Biscotti Recipe -- The Quiet Week That Keeps the World Running

A quiet week at the bakery. The kind of week that doesn't make the journal but keeps the world running: bread baked, customers served, deliveries made, the subscription boxes packed and sent. The quiet weeks are the foundation, and the foundation holds the loud weeks, and both are necessary.

On a quiet week like this one, I always find myself reaching for the recipes that feel like the bakery itself — honest, unshowy, built to last. Biscotti is that recipe for me: twice-baked and better for it, sturdy enough to pack into a subscription box or tuck beside a cup of coffee at the counter without fanfare. It doesn’t need a story to justify it. It just does its job, beautifully, every single time — and right now, that’s exactly the kind of baking I want to do.

Biscotti

Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes | Servings: 24 biscotti

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1 cup whole almonds, roughly chopped
• Zest of 1 orange (optional)

Instructions

1. Preheat & prep. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
2. Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
3. Add wet ingredients. In a separate bowl, lightly beat the eggs with the vanilla extract, almond extract, and orange zest if using. Pour the egg mixture into the dry ingredients and stir until a stiff dough forms.
4. Fold in almonds. Add the chopped almonds and mix until evenly distributed throughout the dough.
5. Shape the logs. Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a log roughly 12 inches long and 2 inches wide. Place both logs on the prepared baking sheet, spacing them at least 3 inches apart.
6. First bake. Bake for 25–28 minutes, until the logs are golden on top and firm to the touch. Remove from the oven and let cool on the pan for 15 minutes. Reduce oven temperature to 300°F (150°C).
7. Slice. Using a sharp serrated knife, cut each log on the diagonal into 3/4-inch slices. Arrange the slices cut-side down in a single layer on the baking sheet.
8. Second bake. Return to the oven and bake for 10 minutes. Flip each biscotti and bake for another 10–12 minutes, until dry and golden. They will crisp further as they cool.
9. Cool completely. Transfer to a wire rack and allow to cool fully before storing. Biscotti keep well in an airtight container at room temperature for up to 2 weeks.

Nutrition (per serving)

Calories: 115 | Protein: 3g | Fat: 3g | Carbs: 19g | Fiber: 1g | Sodium: 55mg