Everyday Kitchen

Italian · Baking

Biscotti

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Biscotti is a Italian dish. Let logs cool slightly before slicing to reduce crumbling.

Prep
20 min
Cook
50 min
Rest, soak, marinate or chill
30 min
Total
100 min
Servings
20
Difficulty
Easy
Cuisine
Italian
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Biscotti. The photograph shows several biscotti varieties; this draft uses almonds and orange zest.
The photograph shows several biscotti varieties; this draft uses almonds and orange zest. Representative photograph of Biscotti. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 20

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Dough

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Mix · About 7 min

  1. Heat oven to 180°C / 350°F. Mix 250 g plain flour, 140 g sugar, 2 eggs, 40 g melted butter, 1 tsp baking powder, 120 g almonds, 5 g orange zest into a stiff dough; shape two logs on a lined tray.

    Check: The food must be hot through at 180°C / 350°F.

First bake · About 25 min

  1. Bake 25 minutes until firm. Cool 15 minutes, then cut into 1.5 cm slices with a serrated knife.

    Check: Look for this result: firm.

Dry · About 10 min

  1. Lay slices flat and bake 10 minutes per side at 150°C / 300°F. Cool completely on a rack.

Tips

  • Let logs cool slightly before slicing to reduce crumbling.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use hazelnuts instead of almonds.

Storage

  • Cool promptly; refrigerate covered within two hours, or one hour above 32°C / 90°F. Keep at 4°C / 40°F or below and use within two days.
  • Keep cream, custard, cheese and meat fillings refrigerated. Reheat savoury filled dishes to 74°C / 165°F; serve chilled cakes directly from the fridge.

Make ahead

  • Prepare the measured ingredients for Biscotti one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Biscotti?

Let logs cool slightly before slicing to reduce crumbling.

What can I substitute in Biscotti?

Use hazelnuts instead of almonds.

Can I prepare Biscotti ahead?

Prepare the measured ingredients for Biscotti one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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