What is vanilla biscotti?

Vanilla biscotti is a classic Italian twice-baked cookie known for its crisp texture and subtle vanilla flavor. Made with simple ingredients like flour, sugar, eggs, baking powder, and pure vanilla extract or beans, it's shaped into logs, baked once, sliced, and baked again for that signature crunch. Perfect for dipping in coffee or tea, it originated from Tuscany and often includes almonds or other nuts. Unlike soft cookies, biscotti stays fresh longer due to low moisture. A standard batch yields about 30-40 pieces and takes around 1.5 hours total. Try adding a splash of vanilla bean paste for deeper aroma—it's a staple in Italian bakeries and home kitchens alike.

How do you make vanilla biscotti at home?

To make vanilla biscotti, preheat your oven to 350°F (175°C). Mix 2 cups flour, 1 cup sugar, 1 tsp baking powder, and ¼ tsp salt. In another bowl, beat 3 eggs with 2 tsp vanilla extract until frothy, then combine with dry ingredients to form dough. Add 1 cup chopped almonds if desired. Shape into two 12-inch logs on a parchment-lined baking sheet, flatten slightly, and bake 25-30 minutes until golden. Cool 10 minutes, slice diagonally into ½-inch pieces, and bake cut-side down at 325°F for 10-15 minutes per side. Cool completely for crunch. Yields 30 biscotti; store in an airtight container for up to a month. Pro tip: Use room-temperature eggs for smoother dough.

What's the difference between biscotti and regular cookies?

Biscotti differ from regular cookies mainly in baking method and texture. Cookies are baked once, resulting in a soft or chewy center, while biscotti are baked twice—first as logs, then sliced and baked again—for an extra-crisp, dry texture ideal for dunking. Vanilla biscotti recipes emphasize low fat and no butter, relying on eggs for binding, unlike butter-heavy cookies. This makes biscotti shelf-stable for weeks, not days. Cookies spread more and are sweeter; biscotti hold shape with a subtle crunch. If you love coffee dips, biscotti win—regular cookies get soggy fast. Experiment by adding vanilla to your favorite cookie dough and twice-bake for a hybrid treat.

How long does vanilla biscotti stay fresh?

Homemade vanilla biscotti lasts 2-4 weeks at room temperature in an airtight container, thanks to the twice-baking process that removes moisture. Keep them away from humidity to maintain crunch—store in a cool, dry pantry. In the fridge, they stay fresh up to 2 months but may soften slightly; revive by toasting slices at 300°F for 5 minutes. Freezing extends life to 3-6 months: wrap logs or slices tightly in plastic and foil, then into a freezer bag. Thaw at room temp and crisp in oven if needed. Signs of spoilage include mold or off odors. A fresh batch's vanilla scent is strongest in the first week—enjoy with morning espresso for best flavor.

Can you freeze vanilla biscotti dough or baked biscotti?

Yes, freeze vanilla biscotti dough or baked pieces for convenience. For dough, shape into logs, wrap tightly in plastic wrap and foil, then freeze up to 3 months. Thaw overnight in fridge, slice, and bake as usual—no adjustments needed. Baked biscotti freeze well sliced: layer between parchment in a freezer bag for up to 6 months. Thaw on counter and re-crisp in a 300°F oven for 5-7 minutes to restore crunch. Freezing preserves the vanilla flavor without sogginess. Label with dates for rotation. This method saves time for holidays—bake half a batch fresh, freeze half. Avoid refreezing thawed items to prevent texture loss.

Vanilla Biscotti American Style Recipe Step by Step

Name: Vanilla Biscotti
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Cuisine: Italian-American
Ingredients: – 2 cups all-purpose flour for base structure; – 1 cup granulated sugar for sweetness and browning; – 1 tsp baking powder for subtle lift; – ¼ tsp salt for balancing flavors; – 3 large eggs for binding; – 2 tsp pure vanilla extract for aroma; – 1 cup chopped almonds for crunch and nutrition

Description

🍪 Create crisp, golden vanilla biscotti with a delightful crunch that’s perfect for dipping in coffee or tea, bringing Italian coffeehouse tradition to your home kitchen
☕ Master this American-style twist on the classic Italian cookie that’s less sweet than traditional versions and holds up perfectly to dunking without falling apart

Ingredients

– 2 cups all-purpose flour for base structure

– 1 cup granulated sugar for sweetness and browning

– 1 tsp baking powder for subtle lift

– ¼ tsp salt for balancing flavors

– 3 large eggs for binding

– 2 tsp pure vanilla extract for aroma

– 1 cup chopped almonds for crunch and nutrition

Instructions

1-First Step: Mise en place and dry mix. Preheat oven to 350°F (175°C). Line a baking sheet with parchment. In a large bowl, whisk 2 cups flour, 1 cup sugar, 1 tsp baking powder, and ¼ tsp salt. This ensures even distribution for consistent texture. Takes 2 minutes.

2-Second Step: Wet ingredients. In another bowl, beat 3 room-temperature eggs and 2 tsp vanilla extract with an electric mixer on medium for 3-5 minutes until frothy and pale. Frothiness adds air for tenderness before the second bake. Scrape sides well.

3-Third Step: Combine dough. Pour wet into dry, stirring with a wooden spoon until a sticky dough forms, about 1 minute. Fold in 1 cup chopped almonds if using. Dough will be thick; resist adding flour. Let rest 10 minutes for easier handling.

4-Fourth Step: Shape logs. Divide dough in half. On prepared sheet, shape each into a 12-inch log, 2 inches wide, ¾-inch tall. Flatten tops gently with damp hands. Space 4 inches apart; they spread. Bake 25-30 minutes until golden and firm. Rotate sheet halfway.

5-Fifth Step: Cool and slice. Cool logs on sheet 10 minutes, then transfer to wire rack 20 minutes. They firm up. Using a serrated knife, slice diagonally into ½-inch thick pieces at 45-degree angle. Yields 30-40 biscotti.

6-Sixth Step: Second bake. Lower oven to 325°F (160°C). Place slices cut-side down on sheet. Bake 10-15 minutes per side, flipping once. Watch closely; edges should be deep golden. Total second bake 20-30 minutes.

7-Final Step: Cool and serve. Cool completely on rack 1 hour for full crunch. Store airtight. Serve with coffee, ice cream, or chocolate dip. Perfect for gifting in tins.

Notes

🍪 Don’t overmix the dough – mix just until the flour is incorporated to prevent tough biscotti
🌡️ Let the logs cool slightly before slicing – too hot and they’ll crumble, too cool and they’ll be difficult to cut
⏰ The second baking is crucial – this double-baking method creates the signature crisp texture that makes biscotti perfect for dunking

Prep Time: 20 minutes
Cooling time: 20 minutes
Cook Time: 45 minutes
Category: Cookie
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 biscotti
Calories: 95
Sugar: 6g
Sodium: 45mg
Fat: 3.5g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg

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