Biscotti are the ultimate coffee companion; crisp, lightly sweet, and endlessly customizable. While they may look fancy, they’re surprisingly easy to whip up at home in under an hour. This quick biscotti version sticks to the Italian tradition: a simple dough baked twice for that signature crunch. Best of all, you can play with flavors or even speed up the second bake with an air fryer (which might even make a better texture in the end…).
Quick Biscotti
The best Biscotti
Servings 16
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, but recommended)
- 1 cup (120 g) sliced or chopped almonds (or substitute chocolate chips, pistachios, cranberries, etc.)
Instructions
- Heat oven to 350°F. Line a sheet tray with parchment.
- Whisk flour, baking powder, and salt in a bowl.
- In a separate large bowl, cream butter and sugar until light, 3-4 minutes. Add eggs one at a time, then vanilla and almond extract.
- Add dry ingredients to wet and mix until just combined. Stir in almonds (or your mix-in of choice).
- Divide dough in half and form into two logs, about 10″ x 3″. Flatten slightly.
- Bake 25–30 minutes until golden and set. Cool 10 minutes.
- Slice into ¾-inch pieces with a serrated knife, cutting on the bias.
- For the second bake:Oven: lay slices cut-side down and bake 10 minutes, flip, then bake another 8–10 minutes.Air fryer: place slices in a single layer at 350°F for 5 minutes. Check for crunch; add 1–2 minutes if needed.
- Cool completely on a rack (they will firm as they cool). Consume within 3-4 days for maximum texture.
