Biscotti Recipe with 10 Delicious Variations

Biscotti is great dipped in coffee, tea and even chocolate milk.   We love making a variety of different flavors, like Mint Chocolate Chip or Chocolate Cherry or Vanilla Latte.   Here is our family’s favorite recipe and variations.



  • 1 Cup Softened butter
  • 1 1/4 Cup White Sugar
  • 4 Eggs
  • 1 Tablespoon of Vanilla
  • 4 Cups Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon of Salt
  • 1 Cup of extras (1/4 Cup per roll)
  • Egg Yolk & Water for Brushing


Blend wet ingredients (butter, sugar, eggs and vanilla) until smooth.   Add dry ingredients, excluding the extras.   Mix well.   Split batter into four batches – add 1/4 cup of extras to each batch.   Refrigerate until dough has chilled.

Dump dough onto a sheet of plastic wrap and use the wrap to help you form it into a log shape.   You want your dough to be about one inch high and 3-5″ wide.   Freeze the log.   Before baking, brush the biscotti with an egg wash (egg yolk with a teaspoon of water).   To cook: place the frozen log on a cookie sheet and bake in a preheated oven at 350 degrees for 30 min.   Remove from the oven and let the logs cool.   Cut into strips roughly 1 inch wide.   Place strips on a baking sheet cut side down and toast 10m on each side at 350 degrees.   Allow biscotti to cool completely before you coat the bottoms with chocolate.   Chocolate coating tip: melt the chocolate at low heat in the micro and spread on with a rubber spatula.   Lay wet-side down on a piece of aluminum foil.   The chocolate will set nicely this way and have less mess.

So Many Biscotti Flavors!   Try one of these combinations!

(use 1/4th cup of extras for each log)

1/4 cup chopped almonds + 1/4 teaspoon ground Anise seed + 1/2 teaspoon almond extract

Cherry Almond
1/4 cup of dried cherries + 1/4 cup of finely chopped Almonds + 1/2 teaspoon Almond extract

Orange Cranberry
1/2 teaspoon Orange zest + 1/4 cup dried cranberries + 1/2 teaspoon cinnamon

Toffee Nut Latte
1/4 cup toffee bits + 1/4 cup of chopped nuts (pecans, walnuts or almonds) + 1/4 teaspoon salt + 1/2 teaspoon instant coffee

Very Vanilla
1 teaspoon vanilla (I use the Williams-sonoma bean kind not extract for a more intense creamy flavor) + 2 teaspoons of flour

Mocha Chip
1/4 cup coco powder + 1/4 cup chocolate bits (I like to use a bar that I pound for bigger chunks) + 1 teaspoon instant coffee

Mint Chocolate Chip
5 drops peppermint oil (or 1/2 teaspoon extract – the oil is better) + 1/4 cup chocolate bits

Chocolate Covered Cherry
1/4 cup of dried cherries + 1/4 cup of chocolate bits + 1/4 cup of coco powder + 2 teaspoons of the “juice” from a jar of marishino cherries.

Nerdy Fruity
1/4 cup nerds (fold in carefully immediately before you bake the cookies) + 1 teaspoon flour

Carmel Apple
1/4 cup dried apple + 1/4 cup carmel bits (stock up Thanksgiving time – this is the only time of year I can find these!)

The possibilities are endless!   What flavors have you made and enjoyed?


  1. I absolutely love biscotti. Mmmm. <3

  2. This is a great resource! I am planning to make homemade gifts at Christmas- and I may try this!

  3. Hi Rachel, the biscotti looks so yummy. It’s one of the few things I’ve never tried baking, but have always wanted to. Your recipe may be just the thing to inspire me to actually go for it! Thank you.

    BTW, I decided to award everyone that commented on my Flower Fairy post with a kit. I have yours all set to go…just need your address. Would you drop me a line at with info on where I can mail it on Monday? Thanks!

    Jenn @

  4. Biscotti makes a perfect gift and I love the flavour choices you’ve provided. I haven’t baked in months so this is a great way to get back into action.
    I’m bookmarking your site!

  5. This post is really sweetest on this notable topic. I harmonise with your conclusions and will thirstily look forward to your incoming updates. Keep posting good blogs. Thanks.

  6. Just a quick and simple question if I might. On the variations where it indicated instant coffee. Is that liquid or dry crystals. I didn’t want to mess up the recipe.


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