Biscotti Recipe Secret Revealed

Biscotti is an ancient cookie from Tuscany

Centuries ago the Italians developed a twice-baked biscotto in Tuscany formally called, Biscotti, which mean biscuit or cookie.  In fact, the word, “bis,” means twice and “cotto” means baked.  The method produces a crispy texture, which begins with rolling a log of dough, baking it, then cutting it into slices to be baked again.

Over the years the cookies caught on and became a favorite of Christopher Columbus who would take them on his voyages.  Now you can re-create this ancient recipe with a secret tip not known to many, and that is to not over handle the dough, create the Biscotti by hand, and bake a second time until just golden brown.

Here is a simple recipe you can make and enjoy at home.  Best of all, the cookies have a long shelf life for extra dunking pleasure.

Current Biscotti

¾ cup dried currents

1 tsp. grated orange zest

1 cup sliced almonds

3 eggs

1 cup sugar

1/3 cup vegetable oil or Earth’s Best butter softened

1½ teaspoons pure vanilla extract

2¾ cups flour

2 teaspoons baking powder

¼ teaspoon salt

Pre-heat the oven at 350 degrees. Beat eggs and sugar in large bowl until light and fluffy.  Add oil or softened butter, orange zest and vanilla and mix together. In a small bowl whisk the flour, baking powder and salt then add to the sugar mixture and stir.  Add the nuts and currents (the nuts can be toasted ahead of time).

Knead dough on floured surface for a couple of minutes. Divide into two pieces and make each piece into a 3 inch wide log.

Place logs on parchment paper-lined cookie sheet. Bake 30 to 35 minutes until golden.

Remove from oven and allow the cookies to cool for about five to ten minutes.

Cut logs into diagonal slices, about ½ to ¾ inch wide. Bake 5 minutes, then turn the cookies over and cook another 5 minutes. Cool on a wire rack. Store wrapped in waxed paper in a tightly closed container for up to one week. Or double-wrap them to be stored in the freezer for up to three months.

Yields around 40 cookies.

The Quintessential Dessert Cookie – Biscotti



Biscotti are traditional Italian holiday cookies that are double-baked.  They are wonderful with a nice cup of espresso after dinner.

Makes 2 dozen

2 c all-purpose flour
1 ½ tsp baking powder
¾ c sugar
½ c (1 stick) unsalted butter, room temperature
1 tsp grated lemon zest
½ tsp salt
2 large eggs
¾ c pistachios, coarsely chopped
2/3 c dried cranberries
12 oz good quality white chocolate, chopped
Red and green sugar crystals for garnish

Preheat oven to 350 degrees F

Line a heavy large baking sheet with parchment paper.  Whisk the flour and baking powder in a medium bowl to blend.  Using an electric mixer, beat the sugar, butter, zest and salt in a large bowl to blend.  Beat in the eggs 1 at a time.  Add the flour mixture and beat just until the blended.  Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.  Bake until light golden, about 40 minutes.  Cool for 30 minutes.

Place the log on the cutting board, using a sharp serrated knife cut the log on the diagonal into ½ to ¾ inch thick slices.  Arrange cut side down on the baking sheet and bake until they are pale golden, about 15 minutes.  Transfer to a rack to cool completely.

Stir the chocolate in a bowl over a saucepan of simmering water until it melts.  Dip half of the biscotti in the melted chocolate and gently shake off excess.  Place on the baking sheet to set and sprinkle with sugar crystals.  Refrigerate until the chocolate is firm, about 35 minutes.

Can be made ahead, store in an airtight container up to four days or wrap in foil and freeze in re-sealable plastic bags for up to 3 weeks.