Sweet Vanilla Italian Biscotti Recipe 

Traditional Italian biscotti might seem intimidating at first, but after plenty of trial and error, I’m sharing my easy-to-follow vanilla biscotti recipe so you can skip the learning curve.

Once you’ve mastered this classic twice-baked cookie, you can start customizing it with cranberries, almonds, chocolate, or whatever your heart desires (see details below)!

Twice-Baked Method for this Traditional Italian Cookie

This classic combination of coffee and cookies is an absolute treat. Traditional Italian Biscotti originated in Tuscany, where it was known as cantucci and traditionally made with almonds. Biscotti means “twice cooked” in Italian, which is what makes it such an unique Italian dessert.

Biscotti is crunchier than other cookies due to its twice-baked method, which also gives it a longer shelf life. This makes the biscotti a perfect pairing with coffee, tea, or espresso since its crunch will hold up in the hot liquid.

Unlike American cookies, which are often chewy, gooey, or soft in the center (like these Bourbon Chocolate Chip Cookies), the classic Italian biscotti cookies are dry and crisp all the way through. This gives them a much longer shelf life and makes them ideal for gifting or storing in a cookie jar for days. As a rule of thumb, I recommend not keeping them for longer than two weeks. 

You’ll also notice the shape is different—Italian biscotti are long, elegant slices with a gently arched top, quite distinct from round drop cookies like my Salted Chocolate-Dipped Shortbread Cookies or even Chocolate Dipped Almond Cookies, which have a more buttery, tender crumb.

Homemade Biscotti Baking Tips!

• Chill the dough for shape control: If your log spreads out too much or feels goofy to handle, wrap the mixed dough and chill for 30 minutes. 
• Time your slicing perfectly: Slice your log when it’s warm (10–15 minutes after the first bake) with a sharp serrated knife. If it cools too far and becomes rock-hard, give it a quick mist of room-temperature water so the blade glides through without shattering the crumb
• Slice to the Perfect Thickness: For uniform baking and ideal crunch, cut your biscotti into ½-inch (≈12 mm)-thick slices. This thickness ensures each piece dries out evenly in the second bake without over-toasting the edges.
• Log Size & Bake Time: Shape your dough into a single log about 12 inches long × 2 inches wide × 1 inch tall (or two logs each about 8 – 10 inches long × 1.5 – 2 inches wide × 1 inch tall). The 25 minute first bake is calibrated to that 1 inch thickness, whether you bake one large log or two smaller ones side by side. If your log is noticeably thicker—say 1¼ – 1½ inches—you’ll need to add 5–10 minutes to the first bake so the center is set; if it’s thinner, check 5 minutes early. Look for a pale golden top and a firm “hill” before cooling and slicing.

Directions to Make Biscotti Cookies from Scratch 

Get Everything Ready 

Preheat your oven to 350 degrees Fahrenheit. Lightly grease one large cookie sheet or Biscotti Pan. You will also want to gather your ingredients and measure them out.

Combine the Ingredients

In a mixing bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth. I have used both an electric and hand mixer with the same results! 

Mix in any additional ingredients you desire. This could be chopped nuts or spices like cinnamon (see below for details).

Next, beat in the eggs. The batter may look curdled. Put your mixer on low speed and add the flour, stirring until smooth.

Shaping The Dough 

Place the dough onto the prepared baking sheet. Shape the dough into one oblong log or divide the dough for shorter biscotti cookies.

Straighten the logs, and smooth their tops and sides with a rubber spatula and rolling pin.

Bake Biscotti Cookies 

Bake the dough for 25 minutes. Remove from the oven. Reduce the oven heat to 325F. While the oven heat is reducing let the dough cool on the counter.

Cutting Biscotti Logs 

Once the dough has cooled down use a serrated knife and cut the dough into 1/2-inch wide slices.

Bake Biscottis Again 

Separate the vanilla biscotti slices and place them back in the oven. This is the step that gives you the crispy, crunchy texture. Bake for 30 more minutes at the reduced temperature.

Variations of My Sweet Vanilla Biscotti Recipe:

You can add kinds of fruits, nuts, and spices to your biscotti recipe. Since this is a basic vanilla biscotti recipe here are some variations to try.

• Dried fruit: Apple pieces, cranberry, figs, cherry
• Nuts: Almonds, pistachio, walnuts, hazelnut
• Spices: Cinnamon, nutmeg, pumpkin spice, anise
• Extracts: Almond, lemon, orange.
• Chocolate: Melt the chocolate and dip the biscotti or mix in chocolate chips.

A Note about adding other ingredients:

• A good starting point when adding spices is with one teaspoon.
• When adding dried fruit or nuts a good amount is 1/4 cup.
• Adding additional extracts start with 1/4 to 1/2 teaspoon.

After you get used to making homemade biscotti and experimenting with flavors you can add more to your taste.

Storage Instructions for Vanilla Italian Biscotti

Store your biscotti at room temperature in an airtight container or resealable bag for up to two weeks.

For longer storage, freeze them for up to three months: first arrange the biscotti in a single layer on a baking sheet and freeze until firm (about 1–2 hours), then transfer to a freezer-safe bag or container, separating layers with parchment paper. When you’re ready to enjoy them, there’s no need to fully thaw—simply warm the slices on a baking sheet in a preheated 250 °F (120 °C) oven for 5–8 minutes to re-crisp.