- Wet your hands to shape the batter because it is sticky.
- Use a serrated knife to slice the loaf to reduce crumbling.
- Slice vanilla biscotti at an angle for long, pretty pieces.
Variations
- Sprinkle sliced almonds onto chocolate before it has hardened.
- Add mix-ins to batter: coconut, nuts, dried fruit, poppy seeds, etc.
- Sprinkle with sugar crystals or sea salt before chocolate sets.
How to Store Vanilla Biscotti
At Room Temperature – Let the cookies fully cool and then store in an airtight container for up to three weeks. Use parchment paper between layers to keep the chocolate from sticking to other cookies. Because the moisture has been baked out, they are very shelf stable.
Refrigerator – Because biscotti last so long at room temperature, there is no need to refrigerate them. That would actually just allow fridge odors to enter the cookie. However, if your kitchen is hot and the chocolate might get soft, then store them in an airtight container in the fridge for up to three weeks. For long term storage, consider freezing instead of refrigerator.
Freezer – Prepare the cooled cookies in an airtight container with parchment paper between layers. Freeze for up to three months. Let thaw to room temperature when ready to eat.
Vanilla Biscotti isn’t considered a health food, but because it has relatively small amounts of butter and sugar, it isn’t as unhealthy as a lot of cookies.
Biscotti cookies, by nature, are meant to be harder cookies so they can be dunked into beverages and maintain their shape. If they are way too hard, then you can try not cooking for as long. You just need to make sure they dry out completely.
Join the cookie club! Receive the best new cookie recipes and tips delivered directly to your inbox!
More Easy Cookie Recipes
- Peanut Butter Blossoms
- Peanut Butter Cup Cookies
- Cranberry Orange Cookies
- Cinnamon Cookies
- Funfetti Cookies
- Peanut Butter and Jelly Cookies
Vanilla Biscotti
Ingredients
- 4 tablespoons butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup almond flour
- 1 teaspoon baking powder
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream together the softened butter and granulated sugar in the bowl of a stand mixer using the paddle attachment.
- Next, add the eggs and vanilla. Mix until well combined — making sure to scrape down the sides of the bowl as necessary.
- Next, add the flour, almond flour, and baking powder. Mix just until combined.
- Divide the batter in half and place each half on a parchment lined baking sheet. Wet your hands and pat the dough into a loaf about 10” long, 2.5” wide, and 1/2” thick.
- Bake the biscotti for 18-20 minutes or until the edges become golden brown.
- Allow the biscotti to cool and then slice them ½” thick (I like to slice them on an angle but that’s up to you).
- Place the biscotti cut side up on the baking sheet and bake for another 15-17 minutes, or until the biscotti are dried and crisp.
- Add the chocolate chips to a small microwave safe bowl and microwave until melted — about 2 minutes, stirring every 30 seconds. Dip or drizzle the chocolate over the biscotti and place them back on the baking sheet.
- Transfer the biscotti to the fridge and allow the chocolate to set — about 30 minutes.
- Once the chocolate has hardened, transfer the biscotti to an airtight container. Store at room temperature for up to two weeks.
Notes
Tips
- Don’t overmix the batter.
- Wet your hands to shape the batter because it is sticky.
- Use a serrated knife to slice the loaf to reduce crumbling.
- Slice vanilla biscotti at an angle for long, pretty pieces.
Leave a Comment