Equipment
Ingredients
Dry Ingredients
- 280 g all-purpose flour
- 150 g granulated sugar
- 5 g baking powder
- 3 g kosher salt
Wet Ingredients
- 2 eggs, room temperature
- 5 ml vanilla extract
- 2 ml almond extract
Inclusions
- 120 g whole almonds, lightly toasted and cooled
- 80 g raisins, plumped in hot water and drained well
- 50 g candied orange peel, finely diced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 119 kcal
- Protein
- 3 g
- Carbohydrates
- 21 g
- Fat
- 3 g
- Fiber
- 1 g
- Sugar
- 10 g
- Sodium
- 78 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 16 mg
- Potassium
- 80 mg
- Calcium
- 34 mg
- Iron
- 0.5 mg
- Magnesium
- 18 mg
- Phosphorus
- 53 mg
- Zinc
- 0.3 mg
- Vitamin A
- 9 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.4 mg
- Folate
- 7 mcg
- Water
- 5 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt.
In a separate smaller bowl, beat the room temperature eggs with the vanilla extract and almond extract until well combined.
Pour the wet egg mixture into the dry flour mixture. Use a spatula to stir until a shaggy dough just begins to form.
Add the lightly toasted whole almonds, drained plumped raisins, and diced candied orange peel. Knead gently by hand inside the bowl until the inclusions are evenly distributed and the dough comes together entirely.
Divide the dough in half. Turn out onto the prepared baking sheet and shape each half into a log about 25 cm long and 5 cm wide. Space the logs at least 10 cm apart as they will spread during baking.
Bake the logs in the preheated oven at 175°C (350°F) for 25 minutes, or until the tops are cracked and lightly golden.
Remove the baking sheet from the oven and let the logs rest exactly 15 minutes. This cooling period is critical to ensure they do not crumble when cut. Reduce the oven temperature to 150°C (300°F).
Transfer the slightly cooled logs to a cutting board. Using a serrated knife, slice the logs diagonally into cookies about 1.5 cm thick. Use a straight, downward sawing motion.
Arrange the slices cut-side down back onto the parchment-lined baking sheet. Return to the 150°C (300°F) oven for 15 minutes.
Remove from oven, carefully flip each biscotti over, and bake for an additional 10 to 15 minutes until dry and toasted.
Transfer the biscotti to a wire rack to cool completely. They will continue to crisp up as they reach room temperature.
Chef's Notes
- Soak the raisins in warm water or dark rum for 10 to 15 minutes before using. This ensures they stay plump and do not burn or become overly tough during the double baking process. Drain them thoroughly.
- Using whole almonds provides a beautiful cross-section when the cookies are sliced. Ensure they are lightly toasted before adding to the dough to maximize their flavor.
- A serrated knife is non-negotiable for cutting biscotti. The teeth of the knife easily saw through the hard almonds without crushing the softer surrounding crumb.
- If you prefer a slightly softer, chewier cookie rather than a deeply crunchy one, reduce the second bake time by 10 minutes.
Storage
Freezer: 3 months — Freeze fully baked and cooled biscotti in an airtight container. Thaw at room temperature.
Troubleshooting
Dough logs crumble heavily when slicing
Cause: The logs were sliced while too hot, or the knife was dull and not serrated
Fix: Let the remaining log cool for another 5 to 10 minutes. Cut with a gentle, slow sawing motion rather than pressing down heavily.
Prevention: Allow the baked logs to cool for at least 15 minutes before cutting, and always use a sharp serrated bread knife.
Dough is overly sticky and impossible to shape
Cause: Eggs were larger than average or high kitchen humidity
Fix: Lightly dust your hands and work surface with flour, or chill the dough in the refrigerator for 20 minutes before attempting to shape.
Prevention: Weigh eggs without the shell to ensure they match the 100g specification.
Cultural Context
Biscotti, historically known as cantucci in their native region of Tuscany, originated in the Italian city of Prato. The word biscotti literally translates to twice-cooked, referring to a Roman baking technique designed to completely dry out baked goods for long journeys, trade routes, and military campaigns. Today, they are famously celebrated as a rustic dessert, traditionally served at the end of a meal alongside a glass of sweet Vin Santo or a strong espresso for dunking.
