Vanilla Biscotti

star rating (12) rate this recipe »
Recipe photo
Baking time:
Yield: about 1 1/2 dozen biscotti, depending on thickness.

Recipe photo

Vanilla Biscotti

star rating (12) rate this recipe »
Baking time:
Yield: about 1 1/2 dozen biscotti, depending on thickness.
Published: 01/01/2010

Ingredients

Tips from our bakers

  • Add up to 1 1/2 cups nuts, dried fruit, or chips to the dough, along with the flour. Adjust the flavoring to suit the add-in, if desired; e.g., add 1/4 teaspoon orange oil with 3/4 cup dried cranberries and 3/4 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

1) Preheat the oven to 350°F. Lightly grease the biscotti pan

2) In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. Add the flour using the low speed of your mixer, stirring until smooth; the dough will be sticky.

3) Scoop the dough into the prepared biscotti pan, shaping it into a rough log and leaving about 3/4" bare around the edges of the pan. The dough should be mounded in the center.

4) Bake the dough for 25 to 30 minutes, until it's golden brown all over. Remove it from the oven, and allow it to cool in the pan for 30 minutes. Remove from the pan. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Wait 5 minutes before slicing. Softening the crust just this little bit will make slicing the biscotti much easier. Use a serrated knife to cut diagonal 1/2" to 3/4" slices.

5) Reduce the oven temperature to 325°F.

6) Set the biscotti on edge on a large baking sheet; there's no need to grease the pan. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the center, if you break one in half; but they'll continue to dry out as they cool. Remove the biscotti from the oven, and transfer them to a rack to cool.

Reviews

1 2  All  
  • star rating 03/15/2015
  • from Savannah, Georgia
  • This a million dollar recipe. Since I discovered since recipe last year, I have been baking it every two weeks, it is the best. My husband love this recipe and he is not happy when I do not make it.
  • star rating 01/17/2015
  • Douglas O. from Phoenix, AZ
  • Absolutely love biscotti, and have had it for years. Always wanted to make it. Normally takes me a few recipes and tinkering to get things right. This recipe nailed it the first time! Thanks so much for this recipe, greatly appreciated.
  • star rating 12/12/2014
  • Neomi from virginia
  • Made the anise-fennel seed option. Delicious.
  • star rating 12/30/2013
  • Regina from Moberly, MO
  • Used white whole wheat and this baked up fine, even without the biscotti pan I thought I had. My 6 month old thinks they make great biter biscuits!
  • star rating 12/30/2013
  • Regina from Moberly, MO
  • Used white whole wheat and this baked up fine, even without the biscotti pan I thought I had. My 6 month old thinks they make great biter biscuits!
  • star rating 08/25/2013
  • from
  • I added chocolate chips so good
  • star rating 01/11/2012
  • knit2cats from KAF Community
  • This is a lovely, easy to make biscotti recipe that can be varied with whatever ingredients suit your fancy. I don' t think I've ever made it plain vanilla although I probably should. Yesterday I had orange peel I had candied some time ago that needed to be used. I added that, cut small, with sliced almonds and 1/4 tsp almond extract (in addition to the 1 tsp vanilla). So good with my morning coffee. I don't have a biscotti pan so shape it into a log on a baking sheet. Wetting my hands makes shaping easy. However, I make biscotti so often maybe I should buy a biscotti pan!
  • star rating 06/04/2011
  • Vitabella from KAF Community
  • This is a great recipe and the result is a delicious cookie! They came out just like my italian grandmother used to make, and that warms my heart to make something so good, just like she did. I frost them with an icing made from confectioner's sugar and milk, then add colored sprinkles....my nieces and nephews love them!!!
  • star rating 02/16/2011
  • milkwithknives from KAF Community
  • Ooh, perfectly yummy biscotti. Having struggled through a tooth-shatteringly hard biscotti from a bakery a few years ago, my husb and I were eager to try this American version, and we were absolutely thrilled with the result. Crunchy but tender, if that makes sense. We somehow wound up with two teaspoons of vanilla in our dough, but it ended up being nicely flavored and not too intense. Except for the end piece we sampled last night, they all went to a bake sale at husband's work today, and now he is determined that we'll make another batch for ourselves tonight. High praise indeed. Thanks for the great recipe.
  • star rating 07/02/2009
  • from
  • add the fiori de sicilia 1/4 tsp for the lemon flavor
1 2  All  
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