Italian Old World Biscotti
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These nutty old world Italian biscotti are unlike any you’ve had before – they’re absolutely crammed with almonds, hazelnuts, and walnuts, earning them the nickname homemade “Italian Kind Bars” from my dear cousin. While most modern biscotti are cookie-forward with a sprinkle of nuts, these old-world treats are just the opposite!
Packed with three kinds of nuts and dusted with powdered sugar, these Italian biscotti are the perfect companion to your morning coffee or afternoon espresso. While I enjoy baking all sorts of Italian cookies in my kitchen (like my amaretti cookies, pignoli cookies, and brutti buoni), there’s something uniquely satisfying about these twice-baked treats.
This cherished recipe has been passed down through generations of Italian bakers who understood that sometimes the simplest ingredients create the most memorable desserts!
Why Make This
- Unlike any biscotti you’ve ever had – more nuts than cookie!
- Quick and simple to make – just mix, shape, and bake
- Authentically dairy-free and oil-free – just like Italian grandmothers make
- Works with toasted or untoasted nuts – your choice of depth of flavor
- Perfect for gifting or storing
- Stores beautifully for weeks
Ingredient Notes
- Nuts: The trio of almonds, hazelnuts, and walnuts is traditional, but you can use any single type or combination. Just maintain the total 6-cup quantity.
- Eggs: Must be at room temperature for proper volume when beating with sugar.
- Flour: All-purpose works best. Don’t substitute cake flour as the cookies need structure.
- Sugar: The powdered sugar coating is optional but adds a lovely finish and helps prevent sticking during shaping.
Methods Overview
This recipe follows the traditional Italian method of making biscotti, which means “twice baked.” The first bake sets the dough into logs, while the optional second bake creates that characteristic crunch. The dough comes together quickly – just beat eggs with sugar, fold in dry ingredients and nuts, then shape. The most crucial step is properly forming the logs – they should be uniform in width to ensure even baking.
What makes this recipe special is the flexibility in the final texture. You can stop after the first bake for a softer cookie, or proceed with the second bake for that classic crunchy texture perfect for dunking in coffee or wine.
Tips & Techniques
- Flour your hands generously when shaping – the dough is intentionally sticky to ensure a tender final product (untoasted version)
- Cut the logs while still warm (but not hot) to prevent crumbling
- Make your diagonal cuts about 1/2 inch thick – too thin will make them too crispy, too thick and they won’t dry properly
- For the crunchiest biscotti, leave them in the turned-off oven after the second bake until completely cool
- Store in an airtight container at room temperature for up to 3 weeks
- For gifting, wait until completely cool before packaging to prevent condensation
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Italian Old World Biscotti
Ingredients
- 1 cups sugar
- 2 large eggs
- 1 teaspoons vanilla
- 1.5 cups flour more for shaping if needed
- 0.5 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups nuts (roughly chopped) (roasted) suggested: almonds, hazelnuts and walnuts
- 1 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, beat eggs and granulated sugar with an electric mixer on medium speed for 3-4 minutes until pale and creamy. Beat in vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture, mixing on low speed until just combined. Don’t overmix.
- Fold in all nuts using a rubber spatula until evenly distributed throughout the dough. The dough will be sticky.
To Shape and Bake the Logs
- Line baking sheet(s) with parchment paper. Dab each corner underneath with a tiny bit of dough to anchor the paper.
- Drop large spoonfuls of dough onto parchment to form two rough log shapes, spacing them at least 3 inches apart. Then, shape each into a smooth 3-inch by 10-inch log shape. Do not pat the logs down; they should remain mounded (like a meatloaf shape)
- Dust the logs generously with powdered sugar, patting to coat all sides.
- Bake for 30 minutes, or until logs are lightly golden and firm to the touch.
For Softer Biscotti:
- Let logs cool for 10 minutes on the baking sheet
- Slice diagonally into 1/2-inch pieces and serve
For Crunchy Biscotti (Optional):
- Let logs cool for 10 minutes (they should still be warm but firm enough to cut)
- Using a sharp serrated knife, cut each log diagonally into 1/2-inch slices
- Reduce oven temperature to 325°F (165°C)
- Arrange slices cut-side down on the baking sheet
- Bake for 8-10 minutes
- Flip slices and bake another 8-10 minutes until desired crispness
- Cool completely on a wire rack (they will continue to crisp as they cool)
Notes
– Ensure nuts are completely cooled after roasting before adding to dough
– Store in an airtight container for up to 2 weeks
– For maximum crunch in twice-baked version, let cool completely between slices in second bake These biscotti are perfect for dunking in coffee, tea, or sweet wine!
These cookies were a huge hit with friends-loaded with flavor-love these Marie!