Italian Biscotti – Twice baked cookies, easy to make, versatile, makes a big batch, can have various add-ins like almonds, pistachios, dry fruits or even chocolate chips. Easier, healthier version of Desi/Pakistani Cake rusks – perfect to dunk in tea or coffee.
Why I made Italian Biscotti?
Almond Biscotti is one of my favorite recipes. Biscotti reminds me of my brother in law who love these and buys big container from Costco. Once it was empty and I baked and filled it up. When he saw, he was surprised how it got refilled because he couldn’t distinguish between store bought and home made. A winner for sure!
Recipe at a glance
Biscottis are Italian version of our desi cake rusk only with less fat/butter. They are perfect to dip in your tea or coffee and won’t betray you by breaking and slipping away in it.
The entire recipe has 4 tablespoon of butter and is primarily an egg based recipe.
Eggs – room temperature
Butter – soft unsalted room temperature butter
Flour – All purpose flour, or combination of your preferred choice like 1 cup all purpose, 1 cup whole wheat and 1 cup almond flour
Baking powder and salt – use precise amount and make sure baking powder is not expired
Vanilla – vanilla essence or extract , you can add some citrus zest as well to enhance the flavors and add another dimension
Sugar – Regular granulated sugar is used, if the sugar has big crystals like available in Pakistan, you might want to grind a bit before using, some extra for sprinkling on top
How to store Italian Biscotti?
This recipe also yields a big batch so you can make on weekend and enjoy them rest of the week, perfect for lunch boxes and kids treat. Once cooled completely, store in a air tight container at room temperature.
Best pan to make it?
They need to be baked on a regular cookie sheet lined with parchment or silicone mat. Incase you don’t have any, lightly grease the tray.
Can I make it ahead?
This is a great make ahead recipe and stays fresh up to a week
Substitutions and Variations?
These biscottis are very versatile. Keep the base recipe same and add in anything you fancy like coconut, chocolate chips, nuts, dry fruit etc. I have a separate post for chocolate biscottis also which you can find here.
You can also substitute almond flour and wholewheat flour in place of all purpose flour. I have tried it using 1 cup of each and it turned out perfect.
What can go wrong?
In some case if the eggs are too large, the batter/dough can be a little softer. Most of the times you can use wet hands to handle it, or just add 2 tablespoons of flour to manage.
Best served with?
Tea, coffee or as a snack on its own.
You can try my other favorite cookie recipes here.
Biscottis - Italian version of Pakistani Desi Cake rusks
Italian oblong shaped, twice baked cookies perfect to dunk in tea or coffee
- 4 tablespoons soft butter (60 grams)
- 1 cup sugar plus some extra for sprinkling
- 3 eggs room temperature
- 3 cups flour*
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1/2 cup Add-ins like chopped nuts, dry fruits or chocolate chips, coconut etc.
- Cream butter and sugar.
- Add in eggs, one a time.
- Mix in vanilla.
- Sift flour, baking powder, salt.
- Add in dry ingredients and mix at low speed until homogenous mixture is obtained.
- Add in your mix-ins and stir well with a spatula.
- Divide the mixture into two parts, forming a log of each on a lined baking sheet.
- Use wet hands to form a 12x3 inches log and flatten it.
- Sprinkle sugar.
- Bake in a pre-heated oven at 350 F for 20 minutes until golden brown from bottom.
- Let it cool for 10 minutes until easy to handle.
- Cut diagonal slices of about 1/2 inch thickness and arrange in flat position to bake again for 10-12 minutes until golden.
- Cool and Store in an airtight container for up to a week.
* I have used 1 cup flour of each almond, whole wheat and all purpose and it turns out great
Amount Per Serving: Calories: 90Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 68mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 2g
Leave a Reply