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American-Style Vanilla Biscotti

 American-Style Vanilla Biscotti
Here it is, the simplest, easiest biscotti recipe you'll ever follow. Biscotti bake twice rather than once, and thus take a bit longer to start-to-finish than normal drop cookies.—Taste of Home Cooking School
18 ServingsPrep: 25 min. Bake: 50 min. + cooling


  • 6 tablespoons butter
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 teaspoons baking powder
  • 2 eggs
  • 2 cups King Arthur Unbleached All-Purpose Flour


  • In a large bowl, cream butter, sugar, salt, vanilla and baking
  • powder. Beat in eggs (the batter may look slightly curdled). On low
  • speed, add flour; mix well. Dough will be sticky.
  • Grease a baking sheet or line a baking sheet with parchment paper.
  • Place the dough on the prepared sheet and shape into a 14-in. x
  • 2-1/2-in. x 3/4-in. log. Bake at 350° for 25 minutes.
  • Remove from the oven and reduce heat to 325°. Cool log on baking
  • sheet for 10 minutes. Using a spray bottle filled with
  • room-temperature water, lightly but thoroughly spritz the log. Cool
  • 5 additional minutes. Transfer to a cutting board; cut with a
  • serrated knife at a 45° angle into even 1/2-in. to 3/4-in. thick
  • slices.
  • Place the biscotti on edge on the prepared baking pan. Bake for 25-30

2 of 2

American-Style Vanilla Biscotti (continued)

Directions (continued)

  • minutes or until biscotti feel dry on the edges and begin to turn
  • golden brown. Remove to wire rack to cool. Yield: 1-1/2 dozen.
Variations: Add up to 2 cups nuts, dried fruit or chips to the dough along with the flour. Adjust the spice to suit the added ingredients. A classic Italian Anise Biscotti is made with 1/2 teaspoon anise extract and 1 tablespoon fennel seeds.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.