Sugar Cookie Biscotti (Printable version)
Crisp, buttery Italian-American biscotti with classic sugar cookie flavor, perfect for coffee dipping and holiday sharing.
# 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
# Directions:
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, about 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla and almond extract.
05 - Gradually incorporate dry ingredients into wet mixture, mixing until just combined. Do not overmix.
06 - Divide dough in half. On a lightly floured surface, shape each half into a 12-inch by 2-inch log.
07 - Place logs on prepared baking sheet, spacing apart. Flatten slightly and sprinkle with coarse sugar if desired. Bake for 25-28 minutes until lightly golden.
08 - Remove from oven and let cool for 10 minutes. Reduce oven temperature to 300°F. Slice logs diagonally into 3/4-inch pieces using a sharp serrated knife.
09 - Arrange slices cut side down on baking sheet. Bake for 12-15 minutes, flip, then bake an additional 10-12 minutes until crisp and golden.
10 - Cool completely on wire rack. Drizzle with melted white chocolate if desired and allow to set before serving.
# Expert Tips:
01 -
- They're twice-baked for that perfect crunch that holds up beautifully in coffee without getting soggy
- The sugar cookie flavor hits that nostalgic sweet spot while still feeling sophisticated enough for gifting
02 -
- Let the logs cool for that full 10 minutes after the first bake or they'll crumble when you slice them
- A serrated knife with gentle sawing motion is your friend—pressing down too hard will smash the cookies
03 -
- Weighing your flour instead of scooping directly from the bag prevents dense, dry biscotti
- The second bake might seem long, but that's what creates the signature crisp texture perfect for dipping