Biscotti

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
3 to 4 dozen

Ingredients
Directions

Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 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.

Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.


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4.7 83
This has become our house biscotti and is a hit with friends and family. I usually add 1 cup raw almonds, 1/2 c mini chocolate chips, and 1/2 c raisins and sub almond extract for anise extract. Agree with advice to chill before forming log -- makes a big difference! item not reviewed by moderator and published
Best biscotti recipe I've tried. Dough handles well and end result is very tasty. I was afraid to add a full tablespoon of anise extract, but it wasn't too much. I also added about 3/4 cup toasted almonds, chopped. I like that others have had success with other added ingredients and look forward to try some of their variations. item not reviewed by moderator and published
Excellent! Change it up with almond and vanilla flavoring, orange zest and some toasted almonds. I always brush the tops with egg whites before baking just like mom. Nice touch! item not reviewed by moderator and published
Easy recipe. I made the first ones with anise and half the batch with orange extract. They were good but needed nuts. This time I made it with hazelnuts and dipped in a melted mixture of choc. chips with a little milk. Pretty good but next time I will do this one with some kind of flavoring added because the only thing missing was a little flavor to the biscuit. item not reviewed by moderator and published
I add some almond meal.Very good item not reviewed by moderator and published
Yummmm! This brings back good childhood memories! I was born in the middle east, The Italians and the French occupied Egypt for many years and as a result they had big culinary influence on Egypt. My grandmother made these yummy cookies and I used to go ape over them when I was little! I made mine with Anise seed and added some Vanilla extract. Also I made the dough and left it in fridge to chill over night. It is a lot easier to handle when it is cold. It rolled into a log no problem without the added sticky mess. It's a Keeper! item not reviewed by moderator and published
WOW....I made two batches of the biscotti's. One with 1 cup of almonds and 1/2 cup of dried cranberries. The other with 1 cup of walnuts and 2 tlbs. of black walnut extract. They came out wonderful. When you go to cut them use a very sharp straight edge knife, long enough to go through the whole biscotti. Happy baking. item not reviewed by moderator and published
Wow! So easy to make, and such a basic recipe that you can take it in any direction you want. I used almond extract and dipped the bottoms in chocolate. My family said they were even better than store-bought (which is a major copliment for the first time i made biscotti! definately a keeper! item not reviewed by moderator and published
Very easy to make and oh, sooo good! I added some hazelnuts and chocolate chips. For the record, I just placed the tray with the sliced biscotti's in the oven and rating the recipe based on the cut-off ends. Cannot wait for the final product! Definitely making it again and again and again : - item not reviewed by moderator and published
Very good! I made this two days ago and my parents and siblings ate them all! Another batch is in the oven as I write this! : My dad says these taste like the biscotti you buy at the store, but they are cheaper since you get more for a lower cost. I added vanilla, chocolate chips and walnuts : I highly recommend it! item not reviewed by moderator and published
One of the best biscotti recipes! So easy; so good! item not reviewed by moderator and published
Wow, great biscotti recipe! I can see how a restaurant could get by using this base. For my version I added 1 T anise seeds, 1 C chopped hazelnuts, 1/2 C semisweet chocolate chips, and the zest of 1 jumbo navel orange. They came out fantastic! This is some of the stickiest dough I've ever created, so I agree with the comments to basically flour everything the dough is going to touch, including your hands. I used a silicone baking mat in the oven, and the cookies came up easily without crumbling. item not reviewed by moderator and published
I have been looking for a recipe that tasted just like my Italian Grandma's and I have found it! My dad is the perfect judge. He said "Don't change a thing, just like my mom's. Grandma would be proud of you." This is one of the easiest recipes for biscotti I have tried. They come out wonderful. item not reviewed by moderator and published
Rosemary/lemon Used vanilla extract and lemoncello liquor for liquid. Added fresh lemon zest, finely chopped fresh rosemary and dried cranberries. Husband liked them better than any sweet combination biscotti I've ever made. Over the top good. Savory and sweet. item not reviewed by moderator and published
I have made these biscottis countless of times, and has been my go-to recipe. Easy to make it your own and be creative. They are wonderful dipped in a hot drink in the morning. I love to make ones that are vanilla on top and coffee on bottom and dip the bottoms with melted semi-sweet chocolate or white chocolate. I also refrigerate the dough for at least 30-45 minutes before baking to make it more easy to shape and the dough doesn't break that much when I slice them after the first bake. item not reviewed by moderator and published
This was simple and delicious! I had never made biscotti before and this was as good as what you get at an Italian bakery. I added some vanilla and almond extract instead of anise and used whole roasted almonds and pistachios for some added texture and flavor. These are great with a cup of coffee or a glass of red wine. item not reviewed by moderator and published
WOW !!! These are great and easy to make. The only thing I did differently was instead of anise I used vanilla ( I dont like anise Then I dipped them in chocolate. YUM !!! Next time I'm going to try raisins and cinnamon. item not reviewed by moderator and published
Tasty and easy, the biscotti will be a nice addition to my holiday cookie recipes. Oh, and what fun I will have adding ingredients and decorating the biscotti. Thank you. item not reviewed by moderator and published
I love this recipe. Everytime I make it, I get rave reviews. Great basic recipe that you can make your own with what ever you like to add. I'm making it today with chopped almonds and dried cherries. I'm sure it will rock. item not reviewed by moderator and published
EXCELLENT RECIPE & THANK YOU.YOU CAN ADD ALL KINDS OF THINGS TO THIS BASIC DOUGH SUCH AS ALMONDS,CRUSHED MINT,CINNAMON,RAISINS,WALNUTS,YOU CAN EVEN MELT DOWN SOME BUTTERSCOTCH MORSELS OR ANY CHOCOLATE & DUNK THEM IN FOR DECORATION.AGAIN THANK YOU item not reviewed by moderator and published
This is the best and easiest recipe! The biscotti,exactly like my Nonna's. I added chopped hazelnuts; yummy. Once in a pinch, I subsituted light olive oil for vegetable oil and everyone said they were delicious! I love you Rocco! Zia1021 item not reviewed by moderator and published
I made these for my boyfriends mother over the weekend as her birthday gift. Her card read and I quote "the best I've had in the US or Italy". She was over the moon, this is THE perfect biscotti. item not reviewed by moderator and published
They truned out perfectly! I added vanilla and chocolate chips wth a chocolate drizzle. Delicious! item not reviewed by moderator and published
This was a nice light, crunchy biscotti. I dipped them in semi sweet chocolate for a finishing touch. My only negative comment is that 1/2 of the cookies broke when I was slicing them. With this in mind, I don't think I would make them as a gift. But for regular eating, they were very tasty. item not reviewed by moderator and published
Great basic recipe, so flexible! You can substitute almost anything! I used almond extract, blueberries and chopped almonds instead of anise and they came out perfect. This is my "go to" recipe for biscotti! item not reviewed by moderator and published
Perfect every time. I use nuts and stripe with tempered chocolate. item not reviewed by moderator and published
A good basic recipe with lots of room to make them your own way. I substituted vanilla extract for all of the anise and added mini chocolate chips. I refrigerated the dough for about 45 minutes to make the dough easier to handle. Plan on dipping ends in chocolate. item not reviewed by moderator and published
My first time making biscotti. I needed 2 dozens for a cookie exchange. They came out great ! Next time I'll add almonds extract instead of anise and also chopped almonds to the mix. item not reviewed by moderator and published
Excellent recipe! Not a big fan of anise, so I did half a tablespoon of anise and half a tablespoon of almond. Also added slivered almonds to the dough and dipped the biscotti in melted chocolate and peanut butter. Was a big hit with my family, boyfriend, and co-workers! Will be making double batches again this week. item not reviewed by moderator and published
this recipe was a great base. I added almond extract instead of anise and chopped almonds along with substituting 3/4 cup of flour with almond meal... this was one of the best cookies ever. dip the ends in chocolate yum! item not reviewed by moderator and published
I have made these cookies they are fast, easy and delicious.. I dip the end in chocolate, they are a big hit with my family, they will definately be my all time #1 cookie. item not reviewed by moderator and published
These are really good! I have to avoid looking at the cookie jar otherwise I'll eat them all myself. Easy to make and easy to substitute other flavors. A great basic biscotti recipe to add to my collection! I do prefer a stronger anise flavor so I'll just add more next time! item not reviewed by moderator and published
VERY GOOD! This was pretty easy to make as many others have stated. It reminds me a lot of pizzelles...so I'll need to play around with the different extracts and add some orange zest. Overall, they were great...they didn't last very long in the house! item not reviewed by moderator and published
I love this recipe! item not reviewed by moderator and published
You can always tell when it's a good by the request for the recipe. I made two versions the anise and suggested by a reviewer the orange. This is a great base recipe use your imagination with other extracts and ingredients. I cut the biscotti immediately when cool enough to handle in fact steam was rolling up. I did not have the crumbling problem at all. Several guests liked the softer texture and had no problem with dunking in their coffee. When a construction crew asks for more you can't get better than that. item not reviewed by moderator and published
My First time making them and they turned out fantastic. I substitute the star anise with almond extract. Great recipe and really easy too! item not reviewed by moderator and published
I made these for my husband, with one substitution; I used 1 tbsp of black sambuca because I didn't have the anise. He tasted them and said, "MMMM, these are the real thing!" I am very pleased with the way they turned out. item not reviewed by moderator and published
This recipe cuts to the chase! Straight forward with results that will get you raves! Love the anise flavor, and I added one cup of toasted pine nuts( coarsely chopped). Rocco, your the best! Thank you! ChezGery item not reviewed by moderator and published
This recipe is absolutely perfect. I have never made biscotti before and they came out delicious and beautiful. I substituted almond extract for the anise extract and added in some finely chopped almonds. item not reviewed by moderator and published
This is by far my favorite biscotti recipe. I make all kinds of biscotti with this dough, using almond or lemon extract in place of the anise, and adding anything from cranberries and pistachios to orange zest and candied ginger. This is a great basic recipe that turns out delicious every time. item not reviewed by moderator and published
These were good, but not the best recipe I've followed for biscotti. item not reviewed by moderator and published
made this last night, Im used to my Moms biscotti...these were ok, dough was a little sticky so I added a bit more flour to dough but turned out too dry..also would prefer more flavor...more anise or maybe adding some vanilla. good crunch!! item not reviewed by moderator and published
This was my first time making biscotti and it was so easy and so delicious! I made 2 batches for Christmas gifts, taking other reviewers suggestions-- 1 batch was with almond extract, chopped walnuts and mini choc chips, and 2nd batch was with vanilla extract, orange zest and dried cranberries. I also took tips from past reviewers regarding using flour to handle the sticky dough and also cutting the loaf as soon as possible (I only waited a couple of minutes) to avoid crumbling. What I like best about them is that you don't feel like you are breaking your teeth on them like you do on some other biscotti. item not reviewed by moderator and published
it needed more flour for handling as it was a VERY sticky dough. item not reviewed by moderator and published
This is the simplest, easiest and BEST biscotti recipe I have tried. Anise is the perfect ingredient for biscotti. We did add some sliced almonds which added a wonderful crunch, looked nice and complemented the anise. If this is the first time you are doing biscotti, here are some tips to deal with the very sticky dough: -layer a piece of parchment paper with flour -coat your hands with flour -pour the entire clump of dough onto the parchment paper -coat the knife with flour so that you can cut the dough in half -then you can begin to kneed the dough and place on the patchment paper in the cookie sheet Enjoy!!! item not reviewed by moderator and published
Recipe is easy to make and taste great, you can add your favorite nuts or dried fruit to it! item not reviewed by moderator and published
I tried this receipe last year and have been using it ever since. I have made made "Anise Bars" as my mother used to call them for about 40 years as my mother did. These are so much easier, the only difference I use 1 cube of melted butter instead of oil. Using a mixer instead of doing it by hand is a breeze. The old Italian receipes for all cookies were always aprroximate amounts of flour and you went by feel of dough. Thank goodness this receipe works!!! item not reviewed by moderator and published
This is a simple recipe and very easy! I added some vanilla extract and some walnuts and mini chocolate chips. These are great! item not reviewed by moderator and published
Love these cookies, great receipe. Only thing I did different was used vanilla extract rather than anise. I used an orange glaze too. These are great! item not reviewed by moderator and published
I am a pastry chef and have used this recipe in our bakery numerous times. It always comes out perfectly. Only wait about 10 min. before cutting. If you let it get too cool it will be harder to slice. Also, vary the extracts/oils and additions to customize your flavors...add dried cranberries and orange zest; mini chocolate chips and walnuts; lemon zest and dried blueberries; whole almonds and anise...experiment and enjoy! item not reviewed by moderator and published
I have wanted to make biscotti for ages but was so intimidated. This recipe was easy, and came out so yummy. I think the key to keeping them from crumbling is a serrated knife and making sure the cookie is not to thin. I will never buy biscotti from the store again! item not reviewed by moderator and published
Very easy to make, wonderful texture. I didn't have anise so I substituted almond extract and threw in some flaked almonds as well. So delicious and picture perfect! item not reviewed by moderator and published
I love this recipe-- have made them 3 times, and they come out great each time. Plus... it's so easy to make. I did substute Almond extract and added whole almonds to the recipe-- otherwise I have followed the recipe as stated. I've had requests for this recipe too as I have made them for our office pot luck. item not reviewed by moderator and published
This is the easiest and best biscotti recipe there is. Coming from an Italian growing up with mom's biscotti, I use this one! I've substituted different extracts & add added zests & they come out greater each time. Where ever I go, people want me to bring them! Not sure why this recipe only has 4 stars it needs 10! Try 2 teaspoons orange extract & the zest of a large orange! I have no words. Nice one Rocco! item not reviewed by moderator and published
i love biscotti, and to get a recipe from rocco, an itallian, an with so many great reviews, i was so excited. i made it to recipe specifications. upon first cutting, it just crumbled, and i went ahead and put in the perfect slices for the second bake, upon tasting, i knew the best place for this biscotti was in the trash. item not reviewed by moderator and published
easy to put together, Subbed Almond extract for anise. added cranberrys, helps to mold if your hands are wet, really wet. cooks up well, cuts really well with bread knife. Will make again for the holidays, and one batch makes a ton, I had enough to give to 3 of our neigbors, and take to a dinner. really great. item not reviewed by moderator and published
This is the fastest recipie ever, I have made tons of biscotti and always go bak to this. You can whip these up in no time. Great for the beginner too. item not reviewed by moderator and published
I have made several types of biscotti and this is by far the easiest and the tastiest - vanilla extract can be substituted for the anise for a milder taste. I added walnuts and dipped half of each biscotti in semisweet chocolate after they cooled and they were delicious! item not reviewed by moderator and published
it's okay item not reviewed by moderator and published
this is a great recipe -- though I used dark chocolate. I had to make batch after batch because everyone wanted more and more. item not reviewed by moderator and published
I am always looking for true and simple Italian cookies with NO LUCK! So I tried by myself and these cookie are just like the ones you can purchase at an Italian bakery. Thank you. item not reviewed by moderator and published
This recipe is easy and open to adding new items. I have added almonds, cranberries or chocolate chips. A favorite of my Italian family,friends and non-Italian friends. Chocolate tip the ends and add orange zest. item not reviewed by moderator and published
I have used this recipe since I saw Rocco on TV years ago. I prefer this one to my own mother's. It is easy, flexible as to whatever flavors I feel like at the time, and everyone enjoys them. In fact, I am often referred to as "The Biscotti Lady." item not reviewed by moderator and published
Great quick biscotti recipe-- love it. I would suggest that if you find the dough sticky, put it in the refrig for about 5-10 minutes, then there's no need for flour. One more thing if using a dark cookie sheet shorten the cooking time by about 6-10 minutes on the first baking. item not reviewed by moderator and published
Even my aunt approved!! These were easy to make, and delicious! item not reviewed by moderator and published
Recipe is easy and great to use as a base to other add-ins you may want to include. I used vanilla instead of anise extract and also added the zest of one orange and lemon. They turned out great! The cookies didn't crumble much when sliced because I didn't wait long at all for them to cool and used an oven mitt to hold the log. I also used a fine-tooth serrated knife. item not reviewed by moderator and published
I used extra virgin olive oil instead of vegetable oil, because I don't buy veggie oil, and almond extract instead of anise and these were scrumptious! They have a place in my Christmas gift baskets this year! (Note: just keep a keen eye on them when toasting each side, I accidently crisped the thinner edges of the biscotti when toasting them) item not reviewed by moderator and published
This is a great recipe. I made a few modifications - 7 TBSP butter (instead of 1/2 C veg oil), 1/2 C sugar, 1/2 C powdered sugar (instead of 1 C sugar). For the 1st baking - bake 15 min @ 375, 15 @ 350. I loved the anise. I also made cranberry-orange using this recipe. item not reviewed by moderator and published
I only had vanilla extract so I substitued this for falvoring and I think it turned out pretty good. Also, I had just below a 1/2 cup of vegetable oil left, so I topped it off with some oilve oil and it turned out to have a nice flavor. I'll be making these again. item not reviewed by moderator and published
This is a great starter recipe. I think it is important to use a good extract otherwise you will get a good smell but not the flavor. You can add nuts, dip in choclate, the list goes on. This is a very adaptable recipe. Although the directions don't specify, add the dry ingredients in partitions or it might not be the right consistency. Also found dough easier to work with if i put a little oil on my hands. item not reviewed by moderator and published
At the time when making the biscotti I didn't have any nuts and all the other recipes called for them so I found this one. I also didn't have any anise so I subsititued it with almond extract and that was amazing. Also if you want to add nuts I then added almonds right before rolling the halves into logs. This recipe was easy to do and easy to follow. Definatley will use again! item not reviewed by moderator and published
A bit bland although I put in vanilla extract. Next time will put almonds in. Very difficult to form the dough, so I simply spread it on a waxed paper and it came out fine. item not reviewed by moderator and published
I tried this recipe out on a few family members and neighbors...they loved it. I switched out the anise with almond extract and drizzled melted dark chocolate on the top. item not reviewed by moderator and published
This recipe gets a zillion stars for ease of making, and almost that many in terms of taste, but .... These are a cross between a regular cookie and a biscotti in terms of taste/texture. Hence, they are quite crumbly when you are slicing them, and I eneded up with several broken pieces. And, to that end, "dunking" them in your coffee is not advisable, as they quickly fall apart unlike a more traditional biscotti. But the overall taste, and ease/quickness of the recipe cannot be outdone. I used 1 TBL lemon extract and a tiny pinch of Aniseed for my recipe, as I do not care for the strong licorice-flavor of Aniseed. Other biscotti hints: For a traditional biscotti, try this recipe: http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=60 (I don't use very much Aniseed at all --- taster beware if you are not familiar with the Aniseed flavor; it can quickly over-power!) and for the best-tasting biscotti mix you will find, try King Arthur's: http://shop.bakerscatalogue.com/list.jsp;jsessionid=08302009561137593242085?pv=1137593242228&byCategory=C102&select=C76 item not reviewed by moderator and published
Too easy not to try. A little sticky to form - flour or water on fingers helps. Crumbs a little while slicing, but still yummy. Almond extract worked well as a substitute for anise. item not reviewed by moderator and published
It was my first attempt to make biscotti. The recipe is so easy to make that there is no chance to make a mistake. Biscotti are very delicious and you can experiment with nuts and flavorings. Definitely a keeper. item not reviewed by moderator and published
Perfectly crunchy. I added a little extra anise. Very good. item not reviewed by moderator and published
Very easy!!! I did not have anise so I used almond extract and added 1/2 cup of chopped walnuts!!! I would use the almond extract again and use at least a cup of chopped walnuts!!! Better than my nonna's!! item not reviewed by moderator and published
Eating these all my life from the bakeries in NY.These were as good as most, and better than some Italian Bakeries. item not reviewed by moderator and published
easiest biscotti recipe, very good too. I needed to toast quite longer than the 6 minutes but just kept an eye on it. Again, so easy!!! item not reviewed by moderator and published
Add one half cup sliced almonds and the recipe is perfect! item not reviewed by moderator and published
I have made this recipe several times and we really enjoy it. It is fast and easy. I did need to reduce the baking time by five minutes to keep them from being too dry. I also made a semi-sweet chocolate sauce and dipped them into that, what a treat! Better then the ones at S***bucks. item not reviewed by moderator and published
This is the easiest Biscotti recipe I have come across item not reviewed by moderator and published

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