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one biscotti held up in two fingers.
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5 from 4 votes

How To Make Crispy Biscotti (No Mixer Needed)

Sink your teeth into this unique twist on traditional biscotti, featuring a crispy and airy texture that sets it apart from the dense, dry classic version. Still perfect for dunking though!
Prep Time10 minutes
Cook Time45 minutes
Cool time10 minutes
Total Time1 hour 5 minutes
Course: Dessert, Snack
Cuisine: Italian
Servings (change as needed): 20 biscotti
Author: Cheryl Avrich
US Measures - Metric

Ingredients

If doubling the recipe, use two large baking sheets.

  • 1 large egg
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup rice krispies cereal
  • 1/2 cup chocolate chips
  • 1/2 cup unsalted nuts, roughly chopped, Note 1
  • optional: egg wash 1 egg mixed with 1 tablespoon water.

Flavor options (choose one)

  • cinnamon topping: 1 teaspoon sugar mixed with 1/2 teaspoon cinnamon.
  • orange: 1 teaspoon finely grated orange zest from one medium orange (to be added into dough)
US Measures - Metric

Instructions

  • HEAT OVEN to 325F (163C). Line a large baking sheet with parchment paper.
  • MIX WET INGREDIENTS: In a large bowl, mix egg and sugar with a fork until well combined. Add vanilla and oil. Mix until smooth.
    1 large egg, 1/2 cup sugar, 1/2 cup vegetable oil, 1/2 teaspoon vanilla extract
  • STIR IN DRY INGREDIENTS: First stir in baking powder and salt into sugar egg mixture to combine evenly. If choosing an orange flavor, stir in 1 teaspoon finely grated orange zest. Then add flour and mix with spatula until well combined. Then stir in rice krispies, chocolate chips and nuts.
    1 cup all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon kosher salt, 1 cup rice krispies cereal, 1/2 cup chocolate chips, 1/2 cup unsalted nuts, roughly chopped, Note 1
  • SHAPE DOUGH: Scoop out dough onto a lightly floured surface. Divide dough into 2 pieces. Dough will be sticky. Wet your hands and shape each piece of dough into a 9 inches (23 cm) long log. Pat to flatten top of logs a little. Place logs on parchment lined baking sheet, leaving enough room between logs as biscotti will spread. Brush on egg wash for a golden finish - this is optional.
  • FIRST BAKE: Bake biscotti logs in center of oven for 30 minutes. Remove and let cool 10 minutes. Transfer to cutting board. Slice logs horizontally into 3/4 inch (2 cm) pieces using a serrated knife (bread knife). You will have a total of 20-22 pieces. Lay pieces back on baking sheet, cut side up Sprinkle tops with cinnamon sugar if using.
  • SECOND BAKING: Bake again in preheated oven for 15 minutes until golden brown and dry. Let cool completely, then store in an airtight container.

Notes

  1. Unsalted nut options: Choose what you like or have around. Pecans, walnuts, almonds, pistachios, hazelnuts and macadamia nuts are all good options. I like to chop them up a bit, but it's not necessary. If you are using hazelnuts, make sure to remove the skins as they can be bitter. If you only have salted nuts, leave out the salt. 
  2. Variations: Biscotti needs added flavor which can be added directly into the dough or as a topping. Instead of the two options in the recipe (cinnamon and orange, here are a few other options: 
    • Liquid extracts come in many flavors. If you plan to use one, start with 1/2 teaspoon and taste the dough before adding more. A few good choices are almond extract (traditional), anise extract (a licorice-like flavor common in Italian baking), orange, lemon and hazelnut.
    • Other optional add-ins:
      • 1/2 cup (65 grams) dried cranberries or dried cherries,
      • 2 tsps. lemon zest,
      • 1/4 cup (40 grams) chopped candied ginger,
      • 1/4 cup (20 grams) shredded coconut,
      • 1/2 teaspoon spice (cardamom, ginger, or nutmeg). 
    • Drizzle: Jazz up the biscotti with a drizzle of melted milk or dark chocolate.
  3. Make ahead: Biscotti will keep in an airtight container or ziploc bag for several weeks at room temperature. Or well wrapped in plastic wrap or foil, then placed in a ziploc for up to 3 months in the freezer. Thaw before serving. 
 
Nutrition information is estimated using pecans, chocolate chips and one of the toppings in the recipe. 
Calories: 93kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 64mg | Potassium: 23mg | Fiber: 1g | Sugar: 8g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg