Why are biscotti baked twice?

The first bake cooks the dough log through. The second bake (after slicing) dries out the slices, giving biscotti their characteristic crisp, crunchy texture that is perfect for dunking in coffee or dessert wine. The word biscotti literally means "twice cooked" in Italian.

How thick should I slice biscotti?

Slice the log about 1-1.5cm thick on a diagonal for the classic elongated shape. Thinner slices (about 8mm) will be crispier, while thicker slices (2cm) will be slightly softer in the centre. Use a sharp serrated knife and cut while the log is still warm but cool enough to handle.

What temperature for the two bakes?

First bake: 180°C (conventional) or 160°C (fan) for about 25-30 minutes until the log is firm and lightly golden. Second bake: reduce to 150°C (conventional) or 130°C (fan) for 15-20 minutes, turning the slices halfway through until golden and dry.

Why is there no butter in biscotti?

Traditional Italian biscotti contain no butter or oil — just flour, sugar, eggs, and nuts. The eggs provide all the fat and moisture needed. This is what makes them so dry and crunchy (and long-lasting). Some modern recipes add butter for a softer texture, but this is not traditional.

How long do biscotti keep?

Properly baked biscotti keep for up to 3 weeks in an airtight tin. Their dry texture means they do not go stale quickly. They also freeze well for up to 3 months. They are one of the longest-lasting homemade biscuits you can make.

BakeCalcs

Biscotti Calculator

Calculate ingredient quantities for biscotti based on number of biscuits and flavour.

Number of Biscotti

Flavour

How We Calculate This

This calculator scales a traditional biscotti recipe based on the number of finished biscuits you want. Biscotti are twice-baked Italian biscuits with a characteristically dry, crunchy texture.

Base Recipe (~30 biscotti)

Plain flour: 350g
Caster sugar: 200g
Eggs: 3 large
Baking powder: 6g (~1 tsp)
Almonds or additions: ~150g

Method Summary

Mix dry ingredients, beat in eggs to form a dough
Shape into logs and bake for 25-30 minutes
Cool slightly, slice diagonally, and bake again for 15-20 minutes

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.