Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix. Gently fold in candied fruit and nuts (if using).
- Divide dough in half. Roll each half into a 1 1/2-inch diameter log. Place logs onto prepared baking sheets.
- Bake for 25-30 minutes, or until lightly golden. Cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, slice logs diagonally into 1/2-inch thick slices. Arrange slices, cut-side up, on baking sheets.
- Bake for 8-10 minutes, or until golden and crisp. Cool completely on a wire rack before dusting with powdered sugar.
Notes
Store biscotti in an airtight container at room temperature for up to 2 weeks. Experiment with different types of candied fruit and nuts for unique flavor combinations. For a richer flavor, use brown butter instead of regular butter.