Italian Biscotti
Biscotti calculator for perfect twice-baked cookies! Scale from 24 to 96 biscotti. Calculate baking times for both bakes. Get the ideal crispy texture for dunking in coffee or wine.
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Ingredients
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Ingredients
- All-purpose flour375 g
- Sugar200 g
- Eggs3 pcs
- Butter (melted)60 g
- Baking powder10 g
- Salt5 g
- Vanilla extract10 ml
- Almond extract5 ml
- Whole almonds150 g
Substitution Options:
Instructions
Preheat oven to 350°F. Line baking sheet with parchment.
💡 Position rack in center
💡 Use light-colored pan
Beat eggs and sugar until thick and pale, 3-4 minutes.
💡 Should ribbon when lifted
💡 This creates structure
Add melted butter, extracts. Mix in flour, baking powder, salt.
💡 Don't overmix
💡 Dough will be sticky
Fold in almonds. Form into 2 logs on baking sheet.
💡 Wet hands help with shaping
💡 12x3 inch logs, flatten slightly
First bake: 25-30 minutes until golden and firm.
💡 Should spring back when pressed
💡 Cool 10 minutes
Slice diagonally 1/2 inch thick. Stand upright on sheet.
💡 Serrated knife works best
💡 Gentle sawing motion
Second bake: 15-20 minutes until crispy.
💡 Flip halfway for even browning
💡 Will crisp more as they cool
Expert Tips
Twice-Baked Science
First bake sets structure, second removes moisture. Lower temp (325°F) for second bake prevents over-browning.
Slice Width Calculator
Thinner slices (1/3") = crispier, more yield. Thicker (3/4") = slightly chewy center. Calculator adjusts count.
Storage Champion
Properly baked biscotti keep 2-3 weeks in airtight container. Perfect for gift giving! Freeze up to 3 months.
Nutrition Information
Per 1 biscotti
Perfect with coffee