Sugar Cookie Biscotti (Print)

Crisp, buttery biscotti with classic sugar cookie flavor—perfect for coffee dipping and holiday sharing.

# Ingredient list:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon almond extract

→ Optional Topping

09 - 2 tablespoons coarse sparkling sugar
10 - 1/2 cup white chocolate, melted

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until evenly combined.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla and almond extract until incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined and dough forms.
06 - Divide dough in half. On a lightly floured surface, shape each half into a 12-inch by 2-inch log.
07 - Place logs on prepared baking sheet, spacing apart. Flatten slightly with hands and sprinkle with coarse sugar if desired.
08 - Bake at 350°F for 25–28 minutes until logs are lightly golden and set. Cool for 10 minutes on the pan.
09 - Lower oven temperature to 300°F.
10 - Cut logs diagonally into 3/4-inch slices using a sharp serrated knife. Arrange slices cut side down on baking sheet.
11 - Bake at 300°F for 12–15 minutes, flip biscotti, then bake 10–12 minutes longer until crisp and golden brown.
12 - Cool completely on wire rack. Drizzle with melted white chocolate if desired and let set before serving.

# Expert Tips:

01 -
  • That buttery sugar cookie taste you love, now in a form that waits patiently for your coffee break
  • The dough comes together faster than you can preheat the oven, and your house will smell incredible
02 -
  • Let those logs cool for the full 10 minutes before slicing or they will crumble instead of cutting cleanly
  • A sharp serrated knife is absolutely essential, use a gentle sawing motion for perfect biscotti every time
03 -
  • If your dough feels too sticky to handle, chill it for 15 minutes before shaping
  • The second bake time varies by oven, check at 10 minutes to avoid over browning

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