Biscotti
1 hr 32 min · 1 hr active · makes ~815 g · Medium · Italian
Biscotti
Twice-baked Italian biscuits, dry and pleasingly hard with a coarse, open crumb. Flavoured with vanilla, almond extract, and orange zest, and studded throughout with whole blanched almonds, these are the kind of thing to keep in an airtight tin — crisp, lightly sweet, and quietly satisfying whenever you want something small alongside a hot drink.
TOTAL TIME
1 hr 32 min
ACTIVE TIME
1 hr
QUANTITY
~815 g
DIFFICULTY
Medium
CUISINE
Italian
Who’s eating
A
Ingredients0/9
Tools0/10
Ingredients0/9 gathered · 30 servings
300g
200g
1.5tsp
0.25tsp
large3piece
1tsp
0.5tsp
zested1piece
150g
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 300g | — | — | ||
| 2 | 200g | — | — | ||
| 3 | 1.5tsp | — | — | ||
| 4 | 0.25tsp | — | — | ||
| 5 | 3piece | large | — | ||
| 6 | 1tsp | — | — | ||
| 7 | 0.5tsp | — | — | ||
| 8 | 1piece | zested | — | ||
| 9 | 150g | — | — |
Tools10 items
Hygiene
Wash your hands after the raw eggs and egg.
Procedure31 steps
1 of 31
Preheat
180°C
3 of 31
Add the plain flour to the mixing bowl
Plain flour · 300 g
4 of 31
Add caster sugar
Caster sugar · 200 g
5 of 31
Add baking powder
Baking powder · 1.5 tsp
6 of 31
Add the fine salt to the mixing bowl
Fine salt · 0.25 tsp
7 of 31
Whisk the plain flour mixture
Look for
until combined
8 of 31
Add a raw egg the 3 eggs
Egg · 3 piece
9 of 31
Wash your hands with soap — you've been handling raw eggs
⏱ 30s
10 of 31
Add the vanilla extract, almond extract and orange zest to the mixing bowl
Vanilla extract · 1 tspAlmond extract · 0.5 tspOrange zest · 1 piece
11 of 31
Whisk the egg mixture
Look for
until combined
12 of 31
Add the egg mixture from the mixing bowl to the mixing bowl
13 of 31
Wash your hands with soap — you've been handling raw egg
⏱ 30s
14 of 31
Mix the egg and plain flour mixture
Look for
until a stiff dough forms
15 of 31
Add the whole blanched almonds to the mixing bowl
Whole blanched almonds · 150 g
16 of 31
Mix the egg and plain flour mixture
Look for
until evenly distributed
17 of 31
Shape the lined baking tray and almond dough
divide dough into two portions and shape directly on lined tray, spacing well apart
18 of 31
Bake the biscotti logs
Look for
until logs are firm, lightly golden and a skewer inserted in the centre comes out clean
180°C
⏱ 30 min
ResultBaked logs19 of 31
Rest the baked logs
cool for 10–15 minutes only
⏱ 12 min
ResultCooled logs20 of 31
Transfer the cooled logs onto the cutting board
21 of 31
Slice the cooled logs
cut each log on the diagonal using a sharp serrated knife
23 of 31
Preheat
reduce temperature from 180°C to 160°C
160°C
24 of 31
Bake the arranged biscotti
Look for
until cut surfaces are beginning to colour
160°C
⏱ 15 min
ResultPartially dried biscotti25 of 31
Transfer the partially dried biscotti onto the baking tray
remove from oven and turn each biscotto over
26 of 31
Bake the partially dried biscotti
Look for
10–15 minutes until dry and golden on both sides
160°C
⏱ 12 min
ResultDried biscotti27 of 31
Transfer the dried biscotti from the baking tray onto the wire rack
28 of 31
Rest the dried biscotti
leave to cool completely
⏱ 20 min
ResultCooled biscotti29 of 31
Transfer the cooled biscotti from the wire rack into the airtight tin
Total Time1 hr 32 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | 180°C | Preheat |
| 2 | — | LineResultLined baking trayused in step 19 | |
| 3 | 300 g | Add the plain flour to the mixing bowlResultPlain flour | |
| 4 | 200 g | Add caster sugarResultPlain flour and caster sugar | |
| 5 | 1.5 tsp | Add baking powderResultPlain flour and caster sugar and baking powder | |
| 6 | 0.25 tsp | Add the fine salt to the mixing bowlResultPlain flour mixture | |
| 7 | — | Whisk the plain flour mixtureLook foruntil combinedResultWhisked plain flour | |
| 8 | 3 piece | Add a raw egg the 3 eggsResultEggs | |
| 9 | — | — | Wash your hands with soap — you've been handling raw eggs⏱ 30s |
| 10 | 1 tsp | Add the vanilla extract, almond extract and orange zest to the mixing bowlResultEggs and vanilla extract | |
| 0.5 tsp | |||
| 1 piece | |||
| 11 | — | Whisk the egg mixtureLook foruntil combinedResultEgg mixture | |
| 12 | Egg mixturestep 13 | Add the egg mixture from the mixing bowl to the mixing bowlResultEgg and plain flour mixture | |
| 13 | — | — | Wash your hands with soap — you've been handling raw egg⏱ 30s |
| 14 | — | Mix the egg and plain flour mixtureLook foruntil a stiff dough formsResultDough | |
| 15 | 150 g | Add the whole blanched almonds to the mixing bowlResultEgg and plain flour mixture | |
| 16 | — | Mix the egg and plain flour mixtureLook foruntil evenly distributedResultAlmond dough | |
| 17 | Lined baking traystep 2 | Shape the lined baking tray and almond dough → divide dough into two portions and shape directly on lined tray, spacing well apartResultBiscotti logs | |
| Almond doughstep 18 | |||
| 18 | — | 180°C | Bake the biscotti logsLook foruntil logs are firm, lightly golden and a skewer inserted in the centre comes out clean⏱ 30 minResultBaked logs |
| 19 | — | Rest the baked logs → cool for 10–15 minutes only⏱ 12 minResultCooled logs | |
| 20 | — | Transfer the cooled logs onto the cutting boardResultCooled logs | |
| 21 | — | Slice the cooled logs → cut each log on the diagonal using a sharp serrated knifeResultSliced biscotti | |
| 22 | Lined baking traystep 2 | Arrange the lined baking trayResultArranged biscotti | |
| 23 | — | 160°C | Preheat → reduce temperature from 180°C to 160°C |
| 24 | — | 160°C | Bake the arranged biscottiLook foruntil cut surfaces are beginning to colour⏱ 15 minResultPartially dried biscotti |
| 25 | — | Transfer the partially dried biscotti onto the baking tray → remove from oven and turn each biscotto overResultPartially dried biscotti | |
| 26 | — | 160°C | Bake the partially dried biscottiLook for10–15 minutes until dry and golden on both sides⏱ 12 minResultDried biscotti |
| 27 | Dried biscottistep 28 | Transfer the dried biscotti from the baking tray onto the wire rackResultDried biscotti | |
| 28 | — | Rest the dried biscotti → leave to cool completely⏱ 20 minResultCooled biscotti | |
| 29 | Cooled biscottistep 30 | Transfer the cooled biscotti from the wire rack into the airtight tinResultCooled biscotti | |
| Total Time | 1 hr 32 min | ||
Nutritionper serving
Estimated · pre-cooking · 89% ingredients covered
| Nutrient | Per serving |
|---|---|
| 99kcal | |
| 3g | |
| 3g | |
| 0.4g | |
| 16g | |
| 7g | |
| 0.9g | |
| 56mg |
Ingredients0/9
Tools0/10
italian · Recipe
Biscotti
Twice-baked Italian biscuits, dry and pleasingly hard with a coarse, open crumb. Flavoured with vanilla, almond extract, and orange zest, and studded throughout with whole blanched almonds, these are the kind of thing to keep in an airtight tin — crisp, lightly sweet, and quietly satisfying whenever you want something small alongside a hot drink.
HygieneWash your hands after the raw eggs and egg.
Serves30
Total1 hr 32 min
LevelMedium
Ingredients
- Plain flour300 g
- Caster sugar200 g
- Baking powder1.5 tsp
- Fine salt0.25 tsp
- Egg, large3 piece
- Vanilla extract1 tsp
- Almond extract0.5 tsp
- Orange zest, zested1 piece
- Whole blanched almonds150 g
Tools
Mixing bowlAirtight tinLarge mixing bowlBread knifeConventional ovenWire rackWhiskBaking trayBaking paperChopping board
Method
1
Preheat
180°CConventional oven
2
Line
Result · Lined baking tray · used in step 19
Baking paper
3
Add the plain flour to the mixing bowl
Large mixing bowlPlain flour · 300 g
4
Add caster sugar
Large mixing bowlCaster sugar · 200 g
5
Add baking powder
Large mixing bowlBaking powder · 1.5 tsp
6
Add the fine salt to the mixing bowl
Large mixing bowlFine salt · 0.25 tsp
7
Whisk the plain flour mixtureLook foruntil combined
Whisk
8
Add a raw egg the 3 eggs
Mixing bowlEgg · 3 piece
9
Add the vanilla extract, almond extract and orange zest to the mixing bowl
Mixing bowlVanilla extract · 1 tspAlmond extract · 0.5 tspOrange zest · 1 piece
10
Whisk the egg mixtureLook foruntil combined
Whisk
11
Add the egg mixture from the mixing bowl to the mixing bowl
Large mixing bowlEgg mixture · step 13
12
Mix the egg and plain flour mixtureLook foruntil a stiff dough forms
Large mixing bowl
13
Add the whole blanched almonds to the mixing bowl
Large mixing bowlWhole blanched almonds · 150 g
14
Mix the egg and plain flour mixtureLook foruntil evenly distributed
Large mixing bowl
15
Shape the lined baking tray and almond dough → divide dough into two portions and shape directly on lined tray, spacing well apart
Baking trayLined baking tray · step 2Almond dough · step 18
16
Bake the biscotti logsLook foruntil logs are firm, lightly golden and a skewer inserted in the centre comes out clean
180°C30 minConventional oven
17
Rest the baked logs → cool for 10–15 minutes only
12 minBaking tray
18
Transfer the cooled logs onto the cutting board
Chopping board
19
Slice the cooled logs → cut each log on the diagonal using a sharp serrated knife
Bread knife
20
Arrange the lined baking tray
Baking trayLined baking tray · step 2
21
Preheat → reduce temperature from 180°C to 160°C
160°CConventional oven
22
Bake the arranged biscottiLook foruntil cut surfaces are beginning to colour
160°C15 minConventional oven
23
Transfer the partially dried biscotti onto the baking tray → remove from oven and turn each biscotto over
Baking tray
24
Bake the partially dried biscottiLook for10–15 minutes until dry and golden on both sides
160°C12 minConventional oven
25
Transfer the dried biscotti from the baking tray onto the wire rack
Wire rackDried biscotti · step 28
26
Rest the dried biscotti → leave to cool completely
20 minWire rack
27
Transfer the cooled biscotti from the wire rack into the airtight tin
Result · Cooled biscotti
Airtight tinCooled biscotti · step 30
Printed 3 September 2026