B – ‘Biscotti’

The abc of Food Cooking and People

Biscotti

🍪 Biscotti – Twice-Baked, Totally Irresistible

You know it I love biscotti, the iconic Italian biscuits that bring crunch, sweetness, and tradition to every bite. These golden, twice-baked treats are typically studded with almonds, sliced from a loaf, and baked again to create their firm, crisp texture and distinctive shape.

Perfect for dunking into coffee or vin santo (Italian dessert wine), biscotti have earned their place in bakeries and homes across the world—not just for their flavour, but for their long shelf life and rustic charm.

🔥 Twice the Baking, Twice the Delight

To make biscotti, bakers first shape a soft dough into long, flat loaves and bake them until set. Then, while still warm, they slice the loaves diagonally into slender, elongated biscuits. A second baking crisps them up beautifully, giving biscotti their signature crunch and allowing them to store well for weeks—if they last that long!

Traditionally made with toasted almonds, biscotti now appear in countless variations: dipped in chocolate, flavoured with orange zest, laced with pistachios, or sprinkled with spices like anise or cinnamon. No matter the twist, the technique remains the same: bake, slice, and bake again. (https://kookssecrets.com/2025/03/11/b-beaten-biscuits/).

🇮🇹 Did You Know?

The word biscotti comes from Latin “bis coctum”, meaning “twice cooked.”

This Latin origin also gave us the English word “biscuit” and the German “Zwieback.”

In German, “Biskotten” refers to dry, finger-sized sponge biscuits, similar in spirit but made differently.

Originally designed to last a long time, biscotti were perfect for travel and storage, especially for soldiers and sailors.

🍷 From Italian Tables to Global Treats

Although biscotti originated in Tuscany, people around the world have embraced them. Italians often serve them with vin santo, a sweet dessert wine, for dunking. Elsewhere, biscotti pair perfectly with a morning espresso or an afternoon tea. Their dry, crunchy texture soaks up liquid beautifully, softening just enough while retaining its shape.

They also make charming homemade gifts, especially when bundled in parchment and tied with ribbon. Bakers often flavour them seasonally—think dried cranberries and white chocolate in winter, or lemon and pistachio in spring.

✨ In Summary

Thank you for exploring biscotti with us—crunchy, sweet, and steeped in tradition. These twice-baked biscuits may have ancient roots, but they still feel right at home in a modern kitchen. Please try making or tasting them soon. One bite, and you’ll understand why biscotti continue to win hearts (and coffee cups) around the world.