Biscotti is a great treat to have with your coffee or tea, but there are so many different flavors of biscotti. Instead of trying a new recipe for each flavor you want, I have one universal biscotti recipe that can be made into so many different flavors based on extracts, add-ins, and/or nuts you may use. Below is a list of just some of the ideas for flavors to make out of this basic biscotti recipe, all of which I have tried myself and loved:

  • Cinnamon pecan or walnut – sprinkle cinnamon sugar on each slice before the second bake and use chopped pecans or walnuts (what is photographed above)
  • Vanilla almond – use chopped almonds and add another teaspoon of vanilla extract
  • Apricot walnut – use chopped dried apricots and chopped walnuts
  • Cardamom spice – add 1 tsp. ground cardamom, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg (best with chopped almonds)
  • Chocolate chip – reduce amount of chopped nuts to 3/4 cup and add 3/4 cup chocolate chips (best with chopped pecans)

This recipe is so adaptable, that the possibilities really are endless.


  • Prep Time:20 minutes
  • Cook Time:40 minutes
  • Total Time:1 hour
  • Servings:3 to 4 dozen biscotti
  • Medium


  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 3 eggs
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cup flour
  • 1 cup chopped nuts
  • Any combination of add-ins
Photo by Katherine O'Malley
  • Step 1

    Preheat the oven to 350°F and line two large baking sheets with parchment paper.

  • Step 2

    In a large bowl, beat the oil, sugar, eggs, salt, and vanilla extract until combined.

    Photo by Katherine O'Malley
  • Step 3

    Add the baking powder and baking soda and mix until combined.

    Photo by Katherine O'Malley
  • Step 4

    Add the flour, one cup at a time, and beat until no streaks of flour remain.

    Photo by Katherine O'Malley
  • Step 5

    Add the chopped nuts and any add-ins you may be using now and mix well.

    Photo by Katherine O'Malley
  • Step 6

    Pour the dough out onto a parchment-lined baking sheet and spread into a log. Depending on what size you’d like, you can make the log(s) bigger or smaller. I made two logs (on two separate baking sheets because they spread a lot).

    Photo by Katherine O'Malley
  • Step 7

    Bake in the preheated oven for 25 minutes, or until golden brown. Remove from oven and allow to cool for 5 minutes on the baking sheet.

    Recipe by Katherine O'Malley
  • Step 8

    Transfer one log at a time to a cutting board and cut into 1/2-inch thick slices. Place back on parchment-lined baking sheets (use a new piece of parchment) and bake for another 5 to 10 minutes, or until golden brown and crisp.

    Photo by Katherine O'Malley