These classics biscotti is an iconic cookie usually dipped into a cup of coffee or hot cocoa. Crunchy, hearty, and not too sweet, they’re perfect for any time of day and I love dipping the finished cookies in chocolate. Watch the video below to see how easy, versatile, and fun making shortbread cookies can be!
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shortbread video
Making shortbread cookies is so much fun! Watch my favorite way to finish cookies with chocolate drizzle.
Easy Shortbread Recipe
Biscotti means “twice baked” because we bake the dough into 3 logs and then cut the logs into traditional Biscotti shapes. In Italy they are served without butter and usually served with sweet Vin Santo, while in the U.S. we add butter for a lighter crumb and prefer coffee, espresso, or Affogato. The Biscotti had such a satisfying crunch and absorbed the coffee as it dipped.
When it comes to giving gifts from my kitchen, I always think of this homemade shortbread recipe because the cookies are complex enough to make as a gift but are still simple to make. They keep for weeks on the counter and even freeze well, making them easy to package and ship.
I like to add shortbread cookies to my holiday cookie tray because they are not too sweet, similar to my parmere and carpet cookies.
Shortbread Ingredients
This biscotti recipe only requires a few pantry and refrigerator staples to create a delicious, crunchy treat.
- almond – We will be toasting the almonds in the first step to get a deeper flavor and aroma, but you can skip this step if you prefer. For a different flavor, try substituting pistachios, walnuts, or hazelnuts for some or all of the almonds, or substitute dried cranberries, cherries, or other dried fruit for the nuts, as I did in my Gem Shortbread.
- dry ingredients – All-purpose flour, baking powder, sea salt
- wet ingredients -Unsalted butter, vanilla extract, and eggs – you can replace the vanilla with a different extract, such as orange extract for a more biscotti flavor, or add 1/2 teaspoon orange zest
- chocolate chips – Option to melt and drizzle on top
How to Make Shortbread
This shortbread recipe is easy and fun to make, so let’s get started!
- roasted nuts – Optional step – Toast the nuts in a large frying pan over medium heat for about 5 minutes, turning every 20-30 seconds so they are evenly toasted (never leave the nuts toasted as they will burn quickly). Cool on a cutting board and chop.
- Mix dry ingredients (flour, baking powder, and salt) in a medium bowl and set aside.
- Cream butter and sugar Beat together for 3 minutes until well combined (use a stand mixer or hand mixer)
- Add eggs and vanilla extract – Beat in the eggs one at a time and then add the vanilla extract.
- Add flour mixture Stir until completely combined, then fold in nut Until it just dispersed.
- Bake first – Cut the dough into 3 pieces and place each piece on a parchment-lined baking sheet into a log shape about 9 inches x 3 inches. Try to keep it under 1 inch thick. Bake at 350°F for 25 minutes.
- Cut shortbread – Transfer the hot biscotti to a cutting board and use a sharp serrated knife to cut each log into 1-inch-wide slices.
- second bake – Place each slice cut side down on a baking sheet lined with parchment paper. Bake at 350°F for 15 minutes.
- cool off and enjoy – Cool the baked shortbread on a wire rack, they will harden. Melt the chocolate chips and dip or drizzle them over the cookies.
How to store shortbread
Store cool shortbread in an airtight container on the counter for several weeks or in the refrigerator for up to a month. You can also freeze shortbread for up to 3 months and then thaw on the counter.
Dip or drizzle shortbread cookies with chocolate
Costco used to sell mini pretzels dipped in chocolate, which is where I got inspired to recreate these cookies at home! Homemade they are fresher and (in my opinion) tastier! Melting chocolate for this doesn’t have to be precise, but if you want to learn more about tempering chocolate properly, check out my chocolate-covered strawberries tutorial.
how: Start by melting the chocolate in the microwave, stirring every 15 seconds, then heat until melted. By the time you stir it to the end, the last piece of chocolate should be melted. Alternatively, you can place a bowl of chocolate chips over a bain marie (water bath), stir until melted, then dip the shortbread bottom into the chocolate, scraping any excess chips into the sides of the bowl. Let the chocolate completely set at room temperature for a few hours before serving the shortbread.
Traditional biscotti cookies are my favorite snack to have with coffee or hot cocoa. The crunchy cookies are not too sweet and are studded with almonds for an irresistible finish. This recipe is easy to make and share because the cookies keep well and aren’t too delicate. Drizzle with chocolate for the perfect decadence!
Shortbread Recipes
You’ll love every bite of this almond cookie that crumbles and melts in your mouth with every bite. It tastes satisfying and not too sweet. I love it dipped or drizzled in chocolate, which adds just the right amount of decadence – perfect for dipping into steaming coffee or hot chocolate.
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roasted nuts (Optional*): Place a large dry skillet over medium heat. Add the nuts in a single layer so they are toasted evenly, then toast for about 5-7 minutes, shaking or stirring every 20-30 seconds so the nuts are evenly browned and toasted without burning. They are done when they are light golden brown and have a nutty aroma. Transfer immediately to a cutting board and cool completely, then coarsely chop.
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Mix dry ingredients: In a medium bowl, stir together flour, baking powder, and salt.
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Cream butter and sugar: In the bowl of a stand mixer or electric hand mixer, beat butter and sugar on medium-high speed for 3 minutes or until well combined.
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Add the vanilla extract, then the eggs, Add 1 portion at a time, mixing between each addition. Scrape down the bowl as needed and mix until combined.
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Add flour mixture Add to butter mixture and stir until just combined. Do not over mix. The dough should feel sticky. Stir in the chopped nuts and stir until dispersed.
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first time baking: Divide the dough into 3 equal portions and place on a baking sheet lined with parchment paper. If the dough is too sticky, dust your work surface scraper and hands with flour. Shape each piece of dough to approximately 9 inches long x 3 inches wide and 3/4 inch thick, keeping 2 inches apart, and bake at 350°F for 25-28 minutes, or until edges begin to turn golden.
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Cut the shortbread: Remove the dough from the oven and carefully transfer each piece to a clean cutting board (choose one that doesn’t smell like garlic). Using a serrated knife, carefully cut each log diagonally into individual shortbread pieces, each about 1 inch wide.
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second bake: Arrange the biscotti, cut side down, evenly spaced on the same parchment-lined baking sheet (you can reuse this, or use two baking sheets if you can’t fit them on one baking sheet). Bake at 350°F for 15-18 minutes or until golden brown and firm. The shortbread will harden as it cools.
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Cool off and enjoy: Transfer to a wire rack to cool completely and drizzle or dip in melted chocolate, if desired.
*Shape shortbread dough: The length and width of the biscotti dough can vary depending on how big you want your cookies to be, but keep it under 1 inch thick for even baking.
Storage: Once cool, place the biscotti in an airtight container and store in a cool, dry place for up to 2 weeks, or refrigerate for up to 4 weeks. The refrigerator will dry out the cookies, so make sure the package is tightly sealed. If freezing, store in a freezer-safe container for up to 3 months and thaw on the counter.
152kilocalories Calories20gram carbohydrate3gram protein7gram fat
Nutritional information
Shortbread Recipes
Amount per serving
% Daily Value*
*Percent Daily Values based on a 2,000 calorie diet.
More Classic Cookie Recipes
For more classic cookie recipes that have stood the test of time, check out these recipes: