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Biscotti

5.0(1974)

These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon. Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus zest. Or take the cookies over the top by drizzling with melted chocolate, glazing with icing or dusting with sprinkles. You do you.

by Molly O'Neill

Open original recipe

ItalianSnack, Dessert

Servings

About 24 cookies

Total time

Calories / serving

135 kcal

Ingredients (9)

serves

1 vanilla bean, split in half lengthwisevanilla
3/4 cup granulated sugarsugar
1/2 cup unsalted butter, at room temperaturebutter
2 eggsegg
2 teaspoons vanilla extractvanilla-extract
2 cups all-purpose flourflour
1 1/2 teaspoons baking powderbaking-powder
1/2 teaspoon fine sea saltsalt
1 1/4 cups slivered almonds, coarsely choppedslivered-almonds

Instructions (3 steps)

01Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
02Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.