These biscotti carry cherished memories of Sunday afternoons in my Italian grandmother’s kitchen, where she would dip these crisp cookies into her espresso while sharing stories of her childhood. I was mesmerized by how she would carefully split the vanilla bean and scrape out those tiny aromatic seeds—a true luxury in her household. Years later, when I opened my first bakery in Asheville, her handwritten recipe became the foundation for what quickly became our most requested item. I’ve made only minor adjustments to her traditional technique, honoring the simplicity that makes these biscotti so special.
Family Recipe Vanilla Bean Biscotti
Crisp, twice-baked Italian cookies featuring the aromatic richness of real vanilla bean—perfect for dipping in coffee and creating morning traditions.
Prepare the Oven and Baking Sheet
Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat butter and sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
Add Eggs and Flavorings
Add eggs one at a time, beating well after each addition. Beat in vanilla bean seeds (or extract), almond extract, and anise extract (if using) until well combined.
Incorporate Dry Ingredients
With the mixer on low speed, gradually add the flour mixture until just combined. Fold in the chopped almonds with a spatula. The dough will be sticky.
Shape the Logs
With floured hands, divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide directly on the prepared baking sheet, spacing them at least 3 inches apart. Flatten the logs slightly. Brush with egg wash and sprinkle with coarse sugar if desired.
First Bake
Bake until the logs are lightly golden and firm to the touch, about 25 minutes. Remove from the oven and let cool on the baking sheet for 10 minutes. Reduce oven temperature to 325°F (165°C).
Slice and Second Bake
Using a sharp serrated knife, cut the logs diagonally into 1/2-inch slices. Arrange the slices, cut side down, on the same baking sheet. Bake for an additional 10-15 minutes, until the biscotti are crisp and golden, flipping them halfway through baking.
Cool Completely
Transfer the biscotti to a wire rack to cool completely. They will continue to crisp as they cool. Store in an airtight container at room temperature for up to 2 weeks.
Chocolate Dipped Vanilla Bean Biscotti
Learn how to make classic vanilla bean biscotti - the perfect dipping cookie for your coffee or tea.
Unlike many overly sweet commercial versions, these biscotti have a more balanced flavor profile and clean ingredient list. The double-baking process creates a perfectly crisp texture designed for dipping without crumbling apart—ideal for your morning coffee ritual. The basic dough serves as an excellent canvas for customization: add lemon zest for brightness, fold in dried cherries for tartness, or incorporate chopped dark chocolate for richness. Make a large batch over the weekend, and you’ll have a homemade treat ready for up to two weeks of breakfast enjoyment.
Each bite offers a satisfying crunch that gives way to a subtle sweetness punctuated by the unmistakable aroma of real vanilla bean. The delicate anise notes create a sophisticated flavor profile that evolves as you enjoy it. These aren’t overpowering sugar bombs but rather refined, adult cookies with a perfect balance of sweetness and spice that allows the quality ingredients to shine through.
These biscotti make thoughtful homemade gifts during the holiday season—simply package in a clear cellophane bag tied with ribbon and include brewing instructions for the perfect espresso pairing. For an elegant breakfast spread, serve alongside fresh fruit and a selection of cheeses. Once you’ve mastered this foundational recipe, you’ll find yourself returning to it time and again, perhaps creating your own family tradition that spans generations just as my grandmother’s has.
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