Traditional recipes

Vanilla biscotti recipe

Vanilla biscotti recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Biscotti

A beautiful and delicate recipe supplied for Macmillan's World's Biggest Coffee Morning. A perfect accompaniment with a delicious cup of coffee.

Midlothian, Scotland, UK

4 people made this

IngredientsMakes: 16 Biscuits

  • 5 tablespoons fine semolina
  • 175g (6oz) plain white flour
  • 5 tablespoons Silver Spoon Half Spoon®
  • 1/2 teaspoon baking powder
  • 1 lemon, zested
  • 1 vanillla pod
  • 25g (1oz) low fat spread, melted
  • 1 egg beaten

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Pre heat oven 150 C / Gas 2.
  2. Mix the semolina with the flour in a mixing bowl. Add the sugar, baking powder and lemon zest.
  3. Place the vanilla pod on a chopping board, using a sharp knife, split the vanilla pod down the centre. Scrape the blade of the knife along the inside edge of the pod to remove the seeds and add to the beaten egg.
  4. Using a round ended knife mix the low fat spread and egg into the flour, to form a soft dough. You may need to add a little milk to help the mixture bind.
  5. Place the dough onto a floured surface and split into 4 parts. Roll each part into a long sausage shape, about 10cm in length.
  6. Place onto a nonstick baking tray spaced apart.
  7. Bake in a pre-heated oven for 15 minutes.
  8. Remove from the oven and carefully lift the dough onto a chopping board.Using a heavy chopping knife slice the dough at a 45 degree angle at 25mm intervals.
  9. Place the cut biscuits back onto the baking tray and cook for a further 15 minutes until crisp.
  10. Allow to cool then store in an air tight container.


To vary your biscotti flavours split the mixture into parts before baking and add almonds or hazelnuts.

See it on my blog

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Recipe Summary

  • 12 ounces butter
  • 1 ¾ cups white sugar
  • 6 eggs
  • 1 teaspoon anise extract
  • 2 teaspoons vanilla extract
  • 6 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 8 ounces chopped almonds

Preheat oven to 350 degrees F ( 165 degrees C ).

In a large bowl, cream the butter and sugar together. Add eggs one at a time beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.

Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

How to make Vanilla Biscotti.

First the amount of ingredients that you need: 5 isn’t it cool when a recipe only uses 5 ingredients? You only need self-rising flour, butter, sugar, egg and vanilla and that’s it. I also made this collage with pictures of all the step, I’m actually a super visual learner and hey photos are pretty neat. So here it is.

Then just mix the butter with the sugar and the vanilla.

Add the egg it’s going to look curdled but just keep mixing (sing that in Dory’s voice)

Add the flour mix until you have a dough. And grease and flour your pan.

Place the dough in there and form a log (think something with the shape of a baguette)

Then just take it out o the oven, slice it, and take it back to the oven one more time to toast.

Once is ready just let it cool and eat and dance and enjoy. Completely optional but highly encouraged? dipping it in Nutella.

Did you already pinned this recipe? Trust me it’s going to come in handy!!

Preheat oven to 150°C, (fan 130°C, gas mark 2). Place the flour and semolina in a mixing bowl.

Add the vanilla bean paste to the beaten egg.

Add the sugar, baking powder and lemon zest to the flour.

Mix in the low fat margarine and sufficient egg to form a soft dough. You may need to add a little milk to help the mixture bind.

Place the dough onto a floured surface and split into 4 parts. Roll each part into a long sausage shape and place onto a non-stick baking tray, spaced apart.

Bake for 15 minutes. Remove from the oven and carefully lift the dough onto a chopping board. Using a heavy chopping knife slice the dough at a 45 degree angle at 2cm (1 inch) intervals.

Place the cut biscuits back onto the baking tray and cook for a further 15 minutes until crisp. Allow to cool then store in an air tight container.

Recipe Ingredients

Time to go over cookie ingredients. Everything you need is most likely in your pantry already, but here’s a list to check over:

  • Sugar: I used granulated sugar in these cookies.
  • Vegetable Oil: Butter could be substituted for vegetable oil, but keep in mind the quantities will not be the same.
  • Eggs: These act as a binding agent for the cookie mixture.
  • Extract: I used both almond and vanilla, which provided the flavor.
  • Salt: To balance out some of the sweetness and enhance the flavor.
  • Baking Powder: Helps the cookie log rise.
  • Flour: All purpose flour will thicken up your cookie mixture so that the log holds its form.
  • Nuts: I used chopped pecans as my add-in.

Egg white biscotti recipe:

This is the simplest version of barefoot contessa biscotti without any special adding. So, when you want to have biscotti in s simple way, this version will be perfect for you. I have measured the ingredients at the universal unit so that you can easily measure them without facing any difficulties.


  • 265 grams of egg white
  • 100 grams of castor sugar
  • 2 tsp of salt
  • 4 tbsp. of organic honey
  • 320 grams of all-purpose flour
  • 2 tbsp. of vanilla extract


Step 1: Firstly, you need to pour egg white and castor sugar into a bowl of an electric mixer. Whisking them over medium speed until the stiff peaks. Well, in my case, the whisking time was 10 minutes.

Step 2: Turning down the speed in low, pour 4 tbsp. of honey and a pinch of salt. beat the ingredients until they are well combined.

Step 3: With a rubber spatula, toss and stir the mixture. While the electric mixer is on, add the all-purpose flour slowly in several parts, combining them all well.

Step 4: Now, line the baking sheet with parchment paper, and obviously, you need to preheat the oven to 300 degrees F.

Step 5: Scrape the mixture by hand and place them in the prepared baking sheet. It will be easier to shape them by hand. Shape the dough into a flattened log. The thickness should be 2 inches.

Step 6: Keep the baking sheet in the preheated oven and bake them for 30 minutes. If your dough is thicker, you can increase the time up to 45 minutes.

Step 7:Before slicing, let the dough set cool. Slice them up as per your choice. Well, I’m slicing them in 1 1/5 cm each and in a 45-degree angle.

Step 8: Lower the oven temperature to 250 degrees F ad let the slices bake for another 15 minutes for each side. When you will notice that the biscotti are fine brown color, expel them from oven and let your biscotti cool before storing them in an air-tight container.

With few ingredients and little patience, you will be able to prepare these special homemade biscotti for your everyday simple snack.

Vanilla Biscotti Cookies

One more Christmas cookie recipe to “healthify” from my friend Jennie. The first recipe, Italian Chocolate Spice Cookies, were a successful healthy makeover. Next challenge, Vanilla Biscotti Cookies . When most of us think of biscotti, we think of a hard, slightly sweet, crunchy, long cookie designed for dunking. What I learned from my Italian friend, is her family's version of biscotti is not this same Americanized treat. While this cookie is firm enough to dip in coffee, it is crumbly, not crunchy, a little more delicate. Oh, and they are also small like cookies.

Biscotti means twice baked cookie. The original recipe did not indicate these needed to be baked twice, but simply said to bake until brown, which is what I did. After reviewing other biscotti recipes, I noticed the difference. Most recipes call for the dough to be baked in logs first, then sliced and baked again. This recipe is different, you form the dough into logs, cut them into cookie size pieces and then you bake them, only once.

When baking with nut flours you have to be careful about baking too long as they go from lightly brown to burnt very quickly. In fact the first dozen I baked for 10 minutes and decided that was a little too long. The second batch I reduced the time to 8 minutes and they turned out perfect! I substituted the white flour with an equal amount of almond flour and coconut flour. In most recipes, when using coconut flour, you need to increase the liquid. However, for this recipe I wanted a more “dry” cookie, so when dunked in coffee it absorbs, therefore I used no extra liquid.

Finally, I replaced the sugar with a combination of stevia and xylitol and subbed out the milk with almond milk. For the glaze, I whizzed in the VitaMix, granulated xylitol, erythritol and stevia to a fine powder. When working with alternative sweeteners, combining not only provides a synergistic effect, but it also gives it a “real sugar” taste.

Vanilla Biscotti Cookies

Original Recipe from Jennie
Healthified by Healthy Living How To

Printable Recipe

Prep Time: 15 minutes
Cook Time: 8 minutes
Makes: 2 1/2 dozen


Biscotti Cookies

  • 1 c. Unblanched Almond Flour
  • 1 c. Coconut Secret Raw Coconut Flour
  • 1 tsp. NOW Guar Gum Powder
  • 1/8 tsp. NuNaturals Pure White Stevia Extract Powder
  • 2 Tbsp. Xylitol, Non-GMO
  • 3/4 Tbsp. Rumford Aluminum-Free Baking Powder
  • 1 pinch Celtic Sea Salt
  • 1/4 c. + 2 Tbsp. Spectrum Naturals Organic Non-Hydrogenated Shortening
  • 2 Large Organic Cage-Free Eggs
  • 1 Tbsp. Vanilla Extract
  • 1/2 c. Unsweetened Almond Milk
  1. Sift together all of the dry ingredients.
  2. With a pastry cutter, cut in shortening until dough is crumb-like.
  3. In small bowl, mix together wet ingredients.
  4. Add wet ingredients to dough and mix until well incorporated.
  5. Split dough into two equal parts and then roll into a log 4 inches in length, 2 1/2 inches wide and about 1 inch tall.
  6. Slice each log into 15 equal slices, each 1/4 inch.
  7. Refrigerate for 30 minutes.
  8. Place cookie slices on parchment lined cookie sheet.
  9. Bake at 425º F for 8 minutes.
  10. Remove cookies from oven, completely cool on rack before glazing.

Powdered “Sugar” Glaze

  1. In VitaMix or high-powered blender, add xylitol, erythritol and stevia and whiz until powdered.
  2. Place powdered “sugar” in bowl and add milk 1 tsp. at a time.
  3. Stir until thin consistency, drizzle with spoon or place in Ziploc bag, make a small snip in corner and drizzle.

About Vanessa Rae Romero

A Christ-follower, wife, mom, grandma, entrepreneur, city slicker, purple lover, and health nut who inspires women to live healthy, love intently, lead purposefully, and to have fun along the way.

Biscotti are the perfect make-ahead cookie

Did you know, that biscotti originated in Italy for the purpose of having a long shelf life? Because the cookie is baked twice and very dry, they lasted a long time and became a staple for travelling long distances (those Romans were all over the place!). For us in our modern world, we don&rsquot necessarily have to make them so dry for the purpose of storage.

Can you freeze biscotti? YES! I do it all the time they hold up great. Once you&rsquore finished baking them off, place them in a heavy duty freezer bag and they can be frozen for up to 3 months.

Recipe: Cherry, Pistachio And Vanilla Biscotti

Position rack in the center of the oven and preheat to 350 degrees. Line a large baking sheet with parchment paper.

Place pistachios in a single layer on a baking sheet and toast in the 350-degree oven for 8 to 10 minutes, or until just golden and aromatic. Remove and set aside.

In a large bowl, hand mix toasted pistachios, sugar, baking powder and flour.

In a small bowl, whisk eggs and vanilla extract until well blended. Add to the flour mixture. Toss in the cherries. Stir a few times. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.

On a lightly floured surface, place 1 piece of dough and using your hands, roll into a log shape that is approximately 10 inches long, 3 inches wide and 3/4 of an inch high. If it's sticky, simply dust your palms with more flour. Repeat with remaining three pieces of dough. Place two logs per baking sheet. Brush loaves all over with 1 lightly beaten egg.

Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing. Place a loaf on a cutting board. Using a large serrated knife, cut 3/4-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. Each loaf should yield 9 to 11 cookies. If the cookie is crumbling, then let it cool a few more minutes. Don't let it rest too long, however, or it could become too hard to slice.

Place slices on their sides back on to the baking sheets. Reduce oven temperature to 200 degrees, and bake biscotti for 20 minutes, until toasted and crisp. If you desire, you can turn off the oven and let the biscotti stay for up to an hour. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an airtight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.

Lemon Biscotti with Almond and Vanilla

&ldquoThe biscotti found in stylish cafes today have utterly common origins. The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region.&rdquo

The lemon biscotti dough, formed into logs, baked, cooled, and re-baked is a coffee lover dream cookie. &ldquoWhereas Italians use the word &lsquobiscotti&rsquo to refer to various cookies, Americans use the term to refer to the singular long, crisp, twice-baked Italian cookie.&rdquo

I came to my love of coffee late. Well, to be honest, I&rsquom still not all the way to coffee. I have a latte&hellip every day, without fail. And sometimes at night when the house quiets and the dark settles in like a warm hug, I think about that latte. Anticipating the next sunrise. And that first sip of warm goodness. It&rsquos bad &mdash I know.

While I&rsquom a bit of a purist when it comes to that morning latte, meaning I take it straight without any frills or flavors, I do sometimes like a little treat alongside.

Biscotti is one of my favorite treats to pair with my oh-so-delicious latte.

And seasonal biscottis&hellip I almost can&rsquot pass up.

This biscotti recipe is one of those. Lemon and sunshine just go together. Add a little vanilla and almond, and to me&hellip it&rsquos perfect.

By the way, it&rsquos just as delicious with tea as it is coffee. And yes, that&rsquos my nighttime, every night, warm beverage of choice. With lemon, of course.