Biscotti might technically be a cookie, but once you have your first bite you’ll remember how far it is from the soft, chewy Christmas cookies you normally make. They are first baked in a large flat log, then cut and baked once more for perfectly toasted and crunchy treats. They are made for dipping into coffee or another favorite hot drink. We think of them as an acceptable excuse to eat cookies for breakfast, but also love them as an afternoon and after dinner treat. Clearly, we can eat them any time of day.
What is biscotti?
The twice-baked Italian cookies originate from the city of Prato. Unlike most cookies that form a dough that gets sliced or cut out, biscotti bakes in two oblong-shaped logs.
How do you bake biscotti?
Simple: You make your dough, form it into two logs, and bake those. Once they’re completely cool—this is an important step!—you slice them with a serrated knife at a slight angle and bake again.
Is biscotti supposed to be hard?
Yes! The cookie is hard and crumbly, which makes it perfect for dunking in warm beverages like coffee or—pro move—hot cocoa.
What can I mix into the biscotti dough?
So much! We love it simple with sliced almonds, but pistachios, pine nuts, raisins or dried cranberries, and chocolate chips are all great mix-ins. Add spices to like cinnamon, nutmeg, or cardamom Even fennel seeds are a classic add-in.
Do I have to dunk the bottoms in melted chocolate?
Nope! Biscotti is perfect plain, but we love adding a little extra something to it by dipping the bottoms in melted chocolate. White chocolate also works here, as does sprinkling the chocolate with flaky sea salt 🙂
How long does biscotti stay good for?
A few weeks! This is what makes them so great. Store the cookies in a resealable container up to three weeks.
Have you made these yet? Let us know how it went in the comments below!