1/2 cup granulated sugar
2 cups of white flour
1 teaspoon baking powder
Pinch salt
1 zested orange
2 large eggs
With an electric mixer, cream together butter and sugar on medium speed until combined, about 1 minute. Add zest & vanilla and combine.
Combine the flour, baking powder, salt separately then slowly add to wet mixture adding one egg half way and the second one at the end. Mix until a dough forms. Add the nuts and mix by hand until combined – either in the bowl or knead on a floured surface.
Transfer the dough to a lightly floured work surface (if you haven’t already) and shape it into a 12-inch-long log. Transfer the log to a parchment lined baking sheet and bake for 20-30 minutes or until the log is baked enough not to fall apart.
Note – this recipe makes one large log. Shown below is a double recipe but I highly recommend making it in two batches and not just doubling the igredients.
Leave the oven on. Using a large sharp knife, cut the log on the diagonal into 1/2 -inch-thick slices.
Place the biscotti cut side up on the lined baking sheet and bake for an additional 8-10 minutes on each side, or until golden brown and crisp. Keep an eye on them and judge accordingly based on your oven.
There’s nothing better than a crunchy biscotti (or two or three) with a warm cup of milk or a coffee. Because they’re a dry biscuit, they can keep for weeks in a sealed container. Not that they will last that long!
That looks amazing! Totally going to try it this weekend.
Just finished baking this recipe today.
Amazing Biscotti.
Thank you
Nice! You can also drizzle or dip them in chocolate for a little extra somethin’ somethin’ for the holidays.
Hi Pam , I tried the biscotti rpciee but I found it hard to slice them into thin slices and secondly how do I make them a little less hard and a little more softer ? any tips on that ?
I added raisins to it too and they turned out delish! My question: I divided the dough into two logs and baked it. My first baking took a total of 15 minutes. Any idea why the baking time increased?
Hi Tasneem, that sounds delish! The baking time isn’t set in stone – it can depend on your oven or the size of your “logs”. They just need to bake enough until they won’t fall apart when cut before the 2nd baking. I revised the post to mention this. Enjoy your treats!
You are right. Biscotti are an exceptional cookie regardless of what nuts you add. They all taste GREAT!