Bakers Journal

Formula: Biscotti

September 13, 2022
By Joe Calabro, Pasticceria Gelateria Italiana

Biscotti is a popular choice for dunking in coffee or sweet wine. With a long shelf life, it promises to make a great gift for those searching for a last-minute present. Photo by Suliman Chadirji, courtesy Pasticceria Gelateria Italiana.

This is the Basic Recipe for biscotti by Joe Calabria, pastry chef and co-owner of Pasticceria Gelateria Italiana, known as PGI, in Ottawa. You may customize by adding the nuts or dried fruit or chocolate that you prefer.


115 g 1½ cups butter
150 g ¾ cups sugar
2 eggs
325 g (2 cups) flour
1-½tsps baking powder
Pinch salt
Pinch vanilla
100 g (2/3 cup) pistachios and dried cranberries
100 g (2/3 cup) espresso, ground, and white chocolate chips

Photo: Pasticceria Gelateria Italiana


1. Cream the butter and sugar until light and fluffy.
2. Add eggs one at a time, mix well.
3. Add flour, baking powder, salt and vanilla to the mixture.
4. Mix just until blended.
5. Add nuts and cranberries.
6. Mix well until blended.
7. Divide the dough and shape into logs.
8. Bake for 15-20 minutes at 163-177 C (325-350 F).
9. Allow the biscotti logs to cool.
10. Slice the biscotti logs on the diagonal into ½-inch slices.
11. Place the slices back on the baking sheet and bake for an additional 8-10 minutes.

Joe Calabro is pastry chef and co-owner of Pasticceria Gelateria Italiana (PGI), a family-owned Italian bakery and gelato shop in Ottawa’s Little Italy that has been in business since 1979.


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