Is there anything better than a fresh Vanilla Bean Biscotti? No, I really don’t think so. These Vanilla Bean Biscotti are crisp, buttery, and perfectly dunkable—made for cozy moments with a mug of hot cocoa, coffee, or tea.
They are packed with rich vanilla bean paste and baked twice for that classic biscotti crunch. They’re simple, elegant, and far easier to make at home than you might think.
This recipe delivers biscotti that are light and crisp without being overly hard, making them ideal for holiday cookie trays, gifting, or everyday treats. With simple pantry ingredients and a straightforward process, these vanilla bean biscotti feel special without the stress.
Why you’ll love this recipe!
What ingredients do I need?
- All purpose flour: Provides structure and helps the biscotti hold their shape during the double bake while keeping them light and crisp.
- Baking powder: Gives just enough lift so the biscotti aren’t dense or heavy.
- Salt: Balances sweetness and enhances the vanilla flavor.
- Unsalted butter: Adds richness and flavor. Very soft butter ensures smooth mixing without over-aerating the dough.
- Granulated sugar: Sweetens the biscotti and helps them bake up golden and crisp.
- Eggs and egg yolk: Provide structure and richness. The extra yolk adds tenderness without sacrificing crunch.
- Vanilla bean paste: The star ingredient. Delivers deep vanilla flavor and beautiful speckles throughout the biscotti.
Recipe Variations
- Chocolate Dipped: Dip half of each biscotti in melted chocolate. Use my How to Melt Chocolate guide if needed.
- Citrus: Add orange or lemon zest to the dough for a pop of brightness.
- Mini Chip: Stir in mini chocolate chips after incorporating the dry ingredients.
- Almond forward: Swap vanilla bean paste for almond extract for a completely different flavor.
Pro Tips
- Don’t overmix the dough, mix just until combined. Overmixing biscotti dough develops too much gluten, which makes the biscotti tough and overly hard instead of light and crisp with a clean snap.
- Shape logs evenly for uniform slices.
- Use a serrated knife for clean cuts and be gentle.
- Let logs cool slightly before slicing to prevent excessive crumbling.
- Biscotti crisp as they cool, so don’t overbake either.
- Vanilla extract can be used instead of vanilla bean paste, but I HIGHLY recommend the vanilla bean paste.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Dairy Free: You can try using a plant based butter.
- No vanilla bean paste: Substitute vanilla extract here.
- Gluten Free: Substitute 1:1 with gluten free all purpose baking flour that includes xanthan gum.
Leftovers and Storage
- Store biscotti in an airtight container at room temperature for up to 2 weeks.
- Biscotti also freeze well for up to 2 months.
- Thaw at room temperature before serving.
But, I Still Have A Few Questions…
Can I make biscotti ahead of time?
Yes. Biscotti are perfect for making ahead and actually improve in texture after resting.
Why are my biscotti too hard?
They may have been baked too long during the second bake. Biscotti should be crisp but not overly dry.
Do I need vanilla bean paste?
No, vanilla extract works well, but vanilla bean paste provides deeper flavor and speckles. I really love this Vanilla Bean Paste.
Can I freeze biscotti?
Yes. Freeze fully cooled biscotti in an airtight container for up to two months.
Why did my biscotti crumble when slicing?
The logs may have been too hot or too cool. Let them rest 10–15 minutes before slicing and use a serrated knife.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Vanilla Bean Biscotti
Ingredients
- 8 tbsp unsalted butter very soft and cubed
- 1¼ cups granulated sugar
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 3 tsp vanilla bean paste
- 2¾ cups all-purpose flour
- 2 tsp baking powder
- ¾ tsp salt
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the softened butter and sugar. Mix until just combined and smooth—do not overcream.
- Add the eggs, egg yolk, and vanilla bean paste. Mix until fully incorporated.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients and mix just until a stiff dough forms.
- Divide dough in half. Shape each portion into a log about 10–11 inches long and 2-2½ inches wide. Place logs several inches apart on the prepared baking sheet.
- First bake: Bake for 25–30 minutes, until the logs are set and lightly golden. Remove from oven and let cool for 10–15 minutes.
- Reduce oven temperature to 325°F.
- Using a serrated knife, slice the logs diagonally into ¾-inch thick pieces.
- Arrange slices cut-side down on the baking sheet.
- Second bake: Bake for 12–15 minutes, flip each biscotti, then bake an additional 12–15 minutes until dry and crisp.
- Transfer biscotti to a wire rack to cool completely. They will continue to crisp as they cool.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.