Save 25% on ckbk membership for St Patrick's Day ☘️
By Richard Sax
Published 1994
Biscotti means “twice cooked.” These simple rusk-type biscuits (the English form of the same word, derived from the French biscuit., which also means “twice cooked”) have been baked in Italy for centuries. Biscotti are generally made by cutting a baked strip of dough into slices and then returning the slices to the oven for a second baking until crisp. (Some biscotti, however, do crisp in only one baking.)
In Italy, the word biscotti is also used generically to refer to all sorts of small crisp cookies. Recently, biscotti have been riding something of a fashion wave. Their shape and sturdy twice-baked texture invite dunking into morning cappuccino or café au lait or into a sweet wine like Vin Santo.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement