Sweet and Savory Biscotti Recipes

Sweet and Savory Biscotti Recipes

Make these Italian treats in sweet or savory form and enjoy with breakfast or as a snack!


These crunchy Italian desserts are perfect to grab on your way out the door to work or to relax and enjoy leisurely with a cup of coffee. Make them ahead of time and store them in a sealed container for up to two weeks.

1. Classic Biscotti Recipe
Serves: 4-6
Prep time: 30 minutes
Cook time: about 50 minutes
Difficulty: Easy
Cost: $

Ingredients
1/2 cup butter
1 cup sugar
1 cup sliced almonds
2 eggs
1/4 cup brewed hazelnut coffee
3/4 teaspoon baking powder
2 1/2 cups all-purpose flour
1/2 teaspoon salt

Instructions

  1. Preheat oven to 350 F
  2. In a large mixing bowl, combine the butter, sugar, almonds, eggs and coffee
  3. Mix in baking powder, flour and salt
  4. Shape dough into two equal loaves, each about 2 inches wide; place on a greased cookie sheet (or one lined with parchment paper) and bake for 30 minutes or until light brown with a firm center. Cool
  5. Cut logs into 1/2-inch thick slices and place back on cookie sheet; bake for 15 minutes more, turning halfway through. Both sides should be golden and slightly dry. Cool completely and store in an airtight container

2. Savory Blue Cheese and Date Biscotti Recipe
Serves: 4-6
Prep time: 30 minutes
Cook time: about 50 minutes
Difficulty: Intermediate
Cost: $

Ingredients
1 cup, plus 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons sugar
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup blue cheese crumbles, divided
1 large egg
1/2 cup dates, chopped
1/4 cup almonds, sliced

Instructions

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  1. Preheat oven to 325 F. Line a large baking sheet with parchment paper
  2. In a medium bowl whisk together flour, baking powder, salt, pepper and sugar. Set aside
  3. In the bowl of an electric mixer, beat butter and 1/2 cup of blue cheese until light and fluffy, about 1 minute. Beat in egg. Beat in flour mixture and remaining blue cheese just until blended. Stir in dates and almonds
  4. Turn dough out onto a lightly floured surface. Gather dough together and divide into 4 pieces. Roll each piece of dough into 6-inch long logs (about 1 1/4 inches wide). Carefully transfer logs to a parchment-lined baking sheet, about 3 inches apart
  5. Bake until almost firm to touch but still pale, about 25 minutes. Remove from oven, but maintain oven temperature. Cool on baking sheet 15 minutes
  6. Carefully transfer logs to cutting board. Using a serrated knife, gently cut each log crosswise at a slight angle into 8-10 slices. Place slices on parchment lined baking sheet. Bake until firm and slightly golden, about 18 minutes, turning each slice over halfway through bake time. Transfer to racks and cool

3. Chocolate Pistachio Biscotti Recipe
Serves: 4-6
Prep time: 25 minutes
Cook time: about 50 minutes
Difficulty: Easy
Cost: $

Ingredients
4 ounces semisweet chocolate, coarsely chopped
1 cup granulated sugar
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
2 1/2 cups coarsely chopped walnuts

Instructions

  1. Preheat oven to 325 F. Line a large cookie sheet with parchment paper
  2. Combine the chocolate and sugar in a food processor and pulse until fine. Set aside
  3. In a medium bowl, mix together the flour, cocoa powder, baking soda and salt. Set aside
  4. In another bowl, combine the eggs and the vanilla. Beat together to blend
  5. Add the chocolate and flour mixtures to the egg mixture and mix until a dough forms
  6. Fold in the pistachios
  7. Divide the dough in half. Form each half into 12-inch long logs
  8. Transfer the logs to your cookie sheet, spacing them about 3-4 inches apart
  9. Bake until slightly golden brown, about 40 minutes
  10. Remove and cool for 15 minutes
  11. Carefully transfer logs to cutting board. Using a serrated knife, gently cut each log crosswise at a slight angle into 8-10 slices. Place slices on parchment lined baking sheet. Bake until firm and slightly golden, about 18 minutes, turning each slice over halfway through bake time. Transfer to racks and cool

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