italian dessert recipes

Italian Biscotti Recipe






What's in an Italian biscotti recipe?

Italian biscotti recipe 02
  • Two parts flour


  • One part sugar


  • Flavorings


  • Nuts - most of the time.
    • Notice something missing?


    Yup. The oil. And you may be saying "where are the eggs?". Classic Italian biscotti has no butter or oil. And when eggs are used it's just enough eggs to make the batter stiff Why? Pop down here to the history of biscotti section.

    Although these biscotti recipes start with the standard ingredients. A few deviate from the traditional Italian biscotti, due to the American influence and the greedy coffee houses pandering their expensive renditions.

    However, to our benefit - we cook, therefore we are smart. Plus we serve tastier food than most restaraunts at much less of a dent to our pocket book, right? So - *poof*, we're good at what we do and we don't mind letting others know by the goodies that come out of our oven!

    Here's what we got for cooking for our biscotti recipes. You should be able to make biscotti successfully first time around. Why?:

  • ingredients are normal


  • directions are easy!


  • just set enough time asiefor two bakings!


    • Above all - have fun! Get creative!

    Thanks for stopping by! - Lisa

    Italian Biscotti Recipes

    italian biscotti recipe Anise Biscotti Recipe









    Need help with cutting the biscotti into logs?

    italian biscotti recipe 03
    After the first baking, it's time for the second baking of a biscotti recipe. Two things will help you be successful:

  • Use a serrated knife.


  • Cut on a diagonal as the recipes suggest.


  • Saw back and forth with the knife. Don't press down to cut. Let the serrated knife do the work!


  • Cut on a diagonal as the recipes suggest.


    • Keeping biscotti

    Traditionally we store these in an airtight jar. Any thing airtight can be used. A few of the biscotti recipes call for an oil/butter - and these biscotti won't keep as long. As always use your best judgment.

    A little lesson in the history of biscotti

    Colussi Biscotti
    Colussi Biscotti Art Print
    Buy at AllPosters.com

    The history of biscotti is these cookies were specifically baked twice to keep well for traveling. The second baking dries out the moisture, and thus the recipe calls for no butter or oil to keep longer.

    Which too, this is great in modern day when we only have an limited amount of time to cook between kids, work and house. We can make these and keep them till needed.



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    Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.