This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Biscotti

Watch how to make to make this top-rated Italian cookie recipe. See more

READY IN 40 mins

Biscotti

Read Reviews (590)

"This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes." — JANDEE

Ingredients Edit and Save

Watch video tips and tricks

Biscotti

Pizzelles III

Snickerdoodles I

Authentic French Meringues

Gingerbread Men

Easy Baklava

Beth's Spicy Oatmeal Raisin Cookies

Homemade Chocolate-Hazelnut Biscotti

Cranberry Pistachio Biscotti

Types of Cooking Oil

Sugar and Sweeteners

Measuring All-Purpose Flour

All about Eggs

Original recipe makes 3 to 4 dozen Change Servings

1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour

3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil

Check All Add to Shopping List

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

ADVERTISE WITH US

This is absolutely the best...crispy, crunchy, mild sweet flavor...not like the tooth-breaking commercial biscotti. I baked this for the first time last week exactly as printed with exception of using almond flavoring instead of anise. Like some others I found the baking time needed was less than the recipe stated, so watch it closely. Here are few tips that I'd suggest to those with less than satisfactory results. Do NOT add more flour. Stir it up as the recipe states and then divide the dough directly onto your well greased baking sheets. Use your hands to form it into a long roll that goes the length of the sheets and then use your fingers or a rolling pin (I used my Pampered Chef little roller) to flatten it out to a rectangle about 4" wide and about 1/2" thick. Bake. Remove from oven and while still hot use a pizza cutter to cut into strips. Flip strips on their sides and return to oven, continuing as the recipe directs. This worked absolutely perfectly for me and was so much easier than transferring a pre-formed roll of sticky dough to the baking pan and then contending with trying to slice a cool (and very crumbly) finished product. Hope this will help some of you and encourage you to try again. It's soooo easy and so tasty with ingredients just as they are! Wish I could give it more stars! I can't keep my hands out of the cookie jar!

—ANITALOUISE

See full review »

Most Helpful Critical Review

Oct 16, 2003

These are "no frills." Not much flavor, and I had to add extra flour to get the dough "heavy" so I could shape it.

—TRISHICAT

See full review »

694 Ratings

See other versions of this recipe!

Jan 18, 2004

Delicious! Great with coffee or as a snack. I did not have anise so used 1/2 Tbsp. almond and 1/2 Tbsp. vanilla intstead. Great flavor! TIP: Once dough is made; get a couple of long sheets of wax paper and split dough into 2 equal parts; place dough half on wax sheet and fold excess wax over dough allowing room for expanision; apply pressure/shape dough without having it stick to your hands or your kitchen counter. Do same with second half. Good luck!

—BBURG_HOKIES

See full review »

Jan 18, 2004

I am a seasoned baker, and have tried many "biscotti" & "mandelbread" recipes over the years. This is the BEST recipe by far. It is simple, does not require the use of a mixer, and is just delicious. Every time I make it and serve it with coffee to guests, the raves are unbelievable, and I always send my company home with some. Thank you Jandee.

—MARYLYN PISSERI

See full review »

Feb 02, 2004

I cannot say enough good things about this recipe! THANK YOU SO MUCH! I have personalized it for my family and have made it many times now. Instead of 1 cup sugar, we add half cup each of white and brown. Throw in 1 cup chopped almonds, (some finely chopped and others coarse)- mix in with flour,add 1 tbsp. almond extract and 1/2 tbsp vanilla to the wet ingredients. This time I am also adding some chopped dry cherries, then you can drizzle with melted chocolate or almond bark for a special flair. Sad thing is, now my husband doesn't want to go to the coffee shop anymore - he insists these biscotti are so great - why buy them! (I do agree, so now does anyone have a good cappuccino recipe they'll share? :) THank you Jandee! PS - these make incredibly elegant (not to mention EASY) gifts for anyone you care about!

—AMINAH

See full review »

Nov 05, 2005

I loved this recipe. Of course, I did my own flavor invention. I omitted the anise, and added orange extract instead, and added 1T orange peel and 1/2 T cinnamon. Then spread white chocolate over top. They are a hit. As far as the stick dough goes, a trick I learned working with meatloaf... keep your hands ever so slightly moist at all times (NOT wet), and any sticky mixture ends up shaped perfectly. Add no flour at all whatsoever, no matter what the temptation. Managing with wax paper and moist hands is the key.

—Sarah Gartland

See full review »

Jan 11, 2004

I am a pastry chef and make this recipe to go with the espresso that is served at my restaurant. I omit the anise oil and add 1/4 teaspoon EACH cinnamon, cloves, nutmeg, and coriander. Yum!

—ZZZORBA

See full review »

Jan 18, 2004

I've tried 3 biscotti recipes in this site and this is the one I like the best. I used crushed fennel seeds and a tsp lemon extract and it turned out great. I like softer biscottis, so I baked it at 350 degrees for 20 minutes, then cut and rebake them for 4 minutes on each side. I found that oil is better than butter or margarine. The biscottis are not as crumbly. Thanks Jandee. This is a great find for me. MistIver

—MISTYIVER

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Anise Walnut Biscotti

Italian Biscotti

Candied Fruit Biscotti

D'Amaretti Biscotti

Walnut Biscotti

Cinnamon Sugar Biscotti

Basic Italian Biscotti

Gingerbread Biscotti

Cantucci Biscotti

Orange Almond Biscotti I

ADVERTISE WITH US

Nutrition

Calories
83 kcal
4%

Carbohydrates
12.3 g
4%

Cholesterol
15 mg
5%

Fat
3.1 g
5%

Fiber
0.3 g
1%

Protein
1.4 g
3%

Sodium
40 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Biscotti

Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories: 83
Calories from Fat: 28

% Daily Value *
Total Fat 3.1g 5 %
Saturated Fat 0.5g 2 %
Cholesterol 15mg 5 %
Sodium 40mg 2 %
Potassium 16mg < 1 %
Total Carbohydrates 12.3g 4 %
Dietary Fiber 0.3g 1 %
Protein 1.4g 3 %
** Sugars 4.8g
Vitamin A < 1 %
Vitamin C 0 %
Calcium 3 %
Iron 6 %
** Thiamin 8 %
Niacin 7 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.