How to make biscotti


How to make biscotti

by Great British Chefs11 August 2015

How to make biscotti

The word biscotti derives from the Medieval Latin for ‘twice baked’ as this biscuit is traditionally cooked, sliced and cooked again. This makes for a crunchy finished biscuit that travels well and can be kept in an airtight container for up to two weeks.




  • 2 eggs
  • 160g of caster sugar
  • 300g of plain flour
  • 1 tsp baking powder
  • 140g of whole almonds, roughly chopped
Preheat the oven to 160°C/gas mark 3
Whisk together the eggs and sugar until pale and foamy
Sieve the flour and baking powder and fold into the eggs and sugar
Fold through the almond pieces and mix everything together to form a dough
Wet your hands with a little water to stop them sticking to the dough and roll it into 2 logs roughly 5cm wide
Bake the logs for 25–30 minutes until golden brown then remove from the oven and leave to cool for 5 minutes
Using a serrated knife, cut the logs into 1.5cm slices then lay the slices on the baking tray and return to the oven for 15–20 minutes until thoroughly dried
Transfer to a wire rack to cool


Almonds are the most traditional addition to biscotti but most nuts work well, especially hazelnuts, pistachios and macadamia nuts. Nut allergy sufferers could try pumpkin seeds or desiccated coconut.

Fruit also works well in biscotti; try grating lemon or orange zest into the dough or folding through candied peel. Cranberries and raisins or dried fruit such as figs and apricots are a welcome addition.

Try adding spices such as star anise and cinnamon or, for an English twist, add lavender.

For something a little more special, add a good glug of amaretto to the dough and dip the finished biscuits in melted chocolate.

Serving suggestions

Biscotti are great for dunking in tea and coffee at breakfast or for elevenses. In Italy they dip biscotti into Vin Santo, a type of sweet wine. Adam Byatt adds cranberries and pistachios to his biscotti while Urvashi Roe goes for chocolate and hazelnut.

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