Biscotti is the perfect back-pocket cookie recipe to have on hand: The Italian cookies have a crisp yet sturdy texture that makes them perfect to make and give as gifts (no breaking apart in the box!), they’re simple to make and can be endlessly customized—swap up the mix-ins to whatever nuts or dried fruit you prefer, dip in chocolate or dust with sanding sugar for a sparkling, festive look.
Once you master the method, you’ll realize why these cookies are a favorite in Europe. Biscotti means “twice baked” in Italian, and double baking is the secret to making these 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. Watch this video to see how it’s done.
As durable as they are tasty, these cookies keep extremely well and are a good choice to give as a gift. They are delicious dunked in coffee or a sweet dessert wine, so add a bag of locally roasted coffee beans or a bottle of vin santo for a homemade gift that will be truly appreciated.
Pick a recipe (scroll down for our favorites), mix up some dough and follow these steps to form and bake your biscotti.
|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.
|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:
- Chocolate-Cherry Biscotti with Almonds
- Chocolate-Almond Biscotti
- Honeyed Biscotti with Almonds and Dates
- Chocolate-Dipped Cranberry-Pistachio Biscotti
- Fig and Pistachio Biscotti
- Candy Cane Biscotti
- Hazelnut and Dried Cherry Biscotti
- Anise Biscotti
Hi, Para aumentar la variedad en su dieta, intente experimentar y consumir diferentes tipos y diferentes métodos de preparación de sus vegetales verdes favoritos.verduras de hoja
I loved all your recipes and tried also.
I make my biscotti with adding spelt flour!!!! Very delicious!
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The photos are stunning! Biscotti definitely is the perfect back-pocket cookie recipe to have on hand. Thank you a lot for sharing the recipe and such detailed instructions.
[…] photo: Williams Sonoma – How to Make Biscotti […]
I find that if I slice the biscotti too soon they crumble when cut. I have to wait a long time before cutting them
Could you use gluten free flour instead of the regular?
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The biscotti was very good!
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
After slicing the biscotti do you lay them on there side on the cookie sheet to bake again?
That’s how they become crunchy, if u bake them only once they are too soft..
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.
[…] I don’t know about you, but I love Biscotti! My grandma is a huge coffee drinker and anytime that her birthday or a holiday comes up I make sure to make her a special present of Biscotti to her. Here are some of my favorite recipes. If you’ve never made biscotti, it’s not super difficult, but it is different. I found this great tutorial on how to make biscotti by Williams Sonoma. […]
[…] ↑ https://blog.williams-sonoma.com/how-to-make-biscotti/ […]
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!
I love W&S!
The photos are excelent. They are very helpful and easy to follow. I am very pleased with this site. Thank you.
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 !
I would love to try your recipie for this as I too live chic and ginger