Italian Biscotti Recipes

These Italian Biscotti Recipes are a bit different than each other but both make  what is cosidered to be traditional biscotti.  And of course  they are “Great for dunking in coffee or tea." 

There is two recipes, both of which have a lovely subtle taste, good texture, are easy to make and easy to change up by adding other flavors.  

If you don’t care for anise, use a teaspoon of almond extract in addition to the vanilla and, for varied flavor and texture, you can add toasted, finely-chopped nuts. Or for an ultimate coat the bottoms with semi-sweet chocolate. 

At first you'll think the dough is too sticky but the large amount of butter in the recipe makes it easy to work with. 

 If you find it difficult to work with the dough, simply place between two sheets of waxed paper to roll/shape your logs. You can then simply drop it on to your parchment paper-lined cookie sheet. 

Italian Biscotti Recipe (one)


  • 6 ounces butter
  • 1 scant cups white sugar (about 7/8 cup)
  • 3 large eggs
  • 1/2 teaspoon anise extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoons baking powder
  • 4 ounces chopped almonds

Go to Italian Biscotti Recipe 2.


  1. Line baking sheet with parchment paper or silicon baking mat and set aside. 
  2. Place one oven rack in the center of oven and preheat oven to 350 degrees F (165 degrees C). 
  3. In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts.
  4. In another bowl sift together the flour, baking powder, and salt.
  5. Add flour mixture to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together turn out on to floured surface and knead just until it comes together
  6. Divide the dough in half and roll each piece into a log about 13 inches long. Place logs onto cookie sheets, 2 to a sheet and flatten they are about 3 inches wide with a slight hump going down the middle.
  7. Place in oven and bake for 25 to 30 minutes until firm and lightly brown.
  8. Remove from oven and cool for 5 minutes, or until you can handle the logs.
  9. Transfer to cutting board and cut the loaves into diagonal slices 1/2 inch wide.
  10. Place the slices on one side on the baking sheet and return to the oven.
  11.  Toast on one side, and then turn them over to do the other side. This will take about 7 minutes per side
  12. Remove from oven and place biscotti on cooling rack and cool completely.
  13. Store in airtight container to maintain freshness.


Delicious! Great with coffee or as a snack.

I’ve been baking for years and have tried many biscotti recipes. This Italian Biscotti recipe is a simple recipe that does not require the use of a mixer, and is just delicious. I found that oil has an advantage over butter or margarine, the biscotti’s are not as crumbly.

If you like softer biscotti, bake it at 350 degrees for 20 minutes, then cut and rebake them for 4 minutes on each side.


  • 1/2 cup olive oil
  • 1 cup white sugar
  • 3 eggs
  • 3 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon anise extract, or 3 drops anise oil


  1. Line baking sheet with parchment paper or silicon baking mat and set aside. 
  2. Place one oven rack in the center of oven and preheat oven to 375 degrees F (190 degrees C).
  3. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended.
  4. In another bowl combine the flour, baking powder and salt and whisk together.
  5. Add the flour mixture to the egg mixture and combine to form heavy dough.  Turn out on to floured surface and knead until dough comes together.
  6. Divide dough into two equal pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
  7. Place into over and bake for 25 to 30 minutes or until golden brown.
  8.  Remove from oven and cool for 5 minutes or until you can handle the loaves.
  9. When cool enough to handle, transfer to cutting board and slice each one crosswise into 1/2 inch slices. 
  10. Place the slices cut side down onto the baking sheet. Bake for an additional 10 to 12 minutes, turning halfway through the bake.  Slices should be lightly toasted. 
  11. Remove from oven and transfer to cooling rack, cool completely and store in airtight container to maintain freshness.

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