American-Style Vanilla Biscotti

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Yield: 30 to 40 biscotti, depending on size

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Here it is, a biscotti recipe everyone can enjoy — unlike classic Italian biscotti, which are quite hard, these are light and crunchy. Biscotti bake twice rather than once, and thus take a bit longer start-to-finish than normal drop cookies. But the dough is put together exactly like drop cookie dough. And if your kitchen skills include shaping a meatloaf and slicing a loaf of bread, you've got what it takes to make delicious, gorgeous biscotti.

American-Style Vanilla Biscotti

star rating (86) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 30 to 40 biscotti, depending on size
Published: 04/05/2012

Ingredients

Tips from our bakers

  • Variations: Add up to 2 cups nuts, dried fruit (dried, not fresh), or chips to the dough, along with the flour. Adjust the spice to suit the add-in, if desired; e.g., add 1 teaspoon cinnamon with 1 cup chopped dried apple and 1 cup diced pecans. Or substitute hazelnut, butter-rum, or your favorite flavor for the vanilla. A classic Italian anise biscotti is made with 1/2 teaspoon anise extract (or 1/8 to 1/4 teaspoon anise oil, to taste), and 1 tablespoon fennel seeds.

Directions

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1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

2) In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract (if you're using it), and baking powder until the mixture is smooth and creamy.

3) Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.

4) Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.

5) Bake the dough for 25 minutes. Remove it from the oven.

6) Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.

7) Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.

8) Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.

9) Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks.

Yield: 30 to 40 biscotti, depending on size.

Nutrition information

Serving Size: 1 piece (20g) Servings Per Batch: 30 Amount Per Serving: Calories: 70 Calories from Fat: 25 Total Fat: 2.5g Saturated Fat: 1.5g Trans Fat: 0g Cholesterol: 20mg Sodium: 65mg Total Carbohydrate: 11g Dietary Fiber: 0g Sugars: 5g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 05/01/2015
  • from
  • star rating 04/26/2015
  • Colleen Levesque from Bowdoinham, Maine
  • I have been using this recipe for years, King Arthur best flour and always awesome recipes!! I now add or change it up for my own needs ...one of our favorites is Almond flavored when all cool I dip 2/3 in dark chocolate and sprinkle with sliced toasted or un-toasted almonds. Major yumm factor great dipped in a cup of coffee..
  • star rating 04/07/2015
  • Lisa from Elk Grove, CA
  • My husband and I just sat down to enjoy some slightly warm biscotti with a cup of tea. These are soooo delicious -- and easy to make. I made the basic recipe using good maple syrup. I sprinkled them with white crystal and chocolate sprinkles. Delicious, and not too sweet. I've never made biscotti before, but I will make this recipe often from here on out!
  • star rating 04/02/2015
  • LabLover64 from KAF Community
  • Thank you for posting such a easy and tasty biscotti recipe. Everyone loves them!! I did notice a whoops at the end of the recipe box ( it's says to add fennel seeds ) think it's meant to read anise seeds.
  • star rating 03/25/2015
  • Linda from North Wales , PA
  • I am new to biscotti but after 3 batches of strictly following the recipe, today I did a variation. And what a success. If you love the combination of oranges and chocolate, try this. Reduce flour by 1/4 C and substitute 1/4C Hershey's cocoa. Use Cointreau instead of vanilla, add 1/4 t finely graded orange peel. And viola! Heavenly taste sensation.
  • star rating 03/23/2015
  • Lila from Greece
  • We liked this recipe very much!!
  • star rating 01/24/2015
  • Danielle from Howard Beach, NY
  • star rating 01/12/2015
  • Judy from Valley Springs, Ca
  • I had never made Biscotti before. I had company for a week, and I spoiled them the first day with this recipe. We all loved it! I live alone. The company has gone home. I made them again for just me. I love them. I have not tried any variation yet!
    The good news about biscotti is that it lasts a very long time so you can portion them out over time. We're glad you're treating yourself as well as treating those lucky guests. Happy Baking! Irene@KAF>
  • star rating 12/18/2014
  • cookygirl from KAF Community
  • This recipe is the best. Take the basic and run with it. I actually made variations of this recipe for my daughters wedding. We had a biscotti bar. I did anise, chocolate chip walnut, toasted hazelnut cinnamon. and almond. I also did two other kinds but not from this recipe. I made 44 dozen and they were a huge hit. I highly recommend the biscotti pans if you have a lot to bake and you want them to be uniform. The KAF biscotti pans are wonderful. True quality pans.Just give them a light spray of cooking spray before putting in your dough. Have fun that's what its all about.
  • star rating 11/22/2014
  • Nina from Virginia
  • Gluten free Fail. I halved recipe because I didn't want to waste my GF flour if it didn't work out as expected. I used KA GF flour and added Xanthan Gum, an extra egg white and doubled the baking powder (going off some tips on a GF blog I had found) but the end result had a different texture, more bread like. Perhaps the extra egg white and powder was the culprit. But easy to slice and etc. I also let the batter sit overnight in the fridge. I prefer the original recipe with KA unbleached flour. Nice crisp cookie Gluten free changes can be troublesome. Give us a call at the Baker's Hotline for some assistance at 1-855-371-2253. Happy baking! Laurie@KAF
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