These are so crunchy they should be dunked (Coffee, Latte, Espresso, Vino, etc.). If you don't have hazelnuts, use almonds instead.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix dry ingredients (except nuts) in a large bowl. Mix the eggs and liquids in a separate bowl. Add liquids to the dry ingredients gradually, mixing until dough is stiff. Do not overmix. Stir in or work in the nuts.

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  • Shape dough into two rectangles 3 inches wide, 15 inches long. Place on greased cookie sheet.

  • Bake for 20 minutes at 350 degrees F (175 degrees C). Remove baked rectangles from oven and let stand until cool to the touch.

  • Using sharp knife, slice rectangles crosswise into 3/4 inch slices. Place back on cookie sheet, sliced side down, and bake again for 15 minutes or until they are golden brown. Store in airtight container. These store well for weeks.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

160.3 calories; 3.6 g protein; 23.9 g carbohydrates; 31 mg cholesterol; 39.2 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2004
wow!! this recipe made amazing biscotti!!! i had my doubts from when i slipped it into the oven until i took it out. i wasn't sure how to shape it very well and i thought that it was a little too moist and wet especially for something that would soon turn crunchy. but...after the second baking it was crunchy and delicious!!!! this is the second time i've made biscotti and this recipe turned out MUCCCHHHH better than the first did. i also halved this recipe to just try it out first and used only 2 eggs which turned out great. i've now made it twice the first a hazelnut version with frangelico and a second almond version with amaretto. both were very delicious!! i dipped these in melted chocolate.. delicious dipped in coffee... now i'm addicted! i'll be making them whenever we're running low so we always have them! Read More
(55)

Most helpful critical review

Rating: 1 stars
05/27/2009
Don't follow the metric measures they're totally wrong. Mine ended up too liquid to form a biscotti. The end result was a disaster. Read More
(15)
39 Ratings
  • 5 star values: 27
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
02/09/2004
wow!! this recipe made amazing biscotti!!! i had my doubts from when i slipped it into the oven until i took it out. i wasn't sure how to shape it very well and i thought that it was a little too moist and wet especially for something that would soon turn crunchy. but...after the second baking it was crunchy and delicious!!!! this is the second time i've made biscotti and this recipe turned out MUCCCHHHH better than the first did. i also halved this recipe to just try it out first and used only 2 eggs which turned out great. i've now made it twice the first a hazelnut version with frangelico and a second almond version with amaretto. both were very delicious!! i dipped these in melted chocolate.. delicious dipped in coffee... now i'm addicted! i'll be making them whenever we're running low so we always have them! Read More
(55)
Rating: 5 stars
06/26/2003
I have experimented with several biscotti recipies but this one is my favorite. They are VERY hard and crunchy perfect for dipping into a latte and are essentially fat free. I typically half the recipe but instead of using 3 eggs I use 2 eggs because the dough would otherwise be too moist. Read More
(37)
Rating: 5 stars
06/07/2003
This is an easy recipe and oh so delicious! You can also improvise. Omit nuts and add chocolate to half the dough. Roll out two separate rectangles of white and chocolate dough place one on top of each other roll jelly style bake roll and slice. Read More
(34)
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Rating: 5 stars
12/10/2009
I have used this basic biscotti recipe for many years. Start with the first 4 ingredients and let your imagination run wild......It will never fail you!! Read More
(17)
Rating: 1 stars
05/27/2009
Don't follow the metric measures they're totally wrong. Mine ended up too liquid to form a biscotti. The end result was a disaster. Read More
(15)
Rating: 5 stars
01/03/2004
I LOVE this biscotti! Everyone who I've made it for goes ga-ga over it. Thank you for making me a hit at parties! Absolutely the best (and easiest) recipe I've found for biscotti. Read More
(15)
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Rating: 5 stars
12/28/2010
I really enjoyed these cookies because they're on the hard side and crunchy. I think what makes this authentic and traditional is that the recipe doesn't include butter or oil. Read More
(15)
Rating: 5 stars
06/07/2003
This recipe is excellent! I've made it several times substituting whole wheat flour for the white and Amaretto and almonds for the Frangelica and hazelnuts. It's one of my new favorite recipes. Thanks to the owner! Read More
(14)
Rating: 5 stars
01/30/2007
Great recipe! Read More
(14)