My Italian Family's Best Biscotti Recipe 🍋 Tozzetti Cookies, Homemade!

Crunchy, dunkable, and packed with toasted almonds or hazelnuts — these Italian biscotti are the kind you’ll want to eat by the handful. Known as Tozzetti in central Italy, they’re a classic twice-baked cookie that’s perfect for pairing with espresso, tea, or sweet wine.

This is an easy, no-fuss recipe made with simple ingredients: flour, sugar, eggs, butter, lemon zest, and your choice of nuts. We’ll show you how to mix, shape, slice (without crumbling!), and get that signature golden crisp in the second bake. No mixers required!

📌 Want to know the secret to biscotti that don't break when you slice them?
🎥 Watch to the end for our favorite trick — and let us know your favorite version in the comments!

✨ VIDEO CHAPTERS
00:00 - intro
00:14 - THE BISCOTTI DOUGH
03:47 - FIRST BISCOTTI BAKE
05:31 - SECOND BISCOTTI BAKE

🧾 INGREDIENTS (makes about 22 biscotti)
✅ pastry flour: 300 g (2 ½ cups)
✅ granulated sugar: 170 g (¾ cup + 2 tbsp)
✅ softened butter: 100 g (7 tbsp)
✅ eggs: 2 whole (separated)
✅ hazelnuts or almonds: 100 g (⅔ cup)—if using almonds, use whole unpeeled and untoasted
✅ baking powder: 8 g / ~2 tsp baking powder
✅ vanilla extract: 1 tsp
✅ lemon zest: from 1 lemon

💬 Have you ever made biscotti before?
Tell us if you’re team almond, hazelnut, or something more creative 👇
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🎯 PERFECT FOR YOU IF...
You love easy, reliable baking recipes like those from Preppy Kitchen and Hanbit.

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Thanks for watching — and see you in the next sweet adventure! 👋🍞🎬