CookiesItalianEasy

Raspberry Jam Biscotti for Coffee

Name: Raspberry Jam Biscotti for Coffee
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 24 servings
Cuisine: Italian
Ingredients: 2 cups (250 g) all-purpose flour; 1½ tsp (7 g) baking powder; ¼ tsp (1½ g) fine sea salt; ¾ cup (170 g) unsalted butter, room temperature, cut into cubes; ¾ cup (150 g) granulated sugar; 2 large eggs, room temperature; 1 tsp (5 ml) vanilla extract; ¾ cup (90 g) sliced almonds; ½ cup (160 g) seedless raspberry jam

From the MyKitchenBank Kitchen

Crispy twice-baked Italian almond biscotti filled with tangy raspberry jam and studded with a light crumb. These traditional cookies are designed for dunking in coffee or hot chocolate, with a sturdy enough structure to hold their shape but tender enough to soften pleasantly when moistened.

Prep: 20 min
Cook: 45 min
Wait: 45 min
Total: 1 hr 50 min
Makes: 24 biscotti

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Steps

Before you start

Preheat oven to 350°F (175°C)
Have butter and eggs at room temperature
Line two baking sheets with parchment paper

1
Mix dry ingredients
- In a small bowl, whisk together flour, baking powder, and salt.
- Set aside.
2
Cream butter and sugar
- In a stand mixer fitted with the paddle attachment, cream butter and granulated sugar together on medium speed for 3–4 minutes until light and fluffy.
- Scrape the bowl occasionally.
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Ready when: Mixture is pale and fluffy
Tip: Do not skip this step; creaming adds airiness that gives biscotti their characteristic texture.
3
Add eggs and vanilla
- Add eggs one at a time to the creamed mixture, beating well after each addition.
- Add vanilla extract and beat for 1 minute more until fully incorporated.
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Ready when: Mixture is smooth and well combined
Tip: If using eggs straight from the fridge, the mixture may look slightly curdled; this is normal and will even out once flour is added.
4
Fold in flour and almonds
- Reduce mixer speed to low and add the flour mixture in two additions, mixing until just combined.
- Fold in the sliced almonds by hand with a spatula until evenly distributed.
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Ready when: Dough is cohesive and almonds are evenly scattered throughout
Tip: Mix on low speed to avoid overdeveloping gluten, which would make biscotti tough.
5
Shape the logs
- Divide dough into two equal portions.
- On a parchment-lined baking sheet, shape each portion into a log about 12 inches long and 2 inches wide, leaving 2 inches between them.
- Flatten the top of each log to a height of about 0.75 inch.
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Ready when: Two even logs, flattened on top
Tip: Use wet hands to prevent sticking if the dough is warm.
6
Add jam filling
- Using a spoon or small offset spatula, create a shallow channel running down the center of each log.
- Spoon about 4 tablespoons of raspberry jam into each channel, distributing evenly along its length.
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Ready when: Both logs have jam running down their centers
Tip: Don't overfill; too much jam will leak out and burn on the baking sheet during baking.
7
First bakeOven 350°F / 175°C
- Bake at 350°F (175°C) for 25–28 minutes, until the logs are golden and a toothpick inserted in the thickest part of the cake (not into jam) comes out with only moist crumbs.
- Let cool on the baking sheet for 10 minutes.
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Ready when: Logs are golden brown on top and a toothpick shows moist crumbs
Tip: Every oven is different; check at 24 minutes to avoid overbaking.
8
Cool and slice
- Transfer logs to a cutting board.
- Using a serrated bread knife, slice each log on a diagonal at a 45-degree angle into pieces about 0.75 inch thick.
- Work gently to prevent shattering; a sawing motion works better than a downward press.
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Ready when: All logs are sliced into uniform pieces with visible jam stripes
Tip: Slice while still warm; once fully cooled, the biscotti will be harder to cut cleanly.
9
Second bakeOven 325°F / 165°C
- Arrange slices cut-side up on two parchment-lined baking sheets in a single layer.
- Bake at 325°F (160°C) for 15–18 minutes until dry and golden at the edges.
- Flip each slice over and bake for another 4–5 minutes until both sides are crispy and light golden brown.
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Ready when: Biscotti are dry, sound hollow when tapped, and are light golden brown on both sides
Tip: Lower temperature on the second bake prevents burning while drying out the interior. If they're still soft at the end, bake another 2–3 minutes.
10
Cool completely
- Transfer biscotti to a wire rack and cool completely at room temperature, about 15 minutes.
- They will continue to harden as they cool.
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Ready when: Biscotti are completely cool and hard
Tip: Do not store while warm, as trapped moisture will make them soft.

Good to know

Tips

Twice-baking is essential to biscotti's texture; skipping the second bake will leave them cake-like rather than crispy. The first bake sets the crumb structure, and the second dries them out completely.
For a fancier presentation, dip one end of each cooled biscotti into melted dark or white chocolate and let it set on parchment paper before serving.
These biscotti are specifically designed for dunking; the crispy-but-porous structure allows them to absorb coffee or hot chocolate without falling apart.
Make sure your oven temperature is accurate; an oven thermometer ($10–15) prevents under- or overbaking, which are the most common mistakes with biscotti.

Make ahead

"Biscotti keep for up to 2 weeks and actually improve slightly as they dry out further, making them ideal for advance baking. Store them and then pack for gifts or serve throughout the week."

Storage & reheating

Airtight container at room temperature for up to 2 weeks. Not recommended for the refrigerator or freezer; room temperature storage preserves their crispy texture. If they soften slightly, recrisp in a 325°F (160°C) oven for 5 minutes.

Substitutions

seedless raspberry jam → apricot jam, cherry jam, or fig jam. Use any seedless jam you prefer; the flavor will change but the texture will remain the same.
sliced almonds → sliced hazelnuts, sliced pistachios, or chopped walnuts. Any sliced or chopped nut works; use the same weight as the almonds called for.
vanilla extract → almond extract. Use half the amount (0.5 tsp); almond extract is stronger and complements the nuts beautifully.
all-purpose flour → whole wheat pastry flour (up to 50% of the flour weight). Use half all-purpose and half whole wheat pastry flour for a slightly nutty flavor; do not use regular whole wheat as it will be too dense.