Yummi Biscotti

These biscotti are the real deal: shaped, baked, sliced, then dried in a low oven for up to two hours until they reach whatever level of crunch you like. Anise extract gives them that classic Italian licorice note, and ground almonds add a rich, nutty depth to every snap.

The horseshoe shape before the first bake gives you longer, more dramatic slices than the typical log method. After 15-18 minutes at 350°F (180°C), the dough is set enough to slice into one-inch pieces. Lay each piece on its side and back in the oven they go, this time low and slow at 225-250°F (110-120°C).

Six eggs and half a cup of butter make the dough rich enough to be enjoyable even at peak crunch. These aren’t the bone-dry, jaw-breaking kind. They’re firm but yielding, especially after a dip in hot coffee or milk.

Pro Tips

• Cut while still warm. The first bake sets the dough but it’s still soft enough to slice cleanly. Wait too long and it crumbles under the knife.
• Lay the slices flat on their sides. Both cut faces need to be exposed to the oven’s heat for even drying. Standing them upright leaves one side soft.
• Check at 90 minutes. Two hours gives you very hard biscotti. If you prefer a slightly softer crunch, pull them earlier. They firm up more as they cool.
• Store in an airtight jar. These keep for weeks at room temperature. The twice-baked drying removes enough moisture that they don’t go stale.

Variations

• Chocolate dip: Dip cooled biscotti halfway into melted dark chocolate and let set on parchment for a more indulgent version.
• Vanilla almond: Replace the anise extract with vanilla extract if licorice isn’t your thing.
• Orange zest: Add the zest of one orange to the dough for a citrus-anise combination that’s traditional in many Italian bakeries.