You know how Starbucks and other coffee shops sell these by the piece, sold for something like $2 a pop? That’s outrageous! You probably have all the ingredients at home, so you should definitely try your hand at making these..

Why are these biscotti shown in a catering dome…? I made them for a wedding. Read about it here and here!

biscotti chocolate drizzle crunchyFrangelico Biscotti- adapted from the Bravetart

about 2 dozen


10 ounces all-purpose flour
10 ounces sugar
1/4 tsp kosher salt
1 1/2 tsp baking powder
2-3 large eggs
1 Tbsp Frangelico

1) Preheat the oven to 350F.

2) Stir all but eggs and Frangelico together in the bowl of a stand mixer.

3) Add 2 eggs and the Frangelico to start, then mix the dough thoroughly. The dough should be stiff but still pliable. If not, whisk the third egg in a separate bowl and add a little bit of egg at a time until the dough comes together. Do not just plunk the third egg in! The dough should not be gooey, and should definitely be stiff.

4) On a parchment paper-lined or Silpat-lined sheet pan, form two rectangular logs with the dough, making sure to leave at least 3 inches between the logs. These things expand a lot in the oven! Adjust for the width that suits you; mine were about 3 1/2 inches wide, unbaked.  To help form the logs, generously wet your hands with water, and repeat from time to time, so that the dough doesn’t stick while you form the logs.

5) Bake until the dough is puffy and firm and doesn’t give easily when you press it; about 20 minutes. Don’t skimp on this step, otherwise your biscotti structure and texture will be compromised (chewy and not a pretty cross-section). 

6) Remove the pans from the oven and let it cool on the sheet pan for 5 minutes- don’t turn the oven off, because you’ll still need it.

7) Use a fish spatula or other thin spatula to remove the logs from the sheet pan, then cool for 5 more minutes.

8) Slice the biscotti into individual biscotti, then place the biscotti cut side up on the sheet pans. Bake for 8 minutes, flip them over, then 8 minutes on the other side.

9a) If you wish, temper some chocolate (only a little bit is needed; about 4 ounces for the whole batch will be plenty) and drizzle on the diagonal on each side of biscotti, making sure to let one side firm up before flipping. Do not attempt in a warm room!

9b) Cool thoroughly before storing in an airtight container. They will stay good for several months, says Stella, but they usually don’t last very long in our place.


-I love almonds, and I definitely would have done the almonds and anise seed as stated in the original recipe, were it not for budget constraints and customer requests 🙂

-For recipe with almonds and anise, use 5-7 ounces of almonds and 1 Tbsp crushed anise seeds (Bravetart’s amounts)

-You can easily use whole wheat flour instead of all purpose

-Why no butter? Bravetart explains it best, but in short, the absence of butter, which has a high percentage of water, helps these biscotti to stay crisp!

-During Christmas time, use pistachios and dried cranberries and a tiny bit of almond extract, for festive biscotti 🙂