Sugar Cookie Biscotti (Printable)
Crisp, buttery Italian-American biscotti with classic sugar cookie sweetness, perfect for dipping in coffee or tea.
# Ingredient List:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 2 large eggs
07 - 2 tsp pure vanilla extract
08 - 1/2 tsp almond extract (optional)
→ Topping
09 - 2 tbsp coarse sparkling sugar
10 - 1/2 cup white chocolate, melted for drizzling
# Steps:
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 blended.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Blend in vanilla and almond extract until fully incorporated.
05 - Gradually incorporate dry ingredients into wet mixture, mixing until just combined. Avoid overmixing.
06 - Divide dough in half. On a lightly floured surface, shape each portion into a 12-inch by 2-inch log.
07 - Transfer logs to prepared baking sheet, leaving space between them. Flatten slightly and sprinkle with coarse sugar if desired. Bake for 25-28 minutes until lightly golden and set.
08 - Remove from oven and let cool for 10 minutes. Reduce oven temperature to 300°F.
09 - Using a sharp serrated knife, slice logs diagonally into 3/4-inch pieces. Arrange slices cut side down on baking sheet.
10 - Bake for 12-15 minutes, flip biscotti, then bake an additional 10-12 minutes until crisp and golden throughout.
11 - Cool completely on wire rack. Drizzle with melted white chocolate if desired. Allow chocolate to set before serving.
# Expert Advice:
01 -
- They bridge the gap between tender sugar cookies and crunchy Italian biscotti in the most delightful way
- The dough comes together in one bowl and bakes up into gifts that actually look impressive
02 -
- Letting the logs cool for 10 minutes before slicing prevents them from crumbling apart
- A serrated knife is absolutely essential for clean diagonal cuts without crushing the biscotti
03 -
- Measure flour by spooning it into the measuring cup and leveling off for consistent results
- If the dough feels too sticky to shape, chill it for 15 minutes before forming the logs