Perfect Biscotti Article -
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Perfect Biscotti

Biscotti is as easy to make as any cookie. It only seems exotic.

Before Baking

These crunchy Italian cookies are baked twice: once as a log, and again as individual slices. To make them:

  • Line your baking sheets with parchment paper.

  • Mix dough, adding "extras" of your choice. Common flavors found in biscotti are anise, orange, almond, chocolate and hazelnut. Other creative combinations include dried cranberries and pistachios, lemon and poppy seeds, or ginger and macadamia nuts.

  • Form biscotti loaves as big or small as you like--create dainty little tea cookies or jumbo breakfast-sized coffee companions. Note: The dough can be sticky; try wetting your hands before forming the loaves.

Slicing Made Simple

After the first baking, the biscotti loaves should be firm and very lightly browned, but not hard.

  • Loaves are ready to cut when you can touch them without burning yourself.
  • Use a long serrated knife--especially if you have nuts or dried fruit in your biscotti. This kind of knife will allow you to slice neatly through the loaves without putting any pressure on them. 
  • Slice on the diagonal for long biscotti or straight across for shorter ones.

The Crunch

Time for bake number two. The point of this second baking is to dry out the biscotti without browning them too much, so a low oven temperature and a slow baking time are key. For softer cookies, simply bake them for less time. For biscotti that can stand up to coffee-dipping, bake until they are as crunchy as you like.

Beautify Your Biscotti

Once the biscotti have cooled, you can decorate them if you wish. Try drizzling them with one or several kinds of melted chocolate, or dunking them in chocolate then rolling them in chopped nuts. 

Lori from CT 
Oct. 21, 2009 4:32 pm
I believe these are TIPS in making the perfect biscotti not a recipe for making 'em.
Oct. 26, 2009 6:40 am
Lori is right. This article is about making biscotti and was listed under "related articles", not recipes. Jennifer Anderson isn't having a senior moment. She's just dispensing good advice.
Nov. 9, 2009 10:59 pm
The recipes are to the right of the images. The website has lots of helpful articles like this for the how-to tips and other practical things.
Nov. 18, 2009 1:04 am
Thanks guys...EVENTUAL DAWNING OF the gist of it..gee whiz and to think it is sooo easy once one takes the time to read all the headlines..realy feel stupid. Have a great day you all!
Nov. 29, 2009 9:44 am
We are so very lucky to have this wonderful site. There are very few tips or recipes that I've used that I could say were not good. I have had wonderful luck with the site... So...Thanks for all the tips & recipes.... Happy Holidays & Happy Cooking !!!!
Nov. 30, 2009 6:39 am
These are perfectly dressed biscotti but not necessarily perfect biscotti
Dec. 5, 2009 4:53 pm
Hey, we need a biscotti recipe......
Dec. 5, 2009 8:02 pm
The reason the recipe is not included is because if you click on each blue link you'll see the recipe for that specific cookie.
Dec. 5, 2009 8:04 pm
Perhaps you'd like to share your "Perfect Biscotti" with us familyjoool?
Dec. 6, 2009 5:33 pm
I never made biscottis before so all the extra advice is great for me. My mouth is watering for them now as they are one of my favorite snacks.
Dec. 8, 2009 8:50 am
I made the cinnamon sugar biscotti as my first attempt at making biscotti. They are so easy, and taste wonderful! I'm looking forward to making more!
Dec. 13, 2009 11:33 am
I just made the almond biscotti. Doubled the recipe. absolutly perfect.. Thanks
Dec. 14, 2009 9:48 pm
Joining the "all recipes" was the best thing that I have done in years. I am an avid cook and absolutely love getting the recipes sent to me daily, also the extra feedback from the other bakers out there. Merry Xmas to all and a Prosperous New Year! Happy baking!
Brenda Pelletier 
Dec. 17, 2009 8:01 am
Last night I made the Cranberry Pistachio Biscotti that was featured earlier this week and they are easy and oh so wonderful! I plan to make more this weekend for gifting!
Hester Williams 
Dec. 17, 2009 3:17 pm
How do I prevent my raisins becoming scorched when I bake my biscotti?
Dec. 22, 2009 9:27 am
Yep, all the recipes are listed (as well as many others when you search on 'biscotti').
Dec. 25, 2009 12:21 pm
Everyone, check out my newest recipe: "Beginner's Biscotti". It's delicious and there's nothing confusing about it. You can find it amongst my Personal Recipes.
Feb. 5, 2010 9:49 pm
All of "biscotti" are perfect...
Jun. 4, 2010 10:21 pm
I think they mean in general, how to make a "perfect biscotti", not an actual recipe.
Piece of Peace 
Jun. 20, 2010 12:43 pm
Nicely done (advice); the recipe placement is enticing. Appreciate your presentation -- I just made my first batch of biscotti, and had I known to use a serated knife with the fruit cookies they might not have 'crumbled' so. Thank you Ms. Jennifer.
Jul. 28, 2010 2:17 pm
guess there is no such thing as Perfect Biscotti.
Sep. 28, 2010 6:29 am
Hi guys, I am in the process of making my second lot of biscotti thanks to this site. The recipe is so simple, the site easy to follow and having others on hand to advise if fantastic. My friends and daughter loved the first lot, hence the second! I'm thrilled, thank you :-)
Sep. 29, 2010 11:01 am
Hi, I have tried different kinds of biscotti. Every time I tried to slice them they crumbled. Can you give me any advice? Thank's ebrady
Oct. 31, 2010 2:31 am
What a great page! I was hopping to just favorite this page, looks like I'll have to MAKE A DECISION on which Biscotti is best haha, that's okay though xD
Oct. 31, 2010 1:36 pm
I've made this recipe, it's so good. This recipe is "Perfect Biscotti" for me. Will be making more for gifts. Thanks so much for sharing.
Nov. 20, 2010 5:51 am
Has anyone ever made a savory biscotti? My friend never eats any sweets (yes..crazy!) and I would like her to have a homemade present of biscotti like I am making for other friends. garlic? onion? any ideas?? Thanks!
Peach McDouall 
Nov. 23, 2010 11:24 am
@Salsu: there are savory cheesecakes, so why not savory biscotti? I'd suggest flavors that sound good as bruschetti or canapes - goat cheese/sun-dried tomato/thyme, smoked gouda/pecan, roasted garlic/pumpkin seed are some places I might start. Adapting a sweet biscotti recipe wouldn't be TOO hard, but taking sugar out of recipes is always a little tricky, because the texture will change markedly w/o it. I'd make a small experimental batch for home consumption before gifting your friends. Post your results! It sounds like a great idea!
Nov. 28, 2010 9:42 am
Dec. 4, 2010 6:46 am
My late husband loved to cook, especially with yeast, flour and other baking components. He used to make wonderful banana chocolate chip Biscotti which I miss (along with his humor) very much - guess I will have to learn to make them.
Dec. 4, 2010 1:37 pm
I love having all of these biscotti recipes and I would love to make a pantry full of them - but, alas, they do not last around this house. They get made and then they're gone! Somebody give me a recipe for HIDING them effectively from my family!
Dec. 10, 2010 7:34 am
Monique and MarcelD - click on any of the links and they give the recipes.
Dec. 13, 2010 3:42 am
local dried cranberries, walut and orange chocolate drizzle, the fav of Falmouth, NS, Canada
Dec. 13, 2010 5:51 am
I am ready to make my first batch. I love this sight. I even got the app for my iphone. Everyone has been so kind on this posting it is refreshing to see all the positive and helpful comments. Thank you!
Dec. 13, 2010 12:36 pm
I have been making biscotti for 20 years, before they became a popular coffeehouse item. Learned to make them for my Italian father-in-law. The ones I make are ease and figure friendly, they have no oil or butter and very little sugar. I gave them to my granddaughter for teething biscuits.
Dec. 13, 2010 12:42 pm
I am new to this website and was just reading old posts. To the person looking for a savory biscotti recipe...Yes, I have one that uses smoked cheddar, basil and sour cream and goes great with soups.
Sharitas Johnson 
Dec. 14, 2010 12:29 pm
I made the Cranberry/Pistachio Biscotti for Thanksgiving Brunch and it turned out GREAT! It was so simple and felt good on the hands. I'll be bmaking some others for Christmas basket gifts.
Dec. 24, 2010 6:27 am
The top 20 are great. Just made #1, the cranberry/pistachio and they are amazing. I will warn you though, the batter is very sticky but worth the shaping effort.
Jan. 8, 2011 3:19 pm
what can i use instead of parchment paper
Jan. 12, 2011 6:22 am
Howard .. you can use a silicone baking mat which you can buy at a kitchen supply shop.
Mar. 3, 2011 12:14 pm
Never though biscotti were so easy to do!
Jun. 21, 2011 8:39 pm
Giada shared a wonderful recipe on Food Network for Savory Biscotti. It's on their website and makes a delightful appetizer or substitute for the standard bread at a meal.
Oct. 23, 2011 8:34 pm
I'm new at biscotti baking, always thought it was hard to make .Not so , Love lt.
Oct. 25, 2011 12:08 pm
I love biscotti and the things you can "spruce" them up with is fun. I especially love crushing hard peppermint candies and adding them to the dough. Then when they've cooled, dip them in chocolate. Oh my, they just make a cup of coffee.
Dec. 6, 2011 10:16 am
I cannot stand people saying these are easy. They are not!! I am determined to solve the biscotti riddle, and I don't care how many batches I have to ruin. Advice: follow all the directions very, very carefully.
Dec. 18, 2011 10:42 am
The secret my friends to a great tasting biscotti is to add an eighth of a teaspoon of Fiori di Sicilia flavoring. This citrus/vanilla concoction is that little hint of flavor that makes it taste like it came from an Italian bakery. I get mine at King It is expensive, but you use so little it lasts a long time.
Dec. 18, 2011 6:53 pm
I just tossed a couple of Espresso Biscotti in the oven and making them reminded me of something else. OLIVE OIL. After mixing, I place a towel on my work surface and place a 18X12 flexible cutting mat on the towel. I liberally apply olive oile to the mat and rub it with my hands across the surface to even out. This also gets the olive oil on my hands. I'll pour a little more on my hands if not covered. Then I grab the mix out of the bowl and roll into logs on this surface. Reapply oil to mat or hands as needed. When transferring log to cookie sheet, I roll one last time to insure it isn't sticking. This is the easiest way to make the biscotti log. Besides, biscotti are Italian and you have to have little olive oil somewhere.....
Jan. 14, 2012 11:33 am
I have just joined Allrecipes & I am glad I did. All of the comments on the biscotti hints are very helpful. I plan to make my 1st biscotti ever soon!
Feb. 21, 2012 5:57 pm
Greetings! After thinking about making biscotti for months... years actually I gave it a try and was astonished at how easy it was! Not sure why I was so hesitant. I made the cinnamon almond recipe and doubled the cinnamon. Mmmmm I did find the searated knife caused crumbling so I used a cleaver and it sliced through the almonds easily.
Mar. 7, 2012 10:53 am
I like using water to shape my dough because when I use oil it tends to create creases in the dough. Instead of parchment paper you can just oil the baking pan.
May 3, 2012 4:54 pm
Biscotti is already plural. It literally means cookies. To say biscottis is just plain wrong!
Aug. 26, 2014 10:37 am
I've been using my mother-in-law's Biscotti recipe for the past 70 years (I am now 91) and still baking. Before Anise flavoring, Anisette Liquore and Pine Nuts were used in the recipe. I now use these three flavorings- Almond, Vanilla and Anise. I add chopped lightly toasted Almonds to the flour mixture and these won first prize at our Annual County Fair. I make two loaves, slightly flatten them and bake them at 350º until they are light brown in color then slice them gently as if I were slicing bread. I can't count the amount I have given away and still do. Friends claim they are the best they've ever eaten. My father loved to dip them in Port Wine....
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