4 Biscotti Recipes; Making the Classic Italian Treat

Liputan6.com, Jakarta If you love crunchy cookies that are perfect with coffee or tea, you will enjoy trying different biscotti recipes. These Italian treats are not only delicious but also simple to make at home.

Biscotti recipes come from Italy, where they are known for their twice-baked process. This baking method gives them their famous crunch and long shelf life. They are often made with almonds, but many versions now include chocolate, nuts, fruits, or spices. Because of their firm texture, biscotti are often dipped in drinks like coffee, cappuccino, or even wine.

In this article, we will share four biscotti recipes that you will love to try at home. We gathered them from various sources, Friday (17/10/2025). From the classic Italian almond version to gluten-free and flavored options, you’ll find a recipe that suits your craving.

The classic almond biscotti is the most famous of all biscotti recipes. It is crunchy, nutty, and full of traditional Italian flavor. These cookies are great for breakfast, dessert, or as a snack in the afternoon.

Ingredients:

- 2 cups all-purpose flour

- 1 cup sugar

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 3 large eggs

- 1 teaspoon vanilla extract

1 teaspoon almond extract

- 1 cup whole almonds (toasted)

Instructions:

1. Preheat Oven: Set your oven to 350°F (175°C) and line a baking tray with parchment paper. Make sure your oven is fully preheated before baking for even cooking.

2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt. Stir them well so the baking powder spreads evenly throughout.

3. Beat Wet Ingredients: In another bowl, whisk together eggs, sugar, vanilla, and almond extract until the mixture becomes pale and slightly thick. This step helps create a smooth dough.

4. Combine: Gradually add the dry ingredients to the wet mixture. Stir slowly until a sticky dough forms. Mix in the toasted almonds to add crunch and flavor.

5. Shape the Dough: Transfer the dough to the prepared baking tray. Wet your hands slightly to prevent sticking and shape the dough into a long, flat log about 12 inches long.

6. First Bake: Bake for 25–30 minutes or until the log turns golden brown. Remove it from the oven and let it cool for about 10 minutes.

7. Slice and Second Bake: Use a sharp knife to cut the log diagonally into thin slices, about 1/2 inch thick. Place them back on the tray, cut side down, and bake for another 10 minutes on each side until crispy.

Enjoy your authentic Italian almond biscotti with a warm drink or pack them as a sweet homemade gift.

For those who cannot eat gluten, this recipe offers a tasty alternative without sacrificing flavor or texture. Gluten-free biscotti recipes can be just as crunchy and delicious as the classic ones.

Ingredients:

- 2 cups gluten-free flour blend

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 3/4 cup sugar

- 2 large eggs

- 1 teaspoon vanilla extract

- 1/2 cup almonds or walnuts

Instructions:

1. Preheat Oven: Heat your oven to 350°F (175°C) and line a baking tray with parchment paper. Ensure the oven rack is in the center for even heat.

2. Combine Dry Ingredients: In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt. This helps prevent lumps in the dough.

3. Mix Wet Ingredients: In another bowl, beat the eggs and sugar using a hand mixer or whisk until the mixture becomes light and frothy. Add the vanilla extract and mix again.

4. Make the Dough: Slowly add the dry ingredients to the wet mixture, stirring until everything combines into a thick dough. Fold in the nuts gently so they spread evenly.

5. Shape and Bake: Place the dough on the baking tray and shape it into a flat, even log using slightly damp hands. Bake for about 25 minutes or until lightly golden and firm to the touch.

6. Cool and Slice: Let the log cool for around 10 minutes. Then, carefully slice it into diagonal pieces about half an inch thick.

7. Second Bake: Lay the slices flat on the tray and bake each side for 10–12 minutes until they become crisp and slightly darker.

These gluten-free biscotti stay crunchy for days and make a perfect companion to your morning coffee or tea.

Chocolate lovers will love this version of biscotti recipes. With cocoa powder and chocolate chips, this biscotti is rich, crunchy, and full of deep flavor. It’s ideal for those who like a slightly sweeter treat.

Ingredients:

- 2 cups all-purpose flour

- 1/2 cup unsweetened cocoa powder

- 1 teaspoon baking powder

- 3/4 cup sugar

- 3 large eggs

- 1 teaspoon vanilla extract

- 1 cup chocolate chips

Instructions:

1. Preheat Oven: Set your oven to 350°F (175°C) and line a baking tray with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, and baking powder until fully combined.

3. Mix Wet Ingredients: In another bowl, beat eggs, sugar, and vanilla until the mixture is thick and creamy. The sugar should dissolve slightly in the eggs.

4. Form the Dough: Add the dry ingredients gradually to the wet mixture and stir until the dough forms. It should be slightly sticky. Add the chocolate chips and mix gently until they are well spread.

5. Shape and First Bake: Transfer the dough onto the tray and shape it into a long, flat log about 12 inches long. Bake for 25–30 minutes or until it feels firm when touched.

6. Cool and Slice: Let the baked log cool for 10 minutes before slicing. Use a serrated knife to cut it diagonally into thin slices.

7. Second Bake: Arrange the slices flat on the tray and bake for another 10 minutes on each side until they become crisp and crunchy.

Enjoy your chocolate biscotti with a hot drink, or drizzle them with melted chocolate for an extra treat.

This autumn-inspired recipe adds a cozy twist to your biscotti recipes. The pumpkin flavor, combined with cinnamon and nutmeg, makes these cookies warm and fragrant; perfect for fall or anytime you crave something comforting.

Ingredients:

- 2 1/2 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon cinnamon

- 1/4 teaspoon nutmeg

- 1/4 teaspoon salt

- 3/4 cup sugar

- 2 large eggs

- 1/2 cup pumpkin puree

- 1 teaspoon vanilla extract

- 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat Oven: Heat oven to 350°F (175°C) and line a baking tray with parchment paper. Make sure to preheat it completely before baking.

2. Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Stir them together until the spices are well blended.

3. Mix Wet Ingredients: In another bowl, whisk together eggs, sugar, vanilla extract, and pumpkin puree. Mix until smooth and slightly creamy.

4. Combine: Slowly add the dry ingredients into the wet mixture, stirring until a soft dough forms. If desired, fold in the chopped pecans for extra crunch and flavor.

5. Shape and First Bake: Transfer the dough to the prepared baking tray and shape it into a long log. Flatten slightly with your hands. Bake for 25–30 minutes until firm and golden on top.

6. Cool and Slice: Let the baked dough cool for 10–15 minutes. Slice diagonally into pieces about 1/2 inch thick using a sharp knife.

7. Second Bake: Arrange slices on the tray and bake each side for 10–12 minutes until crisp and fragrant. Let them cool before serving.

This pumpkin biscotti has a lovely aroma and a cozy flavor that pairs perfectly with your favorite autumn drinks.

With these four biscotti recipes, you can enjoy a wide range of flavors, from traditional almond to gluten-free, chocolate, and pumpkin. They are simple, delicious, and perfect for any occasion. Try one or all, and discover your favorite version of this timeless Italian treat.