American-style vanilla biscotti
A twice-baked cookie that teaches shaping, slicing and drying without complicated pastry work.
Based on PJ Hamel’s King Arthur Baking recipe ↗
- Time
- 1 hour 5 minutes
- Makes
- 30–40 biscotti
- Oven, conventional
- 175°C then 165°C / 350°F then 325°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Baking paper
- Electric beater
- Serrated knife
A serrated knife and a straight up-and-down cut keep the second-bake slices from toppling.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 175°C (350°F) and line a tray. Beat butter, sugar, extracts, salt and baking powder until smooth.
- 2
Beat in eggs, then stir in flour to make a sticky dough. Shape two logs on the tray.
- 3
Bake 25 minutes. Cool 5 minutes, slice on the diagonal and lower the oven to 165°C (325°F).
- 4
Stand slices on their edges and bake 25–30 minutes more, until dry. Cool fully.
Your baking notes
Notes stay on this device.