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My Bisquick biscotti recipe is easy, only five ingredients, and I’ve included an optional chocolate drizzle for an extra-special touch. Biscotti are classic Italian twice-baked cookies known for their crunchy texture that are perfect for dipping in coffee. Using Bisquick baking mix instead of flour simplifies the ingredient list in baked goods, eliminating the need for butter, oil, and even baking powder.
🛒 Bisquick Biscotti Ingredients
- 2 cups Bisquick baking mix (245g)
- ½ cup granulated sugar (96g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the optional chocolate drizzle:
- ¼ cup chocolate chips
- 1 teaspoon coconut oil
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Bisquick is a versatile pantry staple that’s useful for far more than biscuits. I love incorporating it into cakes, muffins, quick breads, and other easy baked goods. As a general guideline, when substituting Bisquick for flour, reduce the baking powder by about 1½ teaspoons and the fat by 3 tablespoons per cup of Bisquick used, adjusting the liquid as needed.
This recipe is for a plain basic biscotti, but feel free to make it your own. Try swapping the vanilla and almond extracts for orange or anise extract, or mix toasted almonds, pistachios, or candied citrus peel into the dough for extra flavor and texture.
For the most consistent results, use a kitchen scale to weigh the Bisquick and sugar rather than measuring with measuring cups. You’ll also need a dark baking sheet and parchment paper to make this recipe.
😋 How to Make Bisquick Biscotti
Preheat the oven to 375F (190C) and line a dark baking sheet with parchment paper. In a large bowl, whisk together the sugar, eggs, vanilla extract, and almond extract.
Stir in the Bisquick until a sticky dough forms.
Transfer the dough to the prepared baking sheet and shape it into a log. Using clean, wet hands, gently flatten the log until it is an even ½-inch (1.27cm) thick.
Bake for 25-30 minutes on an oven rack positioned about one-third of the way down from the top of the oven, checking for doneness at 25 minutes. Let the biscotti log cool for 15 minutes.
Slice the cooled log into 14-18 pieces, each about ½-inch (1.27cm) thick. Arrange the slices cut-side up on the baking sheet and bake for 5-10 minutes per side.
Let the biscotti cool completely. They will continue to firm up as they cool.
Once cooled, drizzle with chocolate if desired. To make the chocolate drizzle, combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each interval, until smooth and fully melted.
Transfer the melted chocolate to a small food-safe bag, snip off one corner, and drizzle over one side of the biscotti. Allow the chocolate to cool and set before serving.
Bisquick Biscotti Storage
Store biscotti in a covered food-safe container in the refrigerator for up to 3-4 days. If your kitchen is warm, refrigeration will help prevent the chocolate drizzle from melting.
For longer storage, place the biscotti in a freezer-safe bag, press out as much air as possible, and freeze. Thaw in the refrigerator for about 24 hours before enjoying.
Watch How to Make It!
Bisquick Biscotti Recipe
Ingredients
- 2 cups Bisquick baking mix (245g)
- ½ cup granulated sugar (96g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the optional chocolate drizzle:
- ¼ cup chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 375°F (190°C) and line a dark baking sheet with parchment paper. For best results, weigh the Bisquick mix and granulated sugar instead of using measuring cups. In a large bowl, whisk together the sugar, eggs, vanilla extract, and almond extract.
- Stir in the Bisquick until a sticky dough forms.
- Transfer the dough to the prepared baking sheet and shape it into a log. Using clean, wet hands, gently flatten the log until it is an even ½-inch (1.27cm) thick.
- Bake for 25-30 minutes on an oven rack positioned about one-third of the way down from the top of the oven, checking for doneness at 25 minutes. Let the biscotti log cool for 15 minutes.
- Slice the cooled log into 14-18 pieces, each about ½-inch (1.27cm) thick. Arrange the slices cut-side up on the baking sheet and bake for 5-10 minutes per side. Let the biscotti cool completely. They will continue to firm up as they cool.
- Once cooled, drizzle with chocolate if desired. To make the chocolate drizzle, combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each interval, until smooth and fully melted. Transfer the melted chocolate to a small food-safe bag, snip off one corner, and drizzle over one side of the biscotti. Allow the chocolate to cool and set before serving.
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). I think of this American spin of the classic Italian cookie as the perfect companion to a cup of coffee or tea. The crunchy texture makes it ideal for dunking, while the simple flavors pair well with breakfast, or work as an afternoon pick-me-up or a light dessert. In our house these tend to disappear quickly whenever I make a batch! Nutrition information for one piece of Bisquick biscotti without the chocolate drizzle. The drizzle adds approximately 20 calories per serving.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂