Equipment
Ingredients
Dry Ingredients
- 280 g all-purpose flour
- 150 g granulated sugar
- 6 g baking powder
- 2 g fine sea salt
Wet Ingredients
- 2 eggs, room temperature
- 5 ml vanilla extract
- 2 ml almond extract
Mix-ins
- 100 g hazelnuts, toasted, skins removed, whole
- 100 g dried dark cherries
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 113 kcal
- Protein
- 2 g
- Carbohydrates
- 19 g
- Fat
- 3 g
- Fiber
- 1 g
- Sugar
- 9 g
- Sodium
- 66 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 16 mg
- Potassium
- 63 mg
- Calcium
- 25 mg
- Iron
- 0.5 mg
- Magnesium
- 11 mg
- Phosphorus
- 40 mg
- Zinc
- 0.3 mg
- Vitamin A
- 42 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.2 mg
- Folate
- 10 mcg
- Water
- 5 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 175°C/350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly distributed.
In a small mixing bowl, vigorously whisk the room temperature eggs, vanilla extract, and almond extract until well combined and slightly frothy.
Pour the wet egg mixture into the dry flour mixture. Stir with a sturdy spoon or spatula until a shaggy, dry dough begins to form.
Add the toasted hazelnuts and dried dark cherries. Use your hands to gently knead the mixture inside the bowl until the dough holds together. It will seem dry at first, but the moisture from the eggs will eventually hydrate the flour.
Transfer the dough to the prepared baking sheet. Using slightly damp hands to prevent sticking, shape the dough into a single flat log approximately 30 centimeters long and 10 centimeters wide.
Bake the log in the center of the oven at 175°C/350°F for 25 minutes. The log is ready when the top is lightly browned and feels firm to the touch.
Remove the baking sheet from the oven and let the log rest undisturbed for exactly 15 minutes. Lower the oven temperature to 150°C/300°F.
Carefully transfer the cooled log to a cutting board. Using a sharp serrated knife, cut the log on a slight diagonal into slices about 1.5 centimeters thick. Use a gentle back-and-forth sawing motion to avoid crushing the log.
Arrange the slices cut-side down directly on the parchment-lined baking sheet. Return to the oven and bake at 150°C/300°F for 20 minutes, flipping each slice over at the 10-minute mark to ensure even drying.
Transfer the twice-baked biscotti to a wire rack to cool completely. They will continue to harden and crisp up as they reach room temperature.
Chef's Notes
- Resist the urge to add water or milk if the dough initially seems too dry. The hydration from the two eggs is perfectly calibrated. Keep kneading gently and the dough will eventually absorb the flour and come together.
- Leaving the hazelnuts whole rather than chopping them helps achieve a cleaner slice. Chopped nuts have jagged edges that tend to drag through the delicate crumb of the dough when cut.
- Because traditional Italian biscotti contain no butter or oil, their lack of fat makes them incredibly shelf-stable. Stored in an airtight container away from humidity, they will maintain their perfect snap for up to three weeks.
- The almond extract is a crucial flavor enhancer here. It bridges the flavor profile between the earthy hazelnuts and the tart cherries, elevating the overall aroma of the cookie.
Storage
Freezer: 3 months — Freeze fully cooled biscotti in an airtight container. Thaw at room temperature.
Troubleshooting
The log crumbles heavily or shatters when slicing.
Cause: The log was sliced while it was still too hot, it was allowed to cool for too long and became rock hard, or the knife lacked a serrated edge.
Fix: If the log is too hot and crumbling, wait 5 more minutes before continuing. If it has cooled completely and feels like a rock, return the uncut log to the 150°C oven for 2 to 3 minutes to soften slightly before attempting to slice.
Prevention: Cool the log for exactly 10 to 15 minutes until it is warm but firm to the touch. Always use a sharp serrated knife with a gentle sawing motion rather than downward pressure.
The finished biscotti are soft or chewy in the center instead of crisp.
Cause: The second bake was too short, or the slices were cut too thick for the moisture to escape.
Fix: Return the soft biscotti to a 150°C oven for another 5 to 10 minutes until completely dry to the touch.
Prevention: Ensure slices are no thicker than 1.5 centimeters and allow the full 20 minutes for the second bake.
Cultural Context
Originating in the Tuscan city of Prato, biscotti (known locally as cantuccini) literally translates to twice-cooked. This traditional double-baking method intentionally draws out moisture to create a dry, sturdy biscuit with an exceptionally long shelf life. Historically prized by Roman legions and sailors for their durability during long journeys, today they are the quintessential Italian dipping cookie, traditionally served after dinner alongside a glass of sweet Vin Santo or a bitter espresso.
