Sugar Cookie Biscotti (Print Version)
Crisp, buttery biscotti with classic sugar cookie flavor—perfect for coffee dipping and holiday gifting.
# 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
→ Topping
09 - 2 tablespoons coarse sparkling sugar
10 - 1/2 cup white chocolate, melted
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Divide dough in half. Shape each half into a 12-inch by 2-inch log on a lightly floured surface.
07 - Transfer logs to prepared baking sheet. Flatten slightly. Sprinkle with coarse sugar if desired. Bake for 25-28 minutes until lightly golden.
08 - Remove from oven and cool for 10 minutes. Reduce oven temperature to 300°F.
09 - Slice logs diagonally into 3/4-inch pieces using a sharp serrated knife. 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.
11 - Cool completely on a wire rack. Drizzle with melted white chocolate if desired. Allow chocolate to set before serving.
# Expert Suggestions:
01 -
- The texture impossibly crisp yet tender in the middle, exactly how a biscotti should be
- That familiar buttery sugar cookie flavor you grew up with, but made for coffee
- They keep for weeks making them perfect for thoughtful homemade gifts
02 -
- Slicing while the logs are too warm will cause them to crumble—patience during that 10 minute cooling period makes all the difference
- A serrated knife is not optional here—straight blades will crush the delicate structure
- The second bake at a lower temperature is what creates the crisp texture without burning the edges
03 -
- Double the batch and freeze the unbaked logs wrapped tightly in plastic—then slice and bake fresh whenever you need them
- The drizzle looks professional but a simple fork drizzle works just as well as piping