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American Style Vanilla Biscotti

Biscotti are long, thick twice baked cookies originally from Italy. Because the cookies are baked twice, they are crunchy and crisp. Traditionally biscotti are almond flavored, but modern versions of biscotti have many flavors and include dried fruits and nuts too. Biscotti are served with coffee, tea or hot cocoa, in which they are dunked to soften them. Check out my savoury caraway cheddar biscotti.

This American style biscotti is not quite hard like the traditional Italian biscotti. If you have never tired biscotti before, this recipe is the one to start with. It's an easy and foolproof recipe. You can keep it plain or try different variations by adding dried fruits, nuts or any chips. Biscotti can be stored in airtight container for weeks, but I'm sure it won't last that long! I enjoyed them with a cup of peach green tea. Now let's see how to make these vanilla biscotti.


{ American-style vanilla biscotti }
Recipe Source ~ King Arthur Flour
Yields 20-25 biscotti


85 g unsalted butter, at room temperature
2/3 cup granulated sugar
2 ½ tsp vanilla extract
¼ tsp almond extract
2 large eggs
2 cup all-purpose flour / maida
1 ½ tsp baking powder
½ tsp salt


1. Preheat the oven to 180°C | 350°F. Line a large baking tray with parchment paper.

2. In a large mixing bowl, beat butter, sugar, vanilla extract, almond extract until the mixture is smooth and creamy.

3. Add the eggs one by one and beat again till the mixture is smooth. Sift the flour, baking powder and salt and add to the batter.

4. Beat on low speed until everything comes together to form a sticky dough. Divide the dough in half and place the dough in the baking tray.

5. Lightly wet your hands and shape the dough into two 9 x 2-inch logs of ¾-inch thickness. Smooth the tops and sides of the dough.

6. Bake for about 25 minutes or until the dough starts to turn brown around the edges. Remove from the oven and cool for 10-15 minutes.

7. Lightly spray the dough with water. Using a sharp knife, cut the dough into ¾-inch thick pieces. Place the biscotti upright on the baking tray.

8. Bake at 160°C | 325°F for 25 to 30 minutes or until they turn golden. Transfer to a wire rack and allow to cool.

Notes and Tips
  • Spraying the baked dough with water reduces the crumbling while slicing them.
  • Slice the biscotti only after it has cooled down. If you cut them while it's soft, it will crumble.
  • You can add dried fruits, nuts or chocolate chips to the dough.


  1. Biscotti looks very delsh dear..loved the click as always

  2. looks so crispy and amazing tea time snack

  3. So perfectly done! Tempting pics!

  4. Delicious and tempting biscotti..perfect with tea.

  5. Thats a crispy and lovely biscotti..I have been trying without eggs but all failed attempts.

  6. Looks yummy and crispy !!

  7. It looks yumm and so crisp....Wish I could have some right away

  8. What a perfect click!! Looks Yumm :)

  9. Gorgeous clicks Sona.. Perfectly made biscotti looks crisp and yummy..

  10. Awesome pictures Sona. Biscotti is perfectly baked and looks tasty and crunchy..

  11. Looks delicious!! Picture perfect!!

  12. Wow Sona classy pics.. My biscotti attempts have been flops mostly. You made them perfect..

  13. Perfectly made biscottis.... crispy and yummy..... n beautiful clicks.... :)

  14. perfectly made,looks crispy and delicious !

  15. Perfectly baked biscotti Sona.. Looks crisp and delicious.. Awesome pics too..

  16. biscottis look so tempting. I love them but still have to get down to baking them.

  17. Biscotti looks nice and the recipe is simple too.. will make them.


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