Easy Vanilla Biscotti
Deliciously crunchy vanilla-infused biscotti that is twice-baked and shaped perfectly for dunking in tea or coffee. The BEST easy biscotti recipe!
Servings: 20 cookies
Calories: 135kcal
Ingredients
- 2 ½ cup (312g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter melted
- ¾ cup (150g) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line 2 baking trays with parchment paper or a silicone mat, and set aside.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the butter and sugar until combined. Add the eggs and vanilla, and mix until smooth and combined.
- Add the dry ingredients and mix until combined.
- Divide the dough in half and transfer to the prepared baking trays. Shape each half into a log about 18cm (7") long, 9cm (3 1/2") wide, and 2cm (3/4") thick.
- Bake for 25 - 30 minutes or until golden brown. Allow to cool on the baking tray for 20 minutes, or until cool enough to handle.
- Lower the oven temperature to 140C/275F/Gas 1.
- Use a sharp serrated knife to cut the log into 2cm (3/4") thick slices. Place the slices, cut sides down, on the lined baking tray.
- Bake for 40 minutes, turning them over halfway through.
- Allow to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Biscotti stays fresh, kept in an airtight container, at room temperature for up to 1 - 2 weeks. They also freeze well for up to 3 months. Thaw at room temperature.
The dough also freezes well for up to 3 months. Thaw overnight in the fridge, and allow to come to room temperature before shaping.