Biscotti Calculator

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.

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.

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.

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.

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.