Learn how to make the best biscotti with these eight simple tips!
Like cookie batter, you don't want to overmix your biscotti batter. Overmixing leads to gluten development, which will make a chewy cookie.
Only add dry ingredient inclusions like nuts, chocolate, or freeze-dried fruit. Fresh or frozen fruit will release juices.
Add an egg wash to the tops of the biscotti before they're baked for extra shine.
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.
Allow the biscotti to cool slightly and then use a sharp serrated knife to cut it. If the biscotti crumbles, it may have overbaked.
For longer biscotti, cut the dough at an angle after the first bake. This helps spread the surface area as they bake.
Bake the biscotti long enough so they are dry to the touch and feel crisp. Remember, they'll continue to harden as they cool.
Lastly, once cool, you can dip the ends of the biscotti into melted chocolate or drizzle it onto the biscotti!