clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Biscotti Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • Author: Emily Roselyn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45
  • Yield: 20 1x


Biscotti are not at all difficult to make, contrary to what I once believed (similar to how cannoli are). A very straightforward dough is used to make biscotti, which you may personalize with your preferred extracts and additives.


  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 tablespoon baking powder
  • 3 1/4 cups all purpose flour
  • 2/3 cups chopped pecans


  • Turn on the 375°F oven. Using parchment paper, line a sizable baking sheet. Place aside.
  • Combine the sugar, oil, eggs, almond extract, and vanilla extract in the bowl of your stand mixer with the paddle attachment. Adding the salt and baking powder, stirring to combine while sometimes scraping the bowl’s edges.
  • Then, add the flour and mix briefly while the mixer is on low. The dough will be extremely sticky.
  • Dough is divided in half. On the baking sheet, divide the dough into two (15-inch) logs, leaving a minimum of 3 inches between the two logs to allow for spreading.
  • Until golden brown, bake for 25 to 30 minutes. Remove from the oven, then let the baking sheet cool for five minutes. Slice the fruit into 1-inch-thick slices with a knife or bench scraper. Place the baking sheet with the flattened biscotti slices back in the oven for 5 more minutes. The biscotti should be taken out of the oven, turned over, and baked for an additional 3 to 4 minutes, or until gently toasted.
  • Move to a wire rack to thoroughly cool.


  • For up to a week, store airtight at room temperature.
  • sealed for up to 60 days in the freezer.
  • Category: breakfast
  • Method: Baking
  • Cuisine: Italian


  • Serving Size: 20
  • Calories: 121 kcal
  • Sugar: 7.6 g
  • Sodium: 62.9 mg
  • Fat: 5.8 g
  • Saturated Fat: 3.1 g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 15.6 g
  • Fiber: 0.8 g
  • Protein: 2.2 g
  • Cholesterol: 8.6 mg

Keywords: biscotti, Italian bread