Tips for Making the Best Biscotti

Learn how to make the best biscotti with these eight simple tips!

1. Don't overmix the batter

Like cookie batter, you don't want to overmix your biscotti batter. Overmixing leads to gluten development, which will make a chewy cookie.

2. Only mix in dry ingredients

Only add dry ingredient inclusions like nuts, chocolate, or freeze-dried fruit. Fresh or frozen fruit will release juices.

3. Add an egg wash for shine

Add an egg wash to the tops of the biscotti before they're baked for extra shine.

4. Chill the dough once shaped

Chill the biscotti logs in the freezer for 10 minutes before baking if the dough warms up. This way they won't spread too much.

5. Use a sharp serrated knife

Allow the biscotti to cool slightly and then use a sharp serrated knife to cut it. If the biscotti crumbles, it may have overbaked.

6. Cut at an angle

For longer biscotti, cut the dough at an angle after the first bake. This helps spread the surface area as they bake.

7. Bake until dry to touch

Bake the biscotti long enough so they are dry to the touch and feel crisp. Remember, they'll continue to harden as they cool.

8. Don't be afraid of toppings!

Lastly, once cool, you can dip the ends of the biscotti into melted chocolate or drizzle it onto the biscotti!

Learn more!

Get the full detailed recipe by clicking the link below! The recipe includes a how-to guide with photos and step-by-step instructions.