Servings 10 Biscotti
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes


  • Stand Mixer
  • Oven


  • 95 g sugar
  • 2 g Salt
  • 2 eggs
  • 1 tsp vanilla extract
  • 65 g unsalted butter
  • 250 g cake flour (Low Protein Flour)
  • 2 g baking soda
  • 80 g Munchie Mix


  • Put the mix nuts into a preheated oven at 350°F(170°C), bake for 12~15 mins. Remove the nuts to cool. Line two baking sheet with parchment paper. (DO NOT over heat)
  • Add 2 eggs, butter, sugar, salt, vanilla extract and stir to combine until fully combined.
  • Add flour and baking soda to the butter mixture, stirring until a rough dough forms. Then add nuts and mix thoroughly.
  • Divide the dough into two pieces into a roll as long as cookie sheet. Place roll onto the cookie sheet, and press down to 1/2 inch thickness.
  • Bake at 350°F(170°C) for 25~30 mins until golden brown. Remove to cool for 10 mins. Remove cookies to a cutting board and slice each one crosswise into 1/2 inch slices.
  • Lay them back on the cookie sheet, bake at 300°F(150°C) for 8~10 minutes per side. The biscotti will crisp as they cool.
  • Finish and enjoy your time.
Course: Cookie
Cuisine: Italian
Keyword: Italian, Coffee, Cookie

Tools & equipment you may need

Stand Mixers



Breville BOV845BSS Smart Oven Pro 1800 W Convection Toaster Oven with Element IQ, Brushed Stainless Steel
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