Description
This easy biscotti recipe produces crunchy, delicious Italian cookies perfect for dipping in coffee or tea. Made with simple pantry ingredients like plain flour, sugars, and vegetable oil, these twice-baked treats are subtly sweet and can be optionally dipped in melted chocolate for extra indulgence. The dough is shaped into logs, baked until firm, sliced, and baked again to achieve that signature biscotti crunch.
Ingredients
Scale
Dry Ingredients
- 300g plain flour
- 100g caster sugar
- 50g light brown soft sugar
- 1½ tsp baking powder
- Pinch of salt
Wet Ingredients
- 80g vegetable oil
- 1 large egg
- 2 tsp vanilla extract
- 3–4 tbsp hot water
Optional Decoration
- Milk or dark chocolate, melted, to decorate
Instructions
- Preheat and prepare baking tray: Heat your oven to 180C (160C fan)/gas mark 4. Line a baking tray with baking parchment to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the plain flour, caster sugar, light brown sugar, baking powder, and a large pinch of salt. Stir thoroughly to evenly distribute the ingredients.
- Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and 3 tablespoons of hot water until well combined.
- Form the dough: Gradually add the wet mixture into the dry ingredients, stirring until the mixture forms a dough. Knead gently until smooth; if the dough feels too dry or stiff, incorporate an additional tablespoon of water to help it come together.
- Shape dough logs: Divide the dough evenly into two portions. Shape each piece into a log approximately 25 cm long and 8 cm wide. Place the logs on the prepared baking tray with some space between them.
- First bake: Bake the logs in the preheated oven for 25 to 30 minutes until firm and lightly golden. Remove from the oven and let them cool on the tray for about 15 minutes; this resting period firms up the logs slightly for easier slicing.
- Slice biscotti: Using a sharp knife, cut the logs crosswise into slices about 1 to 2 cm thick. Lay the slices cut side down back onto the baking tray lined with parchment.
- Second bake: Return the slices to the oven at the same temperature and bake for another 15 to 20 minutes. Turn the tray halfway through this bake to ensure even crisping. The biscotti will become dry and crunchy.
- Cool biscotti: Allow the biscotti to cool slightly on the tray, then transfer them to a wire rack to cool completely. This helps maintain their crisp texture.
- Optional chocolate dip: If using, dip one end of each cooled biscotti into melted milk or dark chocolate. Place them on parchment paper and allow the chocolate to set before serving or storing.
- Storage: Store the biscotti in an airtight container at room temperature. They will keep fresh and crunchy for up to five days.
Notes
- Biscotti dough will be dry and stiff; don’t overwork it to maintain a tender crumb.
- Adding water gradually helps achieve the correct dough consistency.
- Ensure biscotti slices are cooled completely before dipping in chocolate to prevent melting.
- Use a sharp serrated knife for easier and cleaner biscotti slicing.
- For a gluten-free version, substitute the plain flour with a gluten-free flour blend suitable for baking.
- Store biscotti in an airtight container to keep them crisp for several days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: biscotti, italian cookies, twice-baked cookies, easy biscotti recipe, crunchy biscotti, coffee cookies, chocolate dipped biscotti
