Twice-baked vanilla biscotti with sugar-cookie flavor and a crisp, dunkable buttery crumb.
The feature to preserve is the shaping: Shape two 9½ × 2-inch logs, about ¾ inch tall, on one lined half-sheet pan. After the first bake and 5-minute rest, cut each into fifteen slices about ⅝ inch thick.
Before mixing, measure without packing the flour. Let the first-baked logs rest 5 minutes. A light water mist softens the crust for slicing. Use a sharp knife straight downward rather than crushing warm logs.
Use the observable baking cues as well as the timer. Allow the crumb to cool before packing; the texture continues to settle after the tray leaves the oven.
Vanilla Sugar Cookie Biscotti
Per tray: 50–55 minutes · 1 batches, about 30 pieces per 13 × 18-inch half-sheet pan.
Allow about 115 minutes: 25 hands-on, 0 required chilling, 55 baking all batches sequentially, 30 cooling including pan rest, and 5 finishing/set time. Preheat during preparation or final chilling. Extra trays and optional decoration add time.
Kitchen tools you’ll need
- US measuring cups and spoons or kitchen scale
- Mixing bowl and silicone spatula
- Electric mixer
- Baking sheet
- Parchment
- Ruler
- Sharp knife
- Cooling rack
Twice-baked vanilla biscotti with sugar-cookie flavor and a crisp, dunkable buttery crumb.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Instructions
Mixing
- Make the doughBeat butter, sugar, salt, vanilla and baking powder smooth. Beat in eggs, then mix in flour on low; the dough is sticky. Shape with a damp spatula rather than kneading in extra flour.
Thermal management
- Prepare for shapingNo chilling is scheduled. Prepare the pans and preheat during mixing. Keep the dough away from a warm oven.
Shaping
- Shape the batchShape two 9½ × 2-inch logs, about ¾ inch tall, on one lined half-sheet pan. After the first bake and 5-minute rest, cut each into fifteen slices about ⅝ inch thick.
Baking
- Bake to the right textureBake logs at 350°F (177°C) for 25 minutes. Lightly mist with water, rest 5 minutes and slice. Reduce the oven to 325°F (163°C), stand slices on edge and bake another 25–30 minutes until dry and lightly golden. Total baking is 50–55 minutes.
Cooling
- Cool before servingCool on a rack about 30 minutes. The crumb becomes crisper as it cools; store only when fully dry.
Chef’s Science & Pro Tips
Slice after the short rest
Let the first-baked logs rest 5 minutes. A light water mist softens the crust for slicing. Use a sharp knife straight downward rather than crushing warm logs.
Shape with purpose
Shape two 9½ × 2-inch logs, about ¾ inch tall, on one lined half-sheet pan. After the first bake and 5-minute rest, cut each into fifteen slices about ⅝ inch thick. Bake similar-sized pieces together.
Serving and texture
Twice-baked vanilla biscotti with sugar-cookie flavor and a crisp, dunkable buttery crumb. Let the crumb cool fully before judging texture; pack only once the finish has set.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 2 weeks | Keep crisp biscotti airtight and dry, away from moist cookies. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Bake before freezing | Freeze the completed biscotti rather than the sticky unshaped dough. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw sealed; refresh plain slices at 300°F for a few minutes if needed, then cool fully. |
Notes
- US measures are shown first; gram weights help avoid packed flour. Spice weights are approximate: use measuring spoons for small quantities. Egg weights exclude shells. Temperatures are for a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 30; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
RECIPE REVIEWEDREVIEWEDSUGAR COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Why do my biscotti crumble under the knife?
Let the first-baked logs rest 5 minutes. A light water mist softens the crust for slicing. Use a sharp knife straight downward rather than crushing warm logs.
What makes vanilla sugar cookie biscotti different?
Twice-baked vanilla biscotti with sugar-cookie flavor and a crisp, dunkable buttery crumb. Slice after the short rest. Follow the specified technique rather than substituting the shaping method from a different sugar-cookie recipe.
Can I make vanilla sugar cookie biscotti ahead?
Prepare with the storage instructions below. Cool completely before sealing, and keep the stated piece size when baking refrigerated or frozen dough.
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