Italian Biscotti

This biscotti recipe is crispy and crunchy and dips perfectly into a hot cup of coffee.  The anise biscotti is delicious dipped in chocolate as well!

Another goodie from the recipe tin, this version is gluten-free and dairy-free.

What are biscotti called in Italy?

• Cantucci or biscotti are a type of biscuit or cookie in Italy.  The original recipe from the recipe tin from an aunt called these “Italian Biscuits”.
• The meaning of biscotti is twice, second, encore (bis) cooked, baked, done (cotti).  Biscotti is also the generic term for cookies in Italian.
• They are twice-baked, cylinder, log, or oblong-shaped.  They are a dry, crunchy cookie or biscuit, and may be dipped in a drink, like coffee or wine.

How to make Italian Biscotti:

Step 1: Gather and measure the ingredients.

Step 2:  Using an electric mixer, cream the sugar and palm shortening.

Step 3:  In a medium-sized mixing bowl, whisk together the dry ingredients, except the sugar. (Flour, baking powder, and salt).

Step 4:  Pour the flour mixture into the wet ingredients and mix to combine.

Step 5:  Put the dough into a quart container with lid (or any airtight container), and refrigerate for several hours, better overnight.

Step 6:  Take the dough out of the refrigerator and measure three equal balls.

Step 7:  Shape each ball into a log or cylinder approximately 6″ x 1 1/2″ and place it on the parchment-lined baking sheet.

Step 8:  Bake the biscotti logs for about 20 minutes at 350 degrees F. until the top is set and the edges are slightly golden.

Step 9:  Take the biscotti logs out of the oven, let cool a few minutes (about 10 minutes) until you can handle them, cut them into 1 inch wide pieces.  Bake them again for about another 10 minutes, flipping them over halfway so both sides get toasted and golden.

Step 10:  Let cool completely.  Store in an airtight container in the refrigerator for up to a week.  This anise biscotti is freezer friendly for up to 3 months.

Recipe/Baking Tips:

• Try to start with room temperature ingredients.
• Let the biscotti cool for about 10 minutes after the first bake before cutting.
• Let the biscotti completely cool before storing in an airtight container.
• Consider dipping the edges of the biscotti in melted chocolate if desired.
• Biscotti can be stored in the refrigerator for about a week or several months in the freezer.

Why are my biscotti soft?

• Chances are if your biscotti is soft it was not baked long enough, especially with the second baking.
• Also, sometimes it can get a little soft stored in the airtight container. (Especially if stored while still hot and not completely cooled.)
• Place it in the oven (or toaster oven) at 300 degrees F. for about 10-15 minutes to see if it becomes crispier.

How long should I let my biscotti cool before cutting?

• Let your biscotti cool for about 10 minutes after the first bake before cutting.

How do I make biscotti crisp?

• Let the biscotti cool completely before storing it.  Storing in a metal container can sometimes help the biscotti stay crisper longer.
• If stored while still hot, the biscotti can sometimes soften.
• If the biscotti becomes soft, put in a 300-degree oven for about 10-15 minutes to help it crisp up.

If you don’t need to make this recipe gluten and dairy-free?

• The original recipe uses flour and butter or shortening.  Simply use the same amounts as the gluten-free flour and palm shortening.

Other cookie recipes you might like to try:

• Italian Cookies
• Vegan Gingerbread Cookies
• Vegan Sugar Cookies
• Chocolate Peppermint Cookies

Print

Italian Biscotti!

Prep Time

5 mins

Cook Time

30 mins

 

This anisette biscotti recipe is crispy and crunchy and dips perfectly into a hot cup of coffee.  It's delicious dipped in chocolate as well! Another goodie from the recipe tin, this version is gluten-free and dairy-free.

Course: Biscuit, Cookie, dairy-free, Dessert, gluten-free

Cuisine: American, Cookies, Dessert, Italian

Servings: 24

Calories: 125 kcal

Author: Christine Galvani

Ingredients

• 3/4 cup palm oil shortening (can sub butter if not dairy-free)
• 3/4 cup sugar
• 2 eggs (large)
• 2 cups flour (I use Bob's Red Mill Gluten-Free Flour 1:1)
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons anise
• 1/8 teaspoon sea salt

Instructions

1. Gather and measure the ingredients.

2. In a medium-sized mixing bowl, add the dry ingredients except the sugar, and whisk together. (Flour, baking powder, and salt).

3. Cream palm shortening with sugar using an electric mixer. This takes a few minutes.

4. Then add the eggs one at a time, mix thoroughly.

5. Add the anise and blend together.

6. Add the flour mixture to the wet ingredients. Mix until combined. The dough will be a bit sticky.

7. Put the dough into a 1-quart container, cover, and put in the refrigerator for at least a few hours, better overnight.

8. Take the dough out of the refrigerator, roll into logs or cylinders about 6" x 1 1/2". Place these three logs on a parchment-lined baking sheet.

9. Bake at 350 degrees F. for about 15-20 minutes until slightly golden.

10. Remove the biscotti from the oven, let cool slightly until you can handle them. Then cut the biscotti into 1inch pieces.

11. Place the biscotti back on the baking sheet and bake for another 10 minutes or so until crispy and golden. I flip them after about 5 minutes so each side browns.

12. Let cool on a cooling rack and store in the refrigerator in an airtight container. This biscotti is also freezer friendly, store up to a few months.

Recipe Notes

Recipe/Baking Tips:

• Try to start with room temperature ingredients.
• Let the biscotti cool for about 10 minutes after the first bake before cutting.
• Let the biscotti completely cool before storing in an airtight container.
• Consider dipping the edges of the biscotti in melted chocolate if desired.
• Biscotti can be stored in the refrigerator for about a week or several months in the freezer.

Why are my biscotti soft?

• Chances are if your biscotti is soft it was not baked long enough, especially with the second baking.
• Also, sometimes it can get a little soft stored in the airtight container. (Especially if stored while still hot and not completely cooled.)
• Place it in the oven (or toaster oven) at 300 degrees F. for about 10-15 minutes to see if it becomes crispier.

How long should I let my biscotti cool before cutting?

• Let your biscotti cool for about 10 minutes after the first bake before cutting.

How do I make biscotti crisp?

• Let the biscotti cool completely before storing it.  Storing in a metal container can sometimes help the biscotti stay crisper longer.
• If stored while still hot, the biscotti can sometimes soften.
• If the biscotti becomes soft, put in a 300-degree oven for about 10-15 minutes to help it crisp up.

If you do not want to make this recipe gluten and dairy-free, use the same amount of butter or shortening as the palm shortening and the same amount of flour as the gluten-free flour.

Nutrition Facts

Italian Biscotti!

Amount Per Serving

Calories 125 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g10%

Cholesterol 14mg5%

Sodium 18mg1%

Potassium 60mg2%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 6g7%

Protein 2g4%

Vitamin A 20IU0%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.