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Mrs. P's Biscotti

debbie eckstein

"This was given to me by my very best friend; it's her mother's recipe, and a wonderful basic biscotti recipe. Very rarely do I make them the same way twice. You can add dried cherries, cranberries, walnuts, toasted almonds, chocolate, white chocolate or cinnamon chips, or nothing at all -- It's good enough to stand on its own. I also change the flavorings and use almond or vanilla extracts. These will keep for a couple of weeks (if you're lucky) in your cookie jar!"
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1 h 15 m servings 65 cals
Original recipe yields 40 servings (40 biscotti)

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
  2. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in eggs, egg yolk, and vanilla extract. Whisk flour and baking powder together in a bowl. Stir flour mixture into butter mixture to form a fairly sticky dough.
  3. Divide dough in half; with wet hands, shape dough into two loaves, about 1-inch high at the center, on the prepared baking sheet.
  4. Bake in the preheated oven until lightly browned, about 20 minutes; remove to cool completely on a wire rack, about 30 minutes.
  5. Slice loaves into 1/2-inch slices with a serrated knife. Place cookie slices back onto lined baking sheet, cut sides up.
  6. Increase oven temperature to 450 degrees F (230 degrees C).
  7. Bake in the preheated oven until golden brown, turning once, 3 to 4 minutes per side.

Nutrition Facts

Per Serving: 65 calories; 1.7 g fat; 11.1 g carbohydrates; 1.4 g protein; 22 mg cholesterol; 38 mg sodium. Full nutrition

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Read all reviews 3
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The base for the biscotti has wonderful flavor. I added some chopped dried cherries, chopped toasted almonds and drizzled dark chocolate over them. Everyone loved them. I prefer crunchy bisco...

Easy to make and so good! Loved them.

Loved these. Great flavour and perfect texture. I did make one change due to dietary restrictions...I used Earth Balance® instead of butter. My add in's were filberts and cashews. I'll be making...