Biscotti Di Prato Recipe (Italian Twice-Baked Cookies)
Biscotti Di Prato recipe: you mix a simple egg-based dough, bake it first as a loaf, then slice and bake again to get crisp, dry cookies. They’re made for coffee or tea and keep well for days. Below you’ll find the ingredients and how to make it step by step.
Ingredients
1. For the dry mix
2. For the wet mix
3. Optional for finishing
Step-by-Step Method
Preheat and prep
Heat the oven to 350°F (175°C). Line a baking sheet with parchment so the loaves release easily.
Combine dry ingredients
Whisk flour, sugar, baking powder, and salt in a large bowl to distribute everything evenly.
Mix the wet ingredients
In another bowl, beat the 4 eggs. Stir in vanilla and 1/2 cup water until smooth.
Bring the dough together
Pour the wet mix into the dry mix. Stir with a spatula, then knead briefly until you get a thick, workable dough. If it feels too stiff, add 1 tablespoon water.
Shape into loaves
Transfer dough to the baking sheet and shape into two long loaves (about 1 1/2 inches tall). If using egg wash, whisk 1 egg with 1–2 tablespoons water and brush lightly on top.
First bake
Bake for 25–30 minutes, until set and lightly colored. Let the loaves cool on the pan for 10 minutes so slicing is easier.
Slice
Move loaves to a cutting board. Using a serrated knife, slice into 3/4-inch (about 2 cm) pieces. Use gentle sawing motions to avoid crumbling.
Second bake (dry and crisp)
Arrange slices cut-side down on the sheet. Bake 10–12 minutes, flip, then bake 8–10 minutes more until dry and crisp around the edges.
Cool and store
Cool completely on a rack. Store in an airtight jar at room temperature and serve with coffee or tea.