James Martin Biscotti recipe captures the essence of the classic Italian cantuccini—crisp, nutty, and designed perfectly for dunking. “Biscotti” literally means “twice-cooked,” which is the secret to their signature crunch and long shelf life. James Martin’s version balances the sweetness of the dough with the earthiness of almonds and pistachios, lifted by fresh citrus zest. Unlike softer American-style cookies, these are firm and structured, making them the ultimate accompaniment to a strong espresso or a glass of sweet dessert wine like Vin Santo.
Try More Recipes:
Why You Will Love This Biscotti Recipes:
- Perfect Crunch: The double-baking process ensures moisture is drawn out, resulting in a satisfying snap that holds up when dipped in hot coffee.
- Long Shelf Life: Because they are dried out in the oven, these biscuits keep for weeks in an airtight container, making them excellent for gifting.
- Versatile Mix-ins: While this recipe uses the classic almond and pistachio combination, the base dough is a blank canvas for chocolate chips, dried cranberries, or hazelnuts.
- No Butter Required: Traditional biscotti rely on eggs for moisture and fat rather than butter, giving them a lighter, crunchy texture rather than a greasy crumb.
- Simple Technique: You don’t need fancy equipment—just a bowl, a spoon, and a baking sheet to create these artisanal-looking treats.
James Martin Biscotti Ingredients
- 350g (2 ¾ cups) plain flour (all-purpose flour)
- 250g (1 ¼ cups) caster sugar (superfine sugar)
- 2 tsp baking powder
- 3 large eggs, beaten
- 100g (3/4 cup) whole almonds (skin on or blanched)
- 100g (3/4 cup) shelled pistachios
- Zest of 1 orange (finely grated)
- Zest of 1 lemon (finely grated)
- 1 tsp vanilla bean paste or extract
- Pinch of salt
How To Make James Martin Biscotti
- Preheat and Prep: Preheat your oven to 180°C (350°F). Line a large baking sheet with baking parchment (parchment paper).
- Mix Dry Ingredients: In a large mixing bowl, combine the plain flour, caster sugar, baking powder, and salt. Stir well to ensure the baking powder is evenly distributed.
- Add Wet Ingredients: Pour the beaten eggs, vanilla paste, orange zest, and lemon zest into the dry mixture. Mix until a stiff, sticky dough begins to form.
- Add Nuts: Tip in the whole almonds and pistachios. Use your hands to knead the nuts into the dough until they are well incorporated.
- Form Logs: Divide the dough into two equal halves. On a lightly floured surface, roll each half into a sausage shape (log) approximately 25-30cm long and 5cm wide.
- First Bake: Place the logs onto the prepared baking sheet, ensuring there is space between them as they will spread slightly. Bake for 25 to 30 minutes until the logs are firm to the touch and golden brown.
- Cool and Slice: Remove the logs from the oven and reduce the oven temperature to 140°C (285°F). Let the logs cool on the tray for about 10 to 15 minutes. Once cool enough to handle but still warm, transfer them to a cutting board. Using a sharp serrated bread knife, slice the logs diagonally into 1cm thick slices.
- Second Bake: Arrange the slices cut-side down on the baking sheet. Return them to the oven for 15 to 20 minutes, turning them over halfway through cooking, until they are dry and pale gold.
- Cool: Transfer the biscotti to a wire rack to cool completely. They will harden further as they cool.
Recipe Tips
- The Slicing Window: Do not let the logs cool completely before slicing, or they will become too hard and crumble under the knife. Slice them while they are still warm.
- Use a Serrated Knife: A bread knife is essential here. Use a sawing motion to cut through the whole nuts without breaking the biscuit dough.
- Toasting Nuts: For deeper flavor, you can lightly toast the almonds and pistachios in a dry pan for 5 minutes before adding them to the dough. Let them cool before mixing in.
- Sticky Dough: The dough will be sticky. Keep your hands lightly floured when shaping the logs to prevent it from sticking to your fingers.
What To Serve With Biscotti?
In Italy the traditional pairing Biscotti with a small glass of Vin Santo (sweet dessert wine) for dipping at the end of a meal. For breakfast or afternoon tea, they are perfect alongside a Cappuccino, Espresso, or a Hot Chocolate.
How To Store Leftovers Biscotti?
- Room Temperature: This is the best way to store them. Place completely cooled biscotti in an airtight tin or jar. They will stay fresh and crunchy for up to 3 to 4 weeks.
- Freezer: You can freeze the baked biscotti. Place them in a zip-top bag and freeze for up to 3 months. Thaw at room temperature; they usually do not need reheating.
How To Reheat (Refresh) Leftovers Biscotti?
- Oven: If the biscotti have absorbed moisture and lost their crunch, place them on a baking sheet in a 150°C (300°F) oven for 5 to 10 minutes to dry them out again.
FAQs
Yes. Hazelnuts, walnuts, and pecans work beautifully just keep the total weight of the nuts the same (approx 200g) for Biscotti.
Yes. You can add 100g of dark chocolate chips or chunks to the dough in step 4. Alternatively, dip the finished, cooled biscotti halfway into melted chocolate for a decadent finish.
This usually happens if the log was baked too long during the first bake (becoming too hard) or if you used a dull knife. Ensure the log is still warm and use a sharp serrated knife.
James Martin's Saturday Morning
Get the ultimate collection of 100+ comfort food recipes while it's 50% OFF.
Check Price: £12.50 »More Recipes:
Biscotti Nutrition Facts
Serving Size: 1 biscotti
- Calories: 110 kcal
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 15mg
- Sodium: 30mg
- Total Carbohydrate: 16g
- Dietary Fiber: 1g
- Sugars: 7g
- Protein: 3g
James Martin Biscotti Recipe
Course: Dessert, Snacks, BreakfastCuisine: American, British, ItalianDifficulty: Easy24
servings15
minutes45
minutes110
kcalJames Martin Biscotti recipe captures the essence of the classic Italian cantuccini—crisp, nutty, and designed perfectly for dunking. “Biscotti” literally means “twice-cooked,” which is the secret to their signature crunch and long shelf life. James Martin’s version balances the sweetness of the dough with the earthiness of almonds and pistachios, lifted by fresh citrus zest. Unlike softer American-style cookies, these are firm and structured, making them the ultimate accompaniment to a strong espresso or a glass of sweet dessert wine like Vin Santo.
Ingredients
350g (2 ¾ cups) plain flour (all-purpose flour)
250g (1 ¼ cups) caster sugar (superfine sugar)
2 tsp baking powder
3 large eggs, beaten
100g (3/4 cup) whole almonds (skin on or blanched)
100g (3/4 cup) shelled pistachios
Zest of 1 orange (finely grated)
Zest of 1 lemon (finely grated)
1 tsp vanilla bean paste or extract
Pinch of salt
Directions
- Preheat and Prep: Preheat your oven to 180°C (350°F). Line a large baking sheet with baking parchment (parchment paper).
- Mix Dry Ingredients: In a large mixing bowl, combine the plain flour, caster sugar, baking powder, and salt. Stir well to ensure the baking powder is evenly distributed.
- Add Wet Ingredients: Pour the beaten eggs, vanilla paste, orange zest, and lemon zest into the dry mixture. Mix until a stiff, sticky dough begins to form.
- Add Nuts: Tip in the whole almonds and pistachios. Use your hands to knead the nuts into the dough until they are well incorporated.
- Form Logs: Divide the dough into two equal halves. On a lightly floured surface, roll each half into a sausage shape (log) approximately 25-30cm long and 5cm wide.
- First Bake: Place the logs onto the prepared baking sheet, ensuring there is space between them as they will spread slightly. Bake for 25 to 30 minutes until the logs are firm to the touch and golden brown.
- Cool and Slice: Remove the logs from the oven and reduce the oven temperature to 140°C (285°F). Let the logs cool on the tray for about 10 to 15 minutes. Once cool enough to handle but still warm, transfer them to a cutting board. Using a sharp serrated bread knife, slice the logs diagonally into 1cm thick slices.
- Second Bake: Arrange the slices cut-side down on the baking sheet. Return them to the oven for 15 to 20 minutes, turning them over halfway through cooking, until they are dry and pale gold.
- Cool: Transfer the biscotti to a wire rack to cool completely. They will harden further as they cool.
Notes
- The Slicing Window: Do not let the logs cool completely before slicing, or they will become too hard and crumble under the knife. Slice them while they are still warm.
Use a Serrated Knife: A bread knife is essential here. Use a sawing motion to cut through the whole nuts without breaking the biscuit dough.
Toasting Nuts: For deeper flavor, you can lightly toast the almonds and pistachios in a dry pan for 5 minutes before adding them to the dough. Let them cool before mixing in.
Sticky Dough: The dough will be sticky. Keep your hands lightly floured when shaping the logs to prevent it from sticking to your fingers.
