James Martin Biscotti Recipe

This classic biscotti recipe delivers crisp, golden biscuits with a gentle crunch and a lightly sweet almond flavour. They are twice baked for that signature snap, yet still easy to make at home with simple ingredients. The dough comes together quickly and the method is straightforward, even for beginners. From start to finish, you can expect to be enjoying homemade biscotti in about 70 minutes.

Ingredients

For the biscotti dough

• 250g plain flour
• 200g caster sugar
• 1 tsp baking powder
• Pinch of salt
• 2 large eggs
• 1 tsp vanilla extract
• 100g whole almonds, lightly toasted

Optional flavour additions

• 1 tsp almond extract
• 75g dark chocolate chips
• Zest of 1 orange

How to Make James Martin Biscotti

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a large baking tray with baking parchment and set it aside.
• Mix the dry ingredients: Add the flour, caster sugar, baking powder and salt to a large bowl. Stir well so everything is evenly combined.
• Add the eggs: Beat the eggs lightly with the vanilla extract, then add them to the bowl. Mix until a firm dough forms.
• Fold in the almonds: Add the toasted almonds and any optional flavourings. Knead gently until they are evenly distributed.
• Shape the dough: Divide the dough into two equal portions. Shape each into a log about 20cm long and place them on the prepared tray, leaving space between them.
• First bake: Bake for 25 minutes until lightly golden and firm to the touch. Remove from the oven and allow to cool for 10 minutes.
• Slice the biscotti: Reduce the oven temperature to 160°C or 140°C fan. Slice each log diagonally into 1.5cm thick biscuits.
• Second bake: Lay the slices flat on the tray and bake for 10 minutes per side until crisp and dry.
• Cool completely: Transfer to a wire rack and allow the biscotti to cool fully before serving.

Tips

Why did my biscotti spread too much?

If the dough is too soft, add a tablespoon of flour and chill it for 10 minutes before shaping.

How do I get extra crunchy biscotti?

Extend the second bake by a few minutes, watching closely to avoid over browning.

Can I make them less sweet?

You can reduce the sugar by up to 30g without affecting the texture.

Serving Suggestions

• Serve with espresso or strong coffee
• Dip into hot chocolate or cappuccino
• Drizzle with melted dark chocolate for a treat

Storage

Room temperature

Store in an airtight container for up to 2 weeks.

Refrigerator

Not recommended, as moisture can soften the biscotti.

Freezing

Freeze in a sealed container for up to 3 months. Defrost at room temperature.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 28g
• Protein: 4g
• Fat: 6g
• Saturated fat: 1g
• Sodium: 60mg

Nutrition values are estimates and may vary.

FAQs

James Martin Biscotti Recipe

Recipe by Milli RoseCourse: DessertCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp, twice baked almond biscotti inspired by James Martin. Perfect for dipping into coffee or tea.

Ingredients

• 250g plain flour

• 200g caster sugar

• 1 tsp baking powder

• Pinch of salt

• 2 large eggs

• 1 tsp vanilla extract

• 100g whole almonds, toasted

Directions

• Preheat the oven to 180°C and line a baking tray.
• Mix flour, sugar, baking powder and salt in a bowl.
• Add eggs and vanilla, then mix to form a dough.
• Fold in toasted almonds.
• Shape into logs and bake for 25 minutes.
• Slice and bake again until crisp.
• Cool completely before serving.

Notes

• Allow biscotti to cool fully before storing.
• Second bake time controls the crunch.
• Biscotti keep well for weeks when sealed.