Grandma’s Biscotti Recipe
Biscotti are classic twice-baked Italian cookies that are first shaped like a slab or flat log and baked, then sliced diagonally and baked again. My grandma’s recipe features vanilla butternut flavoring and chopped walnuts, but read below for tons of flavor and mix-in ideas, which are absolutely limitless! These are so easy to make and perfect for gifting, as well. Grab a cup of coffee, tea, or your favorite dessert wine and enjoy!
My grandma’s biscotti were treasured by everyone in our family. Growing up, I don’t think there was ever a time that I went to her house and her ceramic cookie jar wasn’t filled to the brim with biscotti. If you just so happened to reach in and grab the last one, not to worry… Grandma would tell you to “go over there on the steps and grab the big tin, there are more in there.”
Because, of course there were.
I’m not sure anyone ate a meal at my grandma’s house without, at some point, sitting down with one or two biscotti on a napkin alongside a cup of coffee.
I wish my grandma were still around and we could sit at her dining room table or mine and chat over a plate of biscotti and cups of coffee. One day.
What are biscotti and how do you make them?
Biscotti are a traditional Italian twice-baked cookie; baking them twice gives them a dry and crunchy consistency, which are perfect for dunking in a cup of coffee (or wine, as they do in Italy!). They were originally twice-baked so that they could be stored for long periods of time without spoiling.
What is considered to be the original Italian recipe includes no fat at all – just flour, eggs, sugar, pine nuts, and almonds. The dough is shaped into slabs and baked, then sliced diagonally and baked again.
However, more modernized recipes (including my grandma’s below) do sometimes include a form of fat, extracts or liquor, baking powder, and at times spices.
Flavor and mix-in variations
One of the unique things that my grandma did with her biscotti was to use butternut flavoring as opposed to the traditional anise. I personally love anise, but my extended family is split at best on it, and I think more people than not dislike it. Since she always aimed to please, my grandma stopped using anise and adopted the vanilla butternut flavoring, which became her signature biscotti flavor.
My grandma would buy the imitation vanilla butter & nut flavoring from the small grocery store in her town, which has since been rebranded as cake batter flavor, but supposedly the formulation is totally the same. You can also use vanilla butternut flavor, but this stuff is concentrated, so follow the directions on the bottle for cutting down how much you use!
Other Extracts/Flavors
The types of flavors you can use are absolutely limitless; here are some ideas:
- Extracts such as vanilla, lemon, orange, rum, almond, anise, etc.
- Lemon or orange zest
- Espresso powder
- Cinnamon
- Ginger
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Nuts and Mix-Ins
Feel free to omit the walnuts or use different add-ins:
- Other nuts (pecans, almonds, hazelnuts, macadamia nuts, pistachios, cashews)
- Chocolate chips (regular or mini) – dark chocolate, semisweet, milk, white chocolate
- Butterscotch chips
- Toffee bits
- Dried fruit (raisins, cranberries, cherries, apricots, dates, figs, etc.)
Fun Serving Ideas
If you are gifting biscotti or just want to dress them up for serving, here are a few ideas:
- Drizzle with melted chocolate (regular or white, or both!)
- Dip one end (or the bottom) in chocolate
- After dipping in chocolate, add sprinkles or finely chopped nuts
Tips for gifting
Since biscotti have such a long shelf life, they are a wonderful candidate for gifting and even shipping!
You can give some away in a pretty tin… package them in a resealable plastic bag amid packing material, and ship them off to a loved one… or put some in a clear treat bag and tie with a festive ribbon.
Storage and freezing
Since biscotti are twice-baked, they are crisp by nature and last for a long, long time; my grandma always stored her biscotti in tins at room temperature.
- Storage: Biscotti can be stored in an airtight container at room temperature for up to 2 months.
- Freezing: Biscotti can be frozen for up to 3 months in an airtight container and thawed at room temperature
More favorite Italian desserts
- Chocolate Chip Biscotti
- Zeppole (Italian Doughnuts)
- Italian Walnut Pillow Cookies
- Italian Sesame Seed Cookies (Giuggiulena)
- Pizzelle
- Italian Hot Chocolate (Cioccolata Calda)
If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
Grandma’s Biscotti Recipe
Ingredients
- 6 eggs
- 1½ cups (300 g) granulated sugar
- 1 cup (218 ml) vegetable oil
- ¼ cup (61 ml) milk
- 1 tablespoon butternut flavoring
- 8 cups (1 kg) all-purpose flour
- 4 teaspoons baking powder
- 2 cups (234 g) chopped walnuts, optional
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- Using an electric mixer, beat the eggs and sugar on medium speed until the mixture is pale yellow, about 3 minutes. Add the oil, milk, and butternut flavoring, and mix for an additional 1 to 2 minutes until completely combined. Reduce the mixer speed to low and gradually add the flour and baking powder, mixing only until just combined. Give the mixture a final stir with a rubber spatula, and fold in the walnuts (if using).
- Divide the dough into four equal pieces and shape each into a log about 10 inches long by 4 inches wide. Place two on each sheet and bake for 24 to 27 minutes, or until firm to the touch and lightly browned. Remove from the oven and place the pans on cooling racks for 10 to 15 minutes, or until you can handle the biscotti easily.
- Increase the oven temperature to 375 degrees F.
- Using a sharp knife, slice each log on the diagonal into ½-inch slices. Arrange the slices cut side-up on the baking sheets and return to the oven for an additional 15 to 20 minutes, or until golden brown (or done to your liking), flipping them halfway through. Allow the biscotti to cool on the baking sheets, then store in an airtight container at room temperature for up to 1 month.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Ari of Well Seasoned]
Made these for mywedding cookie table. My dad had a taste test tonight. He is right from italy and he loved them. in matter of fact most of my Italian family said they were fantastic. I used anice instead for these. Awesome recipe!! Thank you so much. Also mad about chocolate biscotti. Another five stars!!!
This was an utter failure for me. When I went to cut the log after cooking for 25 min, the middle was still raw. Looking at other’s comments, I think the recipe has too much flour. Perhaps if you gave more description as to the consistency of the dough, it would turn out better. I had never made biscotti before so I didn’t know what the dough should be like.
This recipe reminds me so much of my loving grandmother- she always used butternut flavoring for her biscotti and sometimes even took the biscotti dough and shaped it into simple cookies to enjoy as well. So many treasured memories of my childhood reading this post- remembering having these even before their second bake and sinking my little girl teeth into them!! Thank you so much for this!!❤️❤️
I’ve been baking for 40 plus years and making biscotti for 20 years. I was disappointed with this recipe. The logs did not spread at all, but did puff up. Cutting these biscotti was very difficult and produced a lot of broken pieces. I would suggest more extract because I did not think they had much flavor. I would not make these again. I don’t like leaving negative comments but this is a lot of ingredients to be disappointed in the end. This recipe also needs salt. But I do appreciate and understand about recipes that have been passed down and how we love them and the memories that they provide for us.
Easy to make, but add a quarter teaspoon freshly ground salt to bring out the flavor. I also added homemade citron and made a lemon glaze because I like more flavor, but it would be good without either
Hi Michelle, while this recipe looks delicious, WHAT HAPPENED to my beloved biscotti recipe that was here before? The christmas baking basic biscotti. It was my go-to recipe and I can’t find it, it’s only linking to Grandmas biscotti recipe. Please help!!
Hi Christine, Is this the recipe you’re referring to?
https://www.browneyedbaker.com/christmas-baking-biscotti-a-new-recipe/
YES!! Oh thank you thank you. I have the link saved to this recipe on Pinterest but when I clicked it, it was going to your other recipe with the butternut flavoring. I tried searching for this one a thousand ways and couldn’t find it.
This biscotti is a staple in my house! Thank you!
You’re welcome! :)
Want to try this recipe but would like to substitute butter for oil. What do you think!
Hi Neil, You can do that, but it does alter the texture of the biscotti a bit.
Thanks for the biscotti recipe. I dont have anise extract, can i use real anisette????? If yes, how much should i use equal to the extract? Thanks for reply.
Hi Kat, Do you mean anisette as the liquor? It’s not as concentrated so you would need to use much more and it would affect the texture of the dough. I would instead recommend anise oil, and use half as much as the extract.
Tried this recipe mostly because of the beautiful story that came with it. I loved the fact the biscotti are not hard….however, not sure if I did something wrong….they have hardly any flavour….I used 1 tablespoon anise extract…but will try again with 2 tablespoons. They certainly were easy enough to make and the story was worth it! ciao
Also I forgot to ask, how much of the walnuts and cherries would you add to this recipe ?
Hi Linda, I would do 1 cup walnuts and 1 cup cherries. Enjoy!
A while ago I had some Biscotti made with cherries and walnuts. They were delicious. If I used this recipe adding walnuts and well drained chopped Maraschino Cherries, do you think they would come out ok?
Hi Linda, Yes you could totally do that!
This makes a giant batch of biscotti! I personalized the flavor by switching out butternut flavoring with instant coffee and adding black walnuts. This makes a wonderful autumnal biscotti perfect for coffee dunking!
Bakers were wondering how to store Biscotti. I have a large old glass mayonnaise jar, probably gallon size, where I store my Biscotti. It is always perfect, never dry! Glass is great!
Thanks for the biscotti recipe…..wondering if i use butter instead of oil, how they would turn out….what does the oil do…make it crispier?? love biscotti
Hi Kat, My grandma always used oil, but I’ve seen a lot of recipes stating that butter and oil give slightly different textures to the biscotti. I’m sure it will still be delicious!
Didn’t know the butternut flavouring existed. Thank you for that and the recipe. It’s currently in the oven as I type this…. And smelled divine. Only question I have is that it bent my whisk for the stand mixer… So I was wondering if yours was more sturdy (didn’t have that problem) or if you switch to hand mixing or a different attachment when the flour makes it too thick?
Oh no! I’ve never had this happen! You could certainly mix by hand at the end if it’s too thick for the mixer.
No problem. Figured I’d ask. They tasted awesome and I was able to bend it back :)
I made this recipe exactly as directed. ABSOLUTELY WONDERFUL! As always, your directions are easy to follow, and the results are so delicious. I thought biscotti was supposed to be difficult. Not so. Also, I am so glad you recommended the butternut flavoring. What a find!
Thank you so much for this recipe and the KA butternut flavor recommendation. I ordered it and made the biscotti right away. I’ve learned to trust you and your recipes. This is fantastic and easy to follow, as always.
Hi Michelle,
I love your blog and stories, they are wonderful! Can I easily halve this recipe? I love biscotti but 6 dozen is a lot for me and my husband to eat on our own (because we would).
Thanks!
Rachel
Hi Rachel, Aw thank you! Yes, you can halve the recipe without an issue. Enjoy!
Hello Michelle,
Can you please let me know which brand of butternut flavoring do you use? I have never heard of it until now.
Thank you!
HI Chandana, My grandma always used McCormick brand, but I haven’t seen it in stores recently, so the last time I made these I ordered it from King Arthur Flour – http://www.kingarthurflour.com/shop/items/vanilla-butternut-flavor-1-oz
I’ve been making and thoroughly enjoying these biscotti for a few months now. I do have a question though. I can only cram 6 cups of flour into the recipe. Should I add more milk? I certainly have no objection to ending up with more biscotti!
Hi Sue, I’m so glad you’ve been enjoying these! I would add the full amount of flour and if it’s too dry, then yes, adding more milk would be okay.
Recipe looks so good! Going to make your biscotti tomorrow with dried cherries and white chocolate chunks. I might paint the bottoms with white chocolate when the are done. A tiny drizzle of the melted chocolate would be so pretty
Thanks for your memories and recipes. I’ll let you know how thee flavors turn out tomorrow! :)
I just made a batch of your biscotti. Inspired by your Gramma story, I chose your recipe over several others! I went for the toasted walnut addition due to the fact that I only had regular vanilla on hand for flavoring. They’re not quite cool yet, but was wondering two things? a) is the dough supposed to be so tough that scraping the bowl empty takes two hands? (lol) and b) when complete are they a very dry biscotti or a little bit softer in texture? I am hoping to tweak this to perfection! Tastes great though! (I could not wait to test one). Wonderful stories and very easy recipe! Thank you.
I too am from an Italian family that grew up on biscotti’s year round. I’d give ANYTHING to have my grandmother back for even one hour. I love sharing her recipes. Since your grandmother made large batches I wonder if you’d share your ideas about storage of the biscotti. I have found that tupperware storage takes the crispness out of them. I store my pizalle waffles in large tins with covers. I would do the same with biscotti. Care to comment?
My grandma only ever stored her biscotti and pizzelle in tins, never tupperware containers… you’re doing it right :)
My mother used both tins and Tupperware to store pizzelle and biscotti. The secret is to make sure their thoroughly cooled before stacking. They can store for months!
Definitely gotta use butternut! It really does add the extra something, I’ve been making biscotti off and on for years and lose the specific recipes in between, but I’ve run out of butternut and had trouble finding it again and tried making it without and they just aren’t as good. I was actually about to make a batch now that it’s getting really cold again and I’m back on my hot coffee diet again. Lol….Anyways I came across your post and I was so happy to see your tip on butternut bc most people don’t know about it. I came. A r it by accident years ago making homemade fondant and got a tip to use it to make more of a tootsie roll flavor and have loved it since, I personally favor it more then vanilla now lol.
Hi Pam , I tried the biscotti repcie but I found it hard to slice them into thin slices and secondly how do I make them a little less hard and a little more softer ? any tips on that ?
These look like the perfect classic biscotti. That last paragraph brought a tear to my eye. I wish I could spend more time with her every day.
i never heard of the butternut flavoring. will have to try it. they look great for tea!
I really wonder how grandmas did it. Everyone I talk to says that their grandma’s recipes are vague. Maybe there was just more time to remember or experiment, then we have today. I bet it was fun to tackle the recipe with your mom though :)
We make biscotti’s every so often but they really are a treat!!! I am glad your able to share this recipe – biscotti’s are a classic that everyone needs a taste of!
Michelle,
I love family recipes. I can’t wait to try your Grandmother’s Biscotti recipe.
I’ve taught my sister how to make my Grandmother’s pizzelle recipe with the same non-electric iron as my Grandmother’s iron. It’s important to keep the memories and traditions in the family.
Annamaria
Making biscotti is such a treat–I also adore old-timer recipes. One time my aunt shared an old jello cheesecake recipe with me that simply said “3 cups whip cream” and I asked if that meant pre-whipping or ‘whipped’ cream, and she just gave me a funny sidelong look and said, “cream, of course.” D’oh. Still, there’s nothing like it, and I can’t wait to try this recipe–thanks for sharing!