How to Make Biscotti

Baking, Cook, How-To, Learn

Biscotti means “twice baked” in Italian, and double baking is the secret to making these popular, crunchy cookies. To make biscotti, the dough is shaped into an oblong loaf and baked. The baked loaf is then cut into slices that are baked again until they become dry and hard.

 

As durable as they are tasty, these cookies keep extremely well and are a good choice to give as a gift. They are delicious served with fresh fruit, and are perfect for dunking in coffee or a sweet dessert wine such as vin santo.

 

Pick a recipe (scroll down for our favorites), mix up some dough and follow these steps to form and bake your biscotti.

 

Form the logs

Line a cookie sheet with parchment (baking) paper or a silicone baking mat. Moisten your fingers and use them to gently press a portion of the biscotti dough into a rectangle about 10 inches long and 2 1/2 inches wide. Repeat with the remaining dough, leaving 4 inches of space between the logs.

 


 

 

 

 

 

Bake the logs

Bake the cookie logs according to your recipe, or until the edges are light brown and the tops feel firm when touched gently. Let the logs cool.


 

 

 

 

Slice the logs and bake again

Using a serrated knife, cut each log into 3/4-inch slices, or according to your recipe. Return the slices to the prepared cookie sheet, separating them so that air can circulate. Bake according to your recipe, or until the biscotti are golden around the edges and crisp.

 


 

 

 

 

 

 

Let the biscotti cool

Let the biscotti cool on the baking sheet for about 5 minutes. Then, using a spatula, transfer the cookies to a wire rack to cool completely, about 30 minutes. The biscotti will become crisp throughout as they cool.

 

 

 

 

Interested in trying your hand at the Italian cookie? Check out eight of our favorite Williams-Sonoma biscotti recipes:

 

9 comments about “How to Make Biscotti

  1. Sue Welty

    My favorite biscotti are Double Chocolate Ginger and Cheddar Cheese Jalapeno. The savory ones go so well with hearty soup and a salad in the dead of winter. The chocolate and ginger combination is devine with a nice cup of coffee ! Yummmmmmmmm, on both acounts !

    Reply
  2. Anne Asher

    The photos are excelent. They are very helpful and easy to follow. I am very pleased with this site. Thank you.

    Reply
  3. Connie

    I work at a local winery and the owners are Italian. Growing up they were taught to dip the biscotti in
    wine! The owner makes her Grandmothers biscotti recipe and now 8 to 9 other varieties as well. They are
    sold at the winery.
    One of my favorites is the Bacon and chocolate chip dipped in our Dry red the Chambourcin!!!! It is so good you should try it!

    Reply
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  6. Angeliki

    Congratulations! You are one of the few sites that give us exactly the way we manipulate the dough and form the logs, which I consider that it is the most difficult thing in making biscotti. “Keep going” from Greece.

    Reply
  7. Vanessa Tarantino

    After slicing the biscotti do you lay them on there side on the cookie sheet to bake again?

    Reply
  8. Lydia Marano

    I packed up my cookbooks for a cross-country move and haven’t been able to find them since. Thanks for making my favorite recipes available online. <3

    Reply

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