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Vanilla Biscotti Recipe Vanilla Biscotti Recipe

At a glance

24 to 30 biscotti
Nutrition information


Choose your measure:


  1. Preheat the oven to 350°F. Lightly grease a biscotti pan, or line a baking sheet with parchment.
  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. On a baking sheet, divide the dough in half and with wet hands, shape into two logs 2" wide, 10" long, and about 1" thick.
  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 or on the baking sheet for 30 minutes. Remove from the pan and carefully transfer the log(s) to a cutting board.
  5. Reduce the oven temperature to 325°F.
  6. Return the slices to the baking sheet, standing them up with half an inch between them so air can circulate. Return the biscotti to the oven, and bake 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.
  7. Use a spray bottle filled with room temperature water to lightly spritz the log(s). Wait 5 minutes before using a serrated knife to slice into 1/2" to 3/4" wide biscotti. Take care to draw the knife back and forth through the baked log instead of pressing down. Slicing this way will prevent the biscotti from crumbling.

Nutrition Information

  • Serving Size 32g
  • Servings Per Batch 18
Amount Per Serving:
  • Calories 120
  • Calories from Fat 40
  • Total Fat 4.5g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 80mg
  • Total Carbohydrate 18g
  • Dietary Fiber 0g
  • Sugars 8g
  • Protein 2g

* 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.