Italian Biscotti


SourceRecipe from Adele Dienno
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours


A favorite holiday cookie, these are twice-baked for a crispy texture. The miniature size makes them perfect for gifts.


3/4 cup
butter, unsalted
3/4 cup
1 teaspoon
vanilla extract
1 1/2 teaspoon
baking powder
1/4 teaspoon
1/2 cup
3/4 cup
cranberries, dried (or cherries)
2 cups
flour, all-purpose


(you can substitute some of the all purpose flour for rolled oat flour, spelt or whole wheat pastry flour)

Preheat oven to 325 F. Cream butter until fluffy and add sugar. Cream again and add one egg at a time, mixing well. Add vanilla.

Combine flour, baking powder, and salt together and add to the butter mix. Blend well.

Place mixture onto a flat, floured surface, make a well and add nuts and berries. Knead together until blended (adding more flour if necessary to prevent sticking).

On a lightly floured surface, divide dough into 4 equal sections and make into a log 1 to 1 ½ inches wide. Pat down to make a flattened snake. Place on parchment paper-covered baking tray and bake for 20- to 25 minutes, until top and sides are golden and the biscotti pass the “spring test” (if you press your finger lightly onto the surface of the dough, it should spring back, not leave an impression).

Remove from oven, and cool completely.  (You can freeze them at this point to be cooked later.) Cut pieces diagonally about ½-inch thick.

Lower oven temperature to 300 F, place biscotti on cookie sheets cut side down, and bake for 10 minutes. Turn slices onto the second side and bake for 10 more minutes.

Let cool and store in an air-tight container. Makes about 4 dozen small biscotti.

Variation: Chocolate Hazelnut