James Martin Biscotti Recipe​​​​

These homemade biscotti are crisp, golden, and speckled with toasted almonds and bright orange zest, just the sort of twice-baked biscuit that begs to be dunked into coffee. The flavour is buttery and lightly sweet, with a clean crunch that stays snappy for days. It’s an easy bake with a simple dough, no fancy shaping, and the oven does most of the work. Set aside about 1 hour 10 minutes in total, including cooling time for slicing.

Ingredients

For the biscotti dough

• 200g plain flour
• 150g caster sugar
• 1 tsp baking powder
• 1/4 tsp fine salt
• Zest of 1 orange
• 150g whole almonds, lightly toasted and roughly chopped
• 2 large eggs
• 50g unsalted butter, melted and cooled slightly
• 1 tsp vanilla extract

To finish (optional, but lovely)

• 1 egg white, lightly beaten (for brushing)
• 100g dark chocolate, melted (for dipping)

How to Make James Martin Biscotti Recipe

Oven preparation

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a large baking tray with baking parchment so the biscotti logs lift off easily.
• Toast the almonds (quick but worth it): Spread the almonds on a dry tray and toast for 6 to 8 minutes, then cool and roughly chop. This deepens the nutty flavour and keeps the biscotti from tasting flat.

Mixing the dough

• Combine the dry ingredients: In a large bowl, whisk together the flour, caster sugar, baking powder, salt, and orange zest.
• Whisk the wet ingredients: In a jug or smaller bowl, whisk the eggs, melted butter, and vanilla until smooth.
• Make a thick dough: Pour the wet mixture into the dry and stir with a wooden spoon or spatula until no dry flour remains. It will look like a stiff cookie dough, not a pourable batter.
• Fold in the almonds: Add the chopped toasted almonds and mix until evenly distributed.

First bake (forming the logs)

• Shape the logs: Tip the dough onto the lined tray and divide into 2 equal portions. With lightly damp hands, shape into two logs about 4cm wide and roughly 2cm high, leaving space between them.
• Brush for a sheen: Lightly brush the tops with egg white for a gently glossy finish and a slightly crisper crust.
• Bake: Bake for 22 to 25 minutes, until the logs are lightly golden and feel set on top. They should spring back when pressed gently.

Cooling and slicing

• Cool briefly: Remove the tray and cool the logs for 10 to 15 minutes. This is the sweet spot where they are firm enough to slice, but not so brittle they crumble.
• Lower the oven: Reduce the oven temperature to 160°C or 140°C fan so the slices dry out without over-browning.
• Slice neatly: Transfer the logs to a board and slice into 1 to 1.5cm pieces using a serrated knife and a gentle sawing motion.

Second bake (the classic biscotti crunch)

• Arrange the slices: Lay the slices cut-side down on the baking tray.
• Bake, flip, and finish: Bake for 10 minutes, flip every biscotti, then bake for another 8 to 10 minutes until dry to the touch and crisp at the edges.
• Cool completely: Transfer to a wire rack and cool fully. Biscotti continue to crisp as they cool, so don’t judge the final crunch while they are still warm.

Optional chocolate dip

• Dip and set: Dip one end of each cooled biscotti into melted dark chocolate, scrape lightly against the bowl, then set on parchment until firm.

Tips for Perfect Biscotti

Why did my biscotti spread too much?

Usually the logs were shaped too flat or the dough was too warm. Shape taller logs (about 2cm high) and, if your kitchen is hot, chill the shaped logs for 10 minutes before the first bake.

How do I stop biscotti from crumbling when I slice them?

Let the logs cool for 10 to 15 minutes, then slice with a serrated knife using a light sawing motion. If you slice while the log is piping hot it can crack; if you wait too long it becomes brittle.

My biscotti are still a bit soft. What should I do?

Give them a little longer on the second bake, 2 to 3 minutes per side. For extra crunch, turn the oven off after the second bake and leave the biscotti inside for 5 minutes with the door slightly ajar.

How do I get evenly golden biscotti without burning the edges?

Lowering the temperature for the second bake is key. Also, slice them to an even thickness so they dry at the same rate.

Serving Suggestions

• Dunk into espresso, cappuccino, or strong builder’s tea.
• Serve with a bowl of vanilla ice cream and fresh berries.
• Pair with a dessert wine like Vin Santo, or a nutty sherry.
• Pack into a biscuit tin for an easy, homemade gift.

Storage

Room temperature

Store biscotti in an airtight container or tin at room temperature for up to 2 weeks. Keep them fully cool before sealing the container, otherwise trapped steam softens the crunch.

Refrigerator

You don’t need the fridge, but you can store them there for up to 3 weeks in an airtight container. Let them come back to room temperature before serving for the best texture.

Freezing

Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature, then refresh in a 150°C (130°C fan) oven for 5 to 7 minutes if you want them extra crisp again.

Nutrition

• Calories: 120 kcal
• Carbohydrates: 16 g
• Protein: 3 g
• Fat: 5 g
• Saturated fat: 1.5 g
• Sodium: 35 mg

Disclaimer: Nutrition values are estimates and will vary depending on exact ingredients and portion size.

FAQs

James Martin Biscotti Recipe

Recipe by Milli Rose

0.0 from 0 votes

Course: Baking, Dessert, SnackCuisine: Italian, BritishDifficulty: Easy

Servings

24

biscotti

Prep time

15

minutes

Cooking time

40

minutes

Total time

70

minutes

Calories

120

kcal

55

minutes

Crisp, twice-baked almond and orange biscotti with a classic snap, perfect for dunking in coffee. Easy to make, stores beautifully, and can be finished with dark chocolate.

Ingredients

• 200g plain flour

• 150g caster sugar

• 1 tsp baking powder

• 1/4 tsp fine salt

• 2 large eggs

• 50g unsalted butter, melted and cooled slightly

• 1 tsp vanilla extract

• Zest of 1 orange

• 150g whole almonds, lightly toasted and roughly chopped

• 1 egg white, lightly beaten (for brushing)

• 100g dark chocolate, melted (optional)

Directions

• Heat oven to 180°C (160°C fan). Line a large baking tray with baking parchment.
• Mix flour, sugar, baking powder and salt. In a jug, whisk eggs, melted butter, vanilla and orange zest.
• Stir wet into dry to form a thick dough, then fold in toasted almonds.
• Divide into 2 logs, about 4cm wide. Brush with egg white and bake 22–25 minutes until lightly golden.
• Cool 10–15 minutes. Reduce oven to 160°C (140°C fan). Slice 1–1.5cm thick and lay cut-side down.
• Bake 10 minutes, flip, then bake 8–10 minutes more until dry and crisp. Cool fully.
• Optional: dip ends in melted dark chocolate and let set.

Notes

• Cool the baked logs slightly before slicing to prevent crumbling.
• Slice with a serrated knife in a gentle sawing motion for neat edges.
• For extra crunch, leave biscotti in the switched-off oven for 5 minutes with the door ajar.