The best biscotti cookie recipe ever! I love a good Italian biscotti in the morning with my cup of coffee and my mom has been making this recipe for about 20 years now. This recipe is that good! The name ‘biscotti’ means twice baked – these cookies are baked in logs first, then sliced and baked again until crispy and crumbly. These crispy and buttery Italian cookies are made with chopped nuts and dried fruit, then coated with chocolate! This recipe makes a large batch of biscotti cookies so you’ll be set for a few weeks!
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You’ve probably tried Italian biscotti at your favorite coffee shop but did you know these cookies are very easy to make? They take just a little bit of time but they’re so much cheaper to make at home, especially if you’re paying $2 per cookie at the coffee shop! For garnishing these cookies, I dip them into dark chocolate first, then garnish with contrasting white chocolate or chopped fruit or nuts. Wrap them into individual wrappers and give them to your family and friends any time!
This classic biscotti recipe has been in my family forever! My grandfather and aunt used to work at a biscotti factory long ago and shared this ‘secret’ recipe with my family. I love this Italian cookie recipe because you can make these cookies with just about any type of filling and/or flavor! For this recipe, I went with pistachios and cranberry but just about any nut and dried fruit will work: hazelnuts, almonds, pecans, walnuts, raisins, dried strawberries, raisins, dried pineapple.
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