Sugar Cookie Biscotti (Printable Version)
Crisp Italian-American cookies with buttery vanilla flavor, ideal for coffee dipping and holiday sharing.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon almond extract (optional)
→ Topping
09 - 2 tablespoons coarse sparkling sugar
10 - 1/2 cup white chocolate, melted for drizzling
# How To Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and almond extract if using.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined and a smooth dough forms.
06 - Divide dough in half. On a lightly floured surface, shape each half into a 12-inch long by 2-inch wide log.
07 - Transfer logs to the prepared baking sheet, spacing them apart. Flatten slightly with hands and sprinkle with coarse sugar if desired.
08 - Bake for 25-28 minutes until logs are lightly golden and set. Remove from oven and cool for 10 minutes.
09 - Reduce oven temperature to 300°F.
10 - Using a sharp serrated knife, slice logs diagonally into 3/4-inch thick pieces.
11 - Arrange slices cut side down on the baking sheet. Bake for 12-15 minutes, flip biscotti, then bake an additional 10-12 minutes until crisp and golden.
12 - Cool completely on a wire rack. Drizzle with melted white chocolate if desired and allow to set before serving.
# Expert Advice:
01 -
- The sugar cookie flavor feels nostalgic while the twice-baked crunch gives it sophistication
- These keep beautifully for weeks, making them perfect for unexpected guests or last-minute gifts
02 -
- Slicing while the logs are too warm will make them crumble, so patience during that 10-minute cooling period is essential
- The second bake is what creates the signature biscotti crunch, so do not rush it even if they look done
03 -
- A clean serrated knife dipped in flour between slices cuts through the logs without dragging
- If your dough feels too sticky to shape, refrigerate it for 15 minutes before forming the logs