Traditional recipes do not include a fat like butter or oil making them very dense, but American-style biscotti tend to include a fair amount of butter that is whipped for a lighter, more crumbly texture. This recipe stays closer to the traditional method with a nod to the American preference. By adding melted butter, air is not being incorporated but a bit of fat is, creating a dense but rich and slightly crumbly cookie – a texture that holds up well to dunking in coffee or eating out of hand.
While some recipes use oil, I like to use butter for a better flavor and texture. Use unsalted, softened (not melty!) butter. Sugar. Since they are cookies, biscotti should be sweet!
Pro Tips for this Recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Baking the cookies in the second round at a low temperature creates that extra crisp texture classic to biscotti. If you aren’t quite sure your cookies are done, bake them for an extra minute or two. The bottoms may get a little darker brown in color, but at the low oven temperature, they shouldn’t burn very easily.
- Not a huge fan of almonds or want to mix up the flavors? You can substitute the almond extract for vanilla extract or a more traditional anise flavoring. Swap the slivered almond for chopped pistachios, hazelnuts, or pecans, or leave the nuts out altogether.
- For that classic oblong shape, cut the slices at a 45 degree angle across each log.
Why are biscotti so hard?
They’re actually supposed to be hard. Biscotti translates to twice cooked. Just like dried bread this was originally a way of making them last longer.
Biscotti without oil or butter
FAQ
Is butter better than oil in biscotti?
Does biscotti contain butter?
Is it better to use oil or butter in cookies?