I’ve learned over the years that making my coffee at home saves me a ton of money, but those little coffee shop treats can still be so tempting. That’s why I started making my own biscotti—and honestly, it totally changed my at-home coffee ritual. Let me show you how easy it is to whip up a batch! You can customize them in so many flavors, they come together with hardly any effort, and they freeze beautifully so I can enjoy one whenever the craving hits. Budget WIN!
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“This recipe is exceptional! Do not hesitate to make these. I was so pleased with the outcome. I used organic whole white flour and organic cane sugar and semi sweet chocolate for the drizzle and they turned out fantastic. I think they are better than cookies, not overly sweet, very satisfying! The whole family loved them. Will add to my regular rotation. Appreciate the simplicity. Thank you!”
Pat
easy Biscotti recipe
Biscotti, also known as cantucci, are Italian biscuits (or cookies) baked twice to yield a deliciously crunchy texture, perfect for dunking into your favorite hot beverage. The American versions are typically slightly softer and sweeter than traditional Italian recipes; they come in a variety of flavors and are often dipped in chocolate. The recipe I have here today is definitely American-style, similar to what you’d find in coffee shops across the U.S.
I created this recipe with just a few pantry staples, so it can be budget-friendly. Plus, the steps are straightforward and don’t require any special equipment or advanced baking skills. This makes it a great option for beginner bakers or those looking to save some money while satisfying their sweet tooth. And with endless flavor possibilities, you can easily adapt this recipe to your personal taste preferences and use up whatever you already have to hand!
Recipe Success Tips and Variations
- Play with add ins. Stir in chocolate chips, cocoa powder, dried fruit, chopped nuts, or shredded coconut. I really like the combination of flavors in this almond apricot version.
- Add flavor enhancers. Mix in cinnamon, cardamom, or other ground spices, citrus zest, instant coffee, matcha, or flavor extracts like lemon, orange, peppermint, etc.
- Frost the cookies. Drip or drizzle the biscotti with melted chocolate, or drizzle with a flavored icing.
- All-purpose flour. I used all-purpose flour to keep the recipe simple. If you experiment with a different type of flour, keep in mind you may need to adjust the amount to keep the same moisture ratio in the dough.
Homemade Biscotti Recipe
Cost $3.50 recipe / $0.19 serving
Ingredients
- 2 cups all-purpose flour ($0.36)
- 1 tsp baking powder ($0.04)
- ¼ tsp salt ($0.02)
- ¼ tsp nutmeg ($0.02)
- 1 cup granulated sugar ($0.96)
- 4 Tbsp butter (room temperature, $0.40)
- 2 large eggs ($0.38)
- ½ tsp vanilla extract (or almond, $0.32)
- ¼ lb. white chocolate (optional for decorating, $1.00)
Instructions
- Preheat the oven to 350ºF. In a large mixing bowl, stir together the flour, baking powder, salt, and nutmeg.
- In a separate bowl, beat together the sugar, butter, eggs, and vanilla extract with a mixer until mostly smooth (a few small lumps of butter is okay).
- Add the dry ingredients to the bowl of wet ingredients and stir together until it forms a ball of dough.
- Divide the dough into two and shape each one into a flattened log about eight inches long and 2-3 inches wide. Place the logs on a parchment-lined baking sheet.
- Bake the logs for about 25 minutes, or until lightly golden on the edges and there are a few cracks in the top of the dough.
- Carefully transfer the logs to a cutting board and use a finely serrated bread knife to slice them, on a diagonal, into ½-inch wide pieces.
- Place the slices back onto the baking sheet, laying flat, and bake for another 5 minutes. Remove the baking sheet, flip them over, and bake for an additional 5 minutes, or until golden brown.
- Remove from the oven and allow them to cool completely before decorating with melted chocolate (if desired). Enjoy with a hot cup of coffee!
See how we calculate recipe costs here.
Equipment
- Enamelware Sheet Pan
- Parchment Paper
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Biscotti Step-by-step photos
Get the oven going and combine the dry ingredients: Preheat the oven to 350ºF. Combine 2 cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt, and ¼ tsp nutmeg in a large bowl. Stir until well combined.
Cream sugar with wet ingredients: In a separate mixing bowl, combine 1 cup sugar, 4 Tbsp room temperature butter, 2 large eggs, and ½ tsp vanilla extract.
Use a mixer to combine the wet ingredients until mostly smooth (there may still be a few small pieces of butter).
Combine the wet and dry ingredients: Add the dry ingredients to the bowl of wet ingredients and stir until it forms a ball of dough.
Create logs: Divide the dough in half and form each half into a flattened log about 8 inches long and 2-3 inches wide. Place the logs on a parchment-lined baking sheet.
Bake: Bake the logs for about 25 minutes, or just until the edges are slightly golden brown and the tops have small cracks.
Slice the logs: Carefully transfer the logs to a cutting board and use a finely serrated bread knife to slice them, on a diagonal, into ½ inch wide pieces.
Bake again: Place the slices back on the baking sheet, laying flat, and place it back into the oven for five minutes.
Flip the cookies: Remove them from the oven, flip them over to the other side, and then bake for an additional 5 minutes or until golden brown on both sides.
Cool and decorate: Allow them to cool completely, decorate with melted chocolate or icing if desired, then serve with a hot cup of coffee!
Storage Instructions
Allow your homemade biscotti to cool completely to room temperature before storing. This helps reduce the risk of trapping any steam or moisture. Once cooled, store them in an air-tight container for up to two weeks. They can also be wrapped tightly and frozen for longer storage. Thaw at room temperature for about 10 minutes before serving.
Serving suggestions
I find this homemade biscotti just begs to be dipped into a warm drink. If I’m feeling extra festive, I’ll make our gingerbread coffee creamer and dip away! If I don’t want caffeine, I’ll make myself a cup of hot cider or a spicy hot cocoa. If I’m really in the mood to indulge, I’ll whip up a batch of caramel sauce so I can dip these crunchy cookies.
More Coffee House Treats
This Biscotti Recipe was originally published 4/8/23. It was updated and republished 12/19/24.
I was hesitant to try this recipe, thinking they would be too time-consuming or difficult to make.
Happy to report they were super easy to make and very tasty! I wasn’t sure about the nutmeg, but it added just the right hint of flavor. They will make great Christmas gifts. THANK YOU!
Oh my gosh! This was my first recipe from Budget Bytes and it is LOVE. We used almond extract (instead of vanilla) and absolutely adored the flavor. Not too sweet – and just a tiny salt vibe. Couldn’t ask for anything more! I’m looking forward to making dozens and dozens more!
I love it! This biscotti recipe is just perfect and goes incredible with my morning and afternoon coffee. I’m remaking it forever!
I don’t like this new setup/
I can’t see the recipe details. indgredients etc without clicking on s numbered name.
This new design is not good.
In fact it is irritating.
Just to let you know.
I have ben a reader for years.
Now I just want to delete your emails.
It is not worth the effort.
I just love this recipe!!!! It is very to add whatever your taste buds desire. Weather you want the taste of vanilla,coconut,toffee,carmel,cinnamon,chocolate,cranberry or nuts,the possibilities are endless!!! I’ve made this recipe with my best friend and just myself and they all have turned out so full of deliciousness!! Well I’m making toffee coconut biscotti now, so back to my favorite dessert. Enjoy!!
Absolutely a great recipe. I used applesauce in place of eggs. I also Did the second half of the baking in my air fryer so there was no having to turn them over.
Thank you.
This recipe is exceptional! Do not hesitate to make these. I was so pleased with the outcome. I used organic whole white flour and organic cane sugar and semi sweet chocolate for the drizzle and they turned out fantastic. I think they are better than cookies, not overly sweet, very satisfying! The whole family loved them. Will add to my regular rotation. Appreciate the simplicity. Thank you!
I like how you kept the recipe simple. The ingredients were all basic staples (except for the optional chocolate), so I didn’t have to go out and buy anything else. It’s recipes like this that help me stick to a budget and eat healthier. I know this is a dessert, but if I’m going to have a treat I feel like it’s healthier to have a homemade one vs highly processed.
Beth, I made this recipe using Splenda instead of sugar and they were somewhat smaller than I expected. My loaves were about 5 inches long. I cut them lengthwise rather than diagonally across. they are VERY dense. any ideas?
Hmm, I wish I had some insight, but unfortunately I’ve never baked with Splenda! Since it has a different chemical structure from sugar it will act differently when you cook with it.
Hello,
How do you measure your flour? I found mine didn’t look like yours. I know some people have different methods of measuring with cups (spoon/scoop/sift)
I would also love recipes by weight if possible (or use both metric/imperial), especially baking ones. My recipes always turn out better that way.
Scoop and level. :)
I buy the almond biscotti from Trader Joe’s and it comes from Italy and seems to me to be harder than the softer ones I find in coffee shops which I prefer. If I want to make it harder can I just bake it longer ?
I can’t comment on this recipe, as I have not tried it. But here’s a recipe for Italian cantucci that you could use as reference :) :
https://memoriediangelina.com/2017/02/10/cantucci-tuscan-almond-cookies/
Hello Beth,
Do you wait to cool the biscotti before to slice it? or just cut warm from the oven?
Ruth
Hi Ruth! You cut it while it’s still warm from the oven. :)
Hi Beth! Do you leave the biscotti on the cookie sheet to cool, or transfer them to a wire rack? Thanks so much!
You can do it either way. :) I usually leave it on the sheet because I’m a little lazy. ;)