This traditional Italian dessert is a crunchy, twice-baked, cookie, paired wonderfully with tea or coffee. This recipe is simple and quick! Here’s what you’ll need before you get started:

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup of your favorite nuts, chopped (almonds, hazelnuts, walnuts)
1/2 cup dried fruit (optional)
1/2 cup chocolate chips (optional)

Instructions:

Preheat the oven to 350 degrees Fahrenheit. Find a baking sheet and place parchment paper on top.
In a medium-sized bowl, whisk together the baking powder and flower and set aside when you are done.
Grab the butter and sugar and mix together in a large bowl until light and fluffy - make sure to beat the butter as well. Once finished, add the vanilla extract and eggs, one at a time, and beat until well combined.
Now, grab the flour mixture and add to the butter bowl until a dough forms. Lightly mix in the dried fruit, nuts, and chocolate chips if you’d like.
Split the dough in half and form each half into a log about 1 inch high and 3 inches wide. Place both on the baking sheet.
Bake for 25-30 minutes or until golden brown. Remove when ready and let it cool off for at least 10 minutes.
Grab a serrated knife and cut the logs diagonally into 1/2-inch-thick slices. Put the slices, cut side up, on the baking sheet.
Bake for an additional 10-15 minutes, or until they are crispy and golden brown.
Take out the cookies and let them cool for 2-3 minutes before moving to a wire rack where they will cool for longer.

These Italian Biscotti cookies will taste wonderful with a cup of coffee or tea! Feel free to add chocolate, nuts, or other ingredients to add to the flavor. If you’d like to make the recipe more interesting, you can add lemon or orange zest. Have fun making these cookies and enjoy!