Rachel Maria's Perfect Biscotti Cookies

Food & Home, Rachel Maria's Recipes

I’ve been making my own Biscotti Cookies for 25 years. I spent the first ten of those years perfecting this recipe. 

I like making biscotti around the holidays. My guests love dipping them in coffee or espresso. But, I truly feel that what makes these biscotti cookies stand out from most biscotti cookies is that they are moist and soft on the inside and crispy on the outside. Just sheer perfection.

It wasn’t just the ingredients I’ve tweaked over the years. I realized using a Kitchen Aid Mixer with a paddle attachment is a must!

Kitchen Aid mixer with paddle attachment.

I’ve also come up with a trick to handling the cookie dough in a way so that it doesn’t stick to your fingers. I made the mistake of adding extra flour to help with the sticky factor, but my biscotti turned out too dense and dry. So, here’s the trick: Place the cookie dough in the freezer for about 5-10 minutes before handling and forming the dough into a loaf. You can use flour on your hands when handling, just don’t go overboard! 

This recipe yields 2 loaves. Each loaf of cookie dough is formed about a foot long and four inches wide. After baked and sliced, you should get a minimum of a dozen biscotti cookies per loaf. The other thing I strongly suggest is omitting the entire toasting part! I know. This sounds unconventional! But, please trust me on this. Instead of toasting them (and somewhat drying them out), sprinkle a generous amount of powdered sugar on top and there you have it. A perfect biscotti cookie!

Rachel Maria's Perfect Biscotti Cookies

Rachel Maria's Perfect Biscotti Cookies


  • 3 eggs
  • 1 1/4 Cup Sugar
  • 1 cup vegetable ol
  • 1 tsp vanilla
  • 1 T anise extract
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 1/3 cups flour


  1. Preheat oven to 325F.
  2. In large bowl, combine all ingredients, except flour, using a mixer with paddle attachment.
  3. Once smooth, add flour a little at a time until a dough is formed. It will be sticky.
  4. Place the bowl in the freezer for about 5-10 minutes to prevent it from sticking to your hands.
  5. Using your hands, form two separate loaves in two separate un-greased cookie sheets.
  6. Bake for about 30 minutes or slightly golden brown along the edges.
  7. Transfer the loaf, carefully, to a cutting board. Using a knife create angled slices to form moon shaped cookies.
  8. Turn them over on their sides and sprinkle with powdered sugar.
  9. Enjoy!

Biscotti Cookies

Rachel Scheyer

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