Vanilla Biscotti

Posted by on November 2, 2012 in Breakfast, Cookies, Food | 10 comments

So, yesterday I made some biscotti. Some with almonds, and some without.

I liked the ones that had slivered almonds a little bit better than the ones without, but it was a close call. They’re both really good. Perfect with a cup of coffee. A little crunchy, but not too hard.

These would be good studded with mini chocolate chips, or covered in chocolate. I’m thinking next time I might throw in some pecans, cranberries, and white chocolate chips for a change. Pretty much whatever you add in these would be delish. This is a good base recipe.

Vanilla Biscotti

recipe slightly adapted from King Arthur Flour


  • 6 T butter, softened at room temp
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 2-3 tsp vanilla extract
  • 1 & 1/2 tsp baking powder
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup almonds, optional (or a cup of almonds if you want the whole dough to have them)
  • turbinado sugar, for sprinkling on top


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
  2. Using a large bowl, beat your butter, sugar, salt, vanilla extract, and baking powder until smooth. Add in the eggs. Slowly add in the flours.
  3. Split your dough in half. Put half the dough on the baking sheet, and shape it into a log about 9″x2″ long and about 3/4″ tall. Mix in the almonds with the remaining dough. Put that dough on the baking sheet and make it into a log. Sprinkle the tops of the logs with turbinado sugar.
  4. Bake the dough for 25 minutes. Remove from oven.
  5. Spray the logs a little bit with room-temperature water from a spray bottle. It’ll soften the crust, which makes the biscotti easier to cut. Reduce oven temp to 325 degrees.
  6. Wait 5 minutes, and then using a serrated knife cut the logs crosswise into 1/2″ slices. Or you could cut them diagonally for longer biscotti.
  7. Set the biscotti on edge on the prepared baking sheet. Return biscotti to the oven, to bake for another 25-30 minutes, until they feel very dry.
  8. Transfer biscotti to a wire rack to cool, and store in a tupperware container.
  9. Enjoy!

— Jill

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  1. Those are some really pretty biscotti! Reminds me of my grandma – she always had homemade biscotti on hand for coffee dunking (I started on coffee real young because of these!). I really like the almond ones – my favorite though is triple chocolate (cocoa added to the dough, then chocolate chips and then drizzled with white chocolate) that I make for Christmas. I think these would be a nice compliment to those on my cookie tray – thanks!

    • Thank you! We really, really love biscotti around here. I need to make it more often.

      I think I have a triple chocolate biscotti recipe somewhere around here. I like the addition of the drizzled white chocolate. Sounds delish!

  2. I really want to try making biscotti! Yours looks so good. I’ll go with slivered almonds!

    • Biscotti is so easy to make! You definitely should go for it!

  3. I love biscotti, but have never made it! One of my friends gave some to me as a Christmas gift last year, along with a package of Ghirardelli hot chocolate, it was so cute and a great homemade gift :) I love that you mentioned that you don’t make yours super crispy, that’s just how I like it!

    • I find that if I bake it less than the time it calls for the second time around, it won’t be as crispy. This one definitely isn’t too crispy. I like it with just a little crunch.

      I love the idea of biscotti with hot chocolate! I might have to do that for some peeps this year!

  4. These look fabulous!

    • Thanks! :)

  5. Love the idea that is a basic recipe and I can add whatever sounds yummy or that is in my pantry. A little crunch is good!

    • I love basic recipes. Next time I’m going to add some chocolate chips, or dip them in chocolate, or white chocolate chips would be good. Or some sort of dried fruit or nuts. The ideas go on and on…

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