This easy biscotti recipe makes the best biscotti cookies! Great for sharing or having at hand to dip in that coffee.
Biscotti are crunchy, crispy, classic Italian cookies that are great to dunk in a cup of coffee or milk. Twice-baked to get that characteristic crunch, this biscotti recipe is a perfect treat that you can bring to a cookie swap, gift your neighbors and are also great to mail out to friends and family.
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Double baked Cookie
I made these for the first time when I read about Dorie Greenspan’s cookies and kindness project sometime ago. I have been putting away making biscotti because they’re a twice baked cookie. And I always told myself that I don’t have time for that. But after reading Dorie’s recipe I realized that this is one of the easiest cookies to make. You mix the dough, shape it into rectangles or logs, bake them, let them cool slightly, cut into slices, and bake again to crisp up, and dry out the cookies.
Granola in a Biscotti Recipe?
Dorie’s biscotti recipe is unique among all the ones I have seen. Usually biscotti recipes call for nuts but this one has granola in it on top of the nuts. Which, in my opinion, makes it perfect for breakfast and a healthier cookie. Though the original recipe recommends using a fruit free granola, I have not had any problems with using my granola in the biscotti recipe. I think the dried fruit actually makes it better and gives chewy spots to the cookie. You can use your favorite kind of homemade or store bought granola. You have the power!!
Recipe Run Down
Plan ahead - you need room temperature butter and eggs so take these out of the refrigerator ahead of time. Start by mixing the dough ingredients in a stand mixer or in a deep bowl using a hand held mixer. Stir in the granola and any nuts and mix on low speed until just combined. Dump the dough out on a clean surface and shape it by hand into two logs, transfer to a cookie sheet and bake. Let cool for about 30 minutes and then cut the cooled logs using a serrated knife with a gentle back and forth (just like a saw) motion. Lay the sliced cookies back on the cookie sheet and bake for another 25 minutes and transform the cookies into “biscotti”.
Looking for Other Cookie Recipes?
Here’s your handy dandy printable:
Easy Biscotti Recipe
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 1 stick unsalted butter ½ cup or 8 tbsp, cut into chunks, at room temperature
- ¾ cup sugar
- ¾ teaspoon fine sea salt
- 1 orange zested optional but highly recommended
- 2 large eggs at room temperature
- ⅓ cup old-fashioned oats not quick-cooking
- 1 cup granola
- ¼ cup almonds or any other nut of your choice coarsely chopped
- ¼ cup dried cranberries
- Plan ahead - you need room temperature butter and eggs so take these out of the refrigerator ahead of time.
- In a mixing bowl, whisk the flour, baking powder, cinnamon and baking soda together.
- Fit your stand mixer with a paddle attachment and on medium speed, cream together butter, sugar, salt and orange zest, until smooth and creamy, about 2 minutes.
- Add eggs, one at a time, eating for 1 minute after each one goes in and scrape down the sides and bottom of the bowl.
- Beat in the old fashioned oats and turn the mixer off. Add the dry ingredients from your mixing bowl, all at once.
- Mix everything on low speed until the flour is almost incorporated. Add the granola, almonds and cranberries and mix on low only until it just comes together. Do not overmix.
- Turn the dough out on a clean surface, divide it into two parts, and shape into logs (about 10 to 12 inches long and about 1½ inches wide). Transfer the logs to the prepped cookie sheet leaving room between the logs.
- Bake the logs for about 25 minutes, rotating the baking sheet after about 15 minutes. Take the cookie sheet out of the oven. After the first bake, the logs should be cracked and lightly browned. Let the logs cool on the cookie sheet (transfer the sheet to a cooling rack if you have one) for about 30 minutes.
- Once cooled, transfer the logs to a cutting board (a wide, flat metal spatula is helpful), and using a serrated or bread knife, cut into ½-inch-thick slices.
- Return the slices to the baking sheet and bake for another 15 minutes.
- After 15 minutes, pull the cookie sheet out from the oven, flip the cookies and bake for 10 more minutes. At this point the cookies or “biscotti” will be golden brown and slightly firm to touch.
- Transfer the biscotti to cooling racks to cool and harden up before storing in an airtight container. They’ll continue to harden as time goes by.
If you make this recipe, please leave a comment and/or give this recipe a rating! I would love to hear from you guys. And don’t forget to tag me on Instagram and Facebook! I love to look through your creations!!
Love – Vaishali