This is by far the best biscotti recipe, ever. It makes the crunchiest, not too sweet, but just right, piece of crunchy goodness. I’ve been making this recipe year after year for a really long time — basically ever since I stumbled upon it, over 10 years ago. I love how simple it is. All you need are just a few simple ingredients, and the steps to make it isn’t fancy or complicated. My favorite part is making this recipe with a bowl and a fork, no mixer or devices are necessary to whip this up.
Below’s the recipe. You can add/swap in whatever mix-ins you want: cranberries, chocolate chips, nuts, whatever you like. And yes, finish it off however you like, dipped in chocolate, drizzled with chocolate or what have you. Enjoy!
The Best Biscotti Ever
Description
This recipe is so easy to make and produces the crunchiest, best biscotti you’ll ever eat.
Makes 24 (or however many depending on how thick/thin you slice it). These taste most delicious on the day they’re baked but will keep in an air-tight container for a few days.
Ingredients
Instructions
- Preheat oven to 300°F.
- Place the first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate and dried cranberries (if using).
- Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (12-inch-long) rolls; pat to 2 1/2-inch width.
- Bake at 300° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
- Cut rolls diagonally into 24 (1/2-inch) slices. Place, cut sides down, on baking sheet. Bake at 300° for 10 to 12 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
- Optional: Drizzle with chocolate ganache and top with holiday sprinkles to finish off