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Biscotti are easy-to-make, twice-baked cookies with Italian roots. There are two distinct types: the traditional Italian version, which is hard and crunchy, and the American style, which includes butter to produce a softer, lighter texture. Because they’re relatively easy to make and keep well, biscotti are perfect for holiday baking and gift-giving.
Notes From the MGC Kitchen
If you’ve been following us for a while, you know that we are all about being able to take a single recipe and switch up the flavor profile to create delicious variations. These biscotti are a perfect example. The basic recipe is flavored with orange liqueur, fresh orange zest, and butter, and we created two versions: one with pine nuts and a little chopped rosemary mixed into the dough, the other dipped in chocolate and sprinkled with chopped nuts.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- ORANGE LIQUEUR: A small amount of orange liqueur (triple sec, or if you’re feeling fancy, Grand Marnier) adds concentrated orange flavor and aroma to the biscotti. For a non-alcoholic version, you can combine orange extract with a little milk.
- ORANGE ZEST: Combined with the orange liqueur, freshly grated orange zest enhances the citrusy flavor of these cookies.
- BUTTER: We always recommend using unsalted butter for baking.
Optional Mix-Ins
- PINE NUTS: Toasted pine nuts (pignoli) add both texture and extra buttery flavor.
- ROSEMARY: Finely chopped fresh rosemary provides a subtle herbaceous background flavor that pairs beautifully with orange.
- SEMI-SWEET CHOCOLATE: We like to use semi-sweet chocolate chips for the chocolate-dipped biscotti (Ghiradelli is our go-to brand). You could try dark chocolate, but it’s a little harder to get the melting right and the microwave method in the recipe may not be suitable.
How To Make Biscotti (American Style with Butter)
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
BEFORE YOU BEGIN: Preheat the oven to 350°F. Line a baking sheet with parchment paper, dust it with a generous amount of flour, and set aside.
MAKE THE BISCOTTI DOUGH: Sift the flour, baking powder, and salt together in a medium bowl. In a separate, larger bowl, cream the butter and sugar together. Add the eggs, vanilla, orange liqueur, and orange zest and beat until light and smooth. Gradually add the dry ingredients and combine gently with a spatula. Don’t overmix.
NOTE: If you’re making the orange-rosemary version, stir the pine nuts and chopped rosemary in now. If you’re making the chocolate-dipped version, skip to the next step. (See notes for cutting quantities and making one log of each.)
FORM THE DOUGH INTO LOGS: Spoon the dough onto the prepared baking sheet in two equal portions. With well-floured hands, form each portion into a 10 x 2-inch log about 3/4-inch high. Smooth and shape the logs evenly, flouring your hands again if needed.
NOTE: If you’re making the orange-rosemary version, brush liberally with the egg wash after you’ve formed the logs. If you’re making the chocolate-dipped version, skip to the next step.
FIRST BAKING: Bake for 25 to 30 minutes, turning the pan once midway through to ensure even cooking. When the logs are done, they will be golden in color and may have developed a few slight cracks on the top. Remove from the oven and cool for 10 minutes. Lower the oven temperature to 325°F.
SLICE THE BISCOTTI: Using a serrated or bread knife, cut each log on the diagonal into 3/8-inch thick slices. Line the baking sheet with a fresh sheet of parchment (no flour needed) and arrange the biscotti about 1/2 inch apart. Bake for 10 minutes, then remove the biscotti from the oven, flip each one over, then bake for an additional 10 minutes. Remove from the oven and cool the biscotti on wire racks.
FOR THE CHOCOLATE-DIPPED BISCOTTI
COOL THE BISCOTTI: Allow the biscotti to cool completely to room temperature for about 30 minutes.
MELT THE CHOCOLATE: Place the chips in a microwave-safe measuring cup and cook on 50% power for 1 to 1-1/2 minutes, then stir. Continue heating in 15-second increments, stirring each time, until completely melted and smooth.
DIP THE BISCOTTI AND SPRINKLE WITH NUTS: Line a baking sheet with wax paper. Working one biscotti at a time, dip one end into the melted chocolate, place on the wax paper, and sprinkle immediately with some chopped pine nuts. Repeat with the remaining biscotti and allow the chocolate to harden completely before storing or serving.
Recipe Notes
FOR AN ALCOHOL-FREE VERSION: Substitute 1/2 teaspoon orange extract for the orange liqueur and add 2 teaspoons of milk.
SPLITTING THE RECIPE: ORANGE ROSEMARY & CHOCOLATE DIPPED
If you want to make a half batch of each variety:
- Cut the quantities of pine nuts, rosemary, and chocolate chips in half.
- Once you’ve combined the wet and dry ingredients into a dough, remove half of it from the mixing bowl for the chocolate-dipped version and proceed through forming the log on the baking sheet with that portion.
- With the remaining dough, mix in the reduced quantity of pine nuts and rosemary, then proceed with forming that log on the baking sheet and brushing it with the egg wash.
- Baking time is the same for both varieties. Follow the recipe instructions for the chocolate-dipped version.
How to Store Biscotti
Because these biscotti are made with butter, they have a slightly shorter shelf life than those made without butter. Here’s how to store them:
Biscotti can be stored in a tightly sealed container for up to 10 days. You can also refrigerate (or freeze and defrost) them, just be sure to bring them to room temperature before serving.
5 Tips For Making Perfect Biscotti
- Biscotti dough is generally very sticky and can be difficult to work with. We like to keep our hands well-floured by using a fine mesh strainer with flour in it to dust them periodically. Another method would be to skip the flour and use wet hands to work with the dough.
- You can smooth the logs into shape with a wet spatula.
- Allow baked logs of biscotti to cool before attempting to slice them.
- This is a slicing tip from the King Arthur Baking Company: Once the logs of biscotti have cooled, spritz the tops very lightly with water to soften the crust. This helps to prevent crumbling when they’re sliced.
- You can adjust the second baking time based on how crisp you like your biscotti. Test one after the recipe’s recommended time, and if you want a crunchier result, turn the biscotti and continue baking them. Check them every 5 minutes until they reach a consistency you like.
Buttery Orange Biscotti (Two Ways)
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange liqueur, (see notes for an alcohol-free substitution)
- Zest of 1 large orange, about 1-1/2 tablespoons
For the orange-rosemary version:
- 1/2 cup pine nuts, toasted
- 1 to 1-1/2 tablespoons fresh rosemary, finely chopped
- 1 egg, beaten with 1 tablespoon water
For the chocolate-dipped version:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup pine nuts, toasted and roughly chopped
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper, dust it with a generous amount of flour, and set aside.
- Sift the flour, baking powder, and salt together in a medium bowl.
- In a separate, larger bowl, cream the butter and sugar together. Add the eggs, vanilla, orange liqueur, and orange zest and beat until light and smooth.
- Gradually add the dry ingredients and combine gently with a spatula. Don't overmix. NOTE: If you're making the orange-rosemary version, stir the pine nuts and chopped rosemary in now. If you're making the chocolate-dipped version, skip to the next step. (See notes for cutting quantities and making one log of each.)
- Spoon the dough onto the prepared baking sheet in two equal portions. With well-floured hands, form each portion into a 10 x 2-inch log about 3/4-inch high.
- Smooth and shape the logs evenly, flouring your hands again if needed. NOTE: If you're making the orange-rosemary version, brush liberally with the egg wash after you've formed the logs. If you're making the chocolate-dipped version, skip to the next step.
- Bake for 25 to 30 minutes, turning the pan once midway through to ensure even cooking. When the logs are done, they will be golden in color and may have developed a few slight cracks on the top. Remove from the oven and cool for 10 minutes. Lower the oven temperature to 325°F.
- Using a serrated or bread knife, cut each log on the diagonal into 3/8-inch thick slices. Line the baking sheet with a fresh sheet of parchment (no flour needed) and arrange the biscotti about 1/2 inch apart.
- Bake for 10 minutes. Remove the biscotti from the oven, flip each one over, then bake for an additional 10 minutes. Remove from the oven and cool the biscotti on wire racks.
For the chocolate-dipped biscotti:
- Let the biscotti cool completely to room temperature for about 30 minutes.
- Place the chips in a microwave-safe measuring cup and cook on 50% power for 1 to 1-1/2 minutes, then stir. Continue heating in 15-second increments, stirring each time, until completely melted and smooth.
- Line a baking sheet with wax paper. Working one biscotti at a time, dip one end into the melted chocolate, place on the wax paper, and sprinkle immediately with some chopped pine nuts.
- Repeat with the remaining biscotti and allow the chocolate to harden completely before storing or serving.
Notes
For an Alcohol-Free Version
Substitute 1/2 teaspoon orange extract for the orange liqueur and add 2 teaspoons of milk.Splitting the Recipe: Orange Rosemary & Chocolate Dipped
If you want to make a half batch of each variety:- Cut the quantities of pine nuts, rosemary, and chocolate chips in half.
- Once you’ve combined the wet and dry ingredients into a dough, remove half of it from the mixing bowl for the chocolate-dipped version and proceed through forming the log on the baking sheet with that portion.
- With the remaining dough, mix in the reduced quantity of pine nuts and rosemary, then proceed with forming that log on the baking sheet and brushing it with the egg wash.
- Baking time is the same for both varieties. Follow the recipe instructions for the chocolate-dipped version.
How to Store Biscotti
Because these biscotti are made with butter, they have a slightly shorter shelf life than those made without butter. Here’s how to store them: Biscotti can be stored in a tightly sealed container for up to 10 days. You can also refrigerate (or freeze and defrost) them, just be sure to bring them to room temperature before serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We made these and loved them!! Substituted pistachios for the pine nuts.
Hi Susan,
Thanks for taking the time to comment. I’m glad you liked the biscotti and I’m certain the pistachios are every bit as delicious as the pine nuts.