italian soft biscotti recipe

Soft Italian Biscotti Recipe

Traditional Italian biscotti is a twice baked cookie that is hard and best when dunked into coffee. My grandmother made a different type of Italian biscotti, one that is soft on the inside but dense and delicious when dipped in a glaze, and decorated with non-perils.




    • 1 stick unsalted butter room temperature
    • ½ cup sugar
    • 3 eggs
    • 1 teaspoon baking powder
    • ½ tsp baking soda
    • 3 cups flour
    • 2 tsp vanilla extract
    • 1/3 cup milk


    • 2 cups powdered sugar
    • 4 Tablespoons milk
    • ½ teaspoon vanilla extract


    • Preheat oven to 400.
    • Line baking sheets with silicon mats and set aside
    • In an electric mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. (about 3 minutes)
    • Add eggs, milk &vanilla and mix to combine.
    • Add all the dry ingredients and blend together.
    • Use about one tablespoon of dough and roll out into a rope and then twist into the desired shape.
    • Bake for about 10 minutes.
    • While the cookies cool, mix the icing.
    • Dip the cooled cookie tops in the icing (will be a bit runny) and top with sprinkles if desired.
    • Let icing dry completely before storing an an airtight container.


    Makes about 3 dozen.