These Homemade Italian Biscotti are a classic take on the traditional Italian twice-baked cookie known for its delightful crunch and long shelf life. Originally from Tuscany, biscotti were created to last for weeks — perfect for dipping into espresso, cappuccino, or dessert wine. In this buttery version, toasted almonds and tangy dried cranberries add texture and flavor to every bite. Whether enjoyed with a hot drink or gifted in a jar, these biscotti bring a little taste of Italy to your kitchen.
Ingredients to Make Homemade Italian Biscotti
- eggs (room temperature)
- sugar
- vanilla extract
- lemon (optional)
- Pinch of salt
- baking powder
- unsalted butter, melted and cooled
- all-purpose flour
- whole almonds (lightly toasted if desired)
- dried cranberries
How to Make Homemade Italian Biscotti
Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper.
Whisk eggs and sugar in a large bowl until light and fluffy. Add vanilla extract, lemon zest (if using), and salt. Mix well.
Add melted butter to the egg mixture and stir until smooth.
In a separate bowl, combine flour and baking powder. Gradually mix into the wet ingredients until a soft dough forms.
Fold in almonds and cranberries, distributing them evenly.
Divide the dough in half and shape each half into a log about 25–30 cm (10–12 inches) long and about 4–5 cm (2 inches) wide. Place them on the baking sheet, leaving space between.
Bake for 25–30 minutes, or until golden and slightly firm to the touch. Remove and let cool for 10 minutes.
Using a sharp knife, slice the logs diagonally into cookies about 1–1.5 cm (½ inch) thick.
Place the slices cut side down on the baking sheet. Bake again at 160°C (320°F) for 10 minutes per side, until dry and crisp.
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FAQ – Almond Cranberry Biscotti
Q: Can I use other nuts instead of almonds?
A: Absolutely! You can substitute almonds with hazelnuts, pistachios, or even pecans for a different flavor.
Q: Do I need to toast the almonds before baking?
A: Toasting enhances the flavor, but it’s optional. If you have time, lightly toast the almonds in a dry pan or oven for 5–7 minutes.
Q: Can I make these biscotti without butter?
A: Traditional biscotti are made without butter, but this version includes 70 g of butter for a richer texture. You can omit it for a drier, more classic result.
Q: How long do biscotti last?
A: Stored in an airtight container at room temperature, biscotti can stay fresh for up to 2 weeks.
Q: Can I freeze biscotti?
A: Yes! Once fully baked and cooled, biscotti freeze very well. Place them in an airtight container or zip-top bag and freeze for up to 2 months.
Q: Why do we bake biscotti twice?
A: The first bake sets the dough, and the second bake dries out the slices to give biscotti their signature crunch.
Homemade Italian Biscotti
Ingredients
- 2 large eggs (room temperature)
- ½ cup sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- Pinch of salt
- 1 tsp baking powder
- 5 tbsp unsalted butter, melted and cooled
- 2 cups all-purpose flour
- ½ cup whole almonds (lightly toasted if desired)
- ½ cup dried cranberries
Instructions
- Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper.
- Whisk eggs and sugar in a large bowl until light and fluffy. Add vanilla extract, lemon zest (if using), and salt. Mix well.
- Add melted butter to the egg mixture and stir until smooth.
- In a separate bowl, combine flour and baking powder. Gradually mix into the wet ingredients until a soft dough forms.
- Fold in almonds and cranberries, distributing them evenly.
- Divide the dough in half and shape each half into a log about 25–30 cm (10–12 inches) long and about 4–5 cm (2 inches) wide. Place them on the baking sheet, leaving space between.
- Bake for 25–30 minutes, or until golden and slightly firm to the touch. Remove and let cool for 10 minutes.
- Using a sharp knife, slice the logs diagonally into cookies about 1–1.5 cm (½ inch) thick
- Place the slices cut side down on the baking sheet. Bake again at 160°C (320°F) for 10 minutes per side, until dry and crisp.
