Real talk. One batch comes out too dry, the next comes out crumbly, and another looks golden but is soft in the middle. Every dough behaves a little different. You learn the nuance by making it often.

Bench note: With our almond dough there is no need to flatten the logs. With Double Chocolate Biscotti, I flatten the logs like a pancake before the first bake. If I do not, they rise and dome and refuse to slice clean.

Core Do’s and Don’ts for a Reliable Crunch

• Do weigh your ingredients. A scale gives you the same texture every time.
• Do sift dry ingredients. Sifting removes lumps and helps the center bake even.
• Do wet your hands when shaping. A little water keeps the dough from sticking.
• Do balance your mix-ins. Too much chocolate, fruit, or nuts weakens the structure.
• Don’t overbeat the eggs. You want a little lift, not a foamy batter that crumbles.
• Don’t overmix once the flour goes in. Mix until combined. Extra mixing toughens the bite.

My Flavor-by-Flavor Notes

Small changes make a big difference. These tweaks help you land that crunchy finish every time.

• Almond Biscotti: No flattening. Shape even logs, seal seams with damp fingers, bake until edges tan, then rest before slicing.
• Double Chocolate Biscotti: Flatten like a pancake. Cocoa slows heat transfer, so extend the first bake a little. Let cool longer and slice thicker.
• Cranberry Pistachio: Hydrate the cranberries for a few minutes and pat dry. This keeps the center crisp. Watch pistachios so they do not over-toast.
• Chocolate Orange: Add zest to sugar so oils release. Use orange oil lightly. Aim for a deep chocolate crackle with clean citrus aroma.

Want to taste these flavors from our bakery?

Shaping, Slicing, and the Two Bakes

• First bake: Logs should feel set. If they wobble when nudged, give a few more minutes.
• Cool time: Let logs rest ten to fifteen minutes. Use a serrated knife and a gentle sawing motion.
• Second bake: Lay slices on their sides. Bake, flip once, and finish baking. They crisp more as they cool.

Practice Makes Perfect

Baking biscotti is a skill you build through small tweaks. Weigh, sift, shape with wet hands, and respect the rest between bakes. Keep notes and stay patient. You will feel that moment when the slice sings under your knife. That is crispy biscotti done right.

Looking for help choosing flavors? Read:
How To Choose the Right Biscotti Flavor