The Best Biscotti Recipes: Twice-Baked Oblong-Shaped Italian Cookies Right in your Kitchen

You don’t have to be in Italy to enjoy some traditional or modern biscotti. All you need are the right utensils for baking, an oven, and the basic ingredients, and a good recipe book. They predate donuts by centuries and are traditional Italian dry and crunchy pastries, also known as Cantucci in Tuscany and Tozzetti in Umbria. These biscuits are designed for the ultimate dunking, crunching, munching, and dipping experience. The term biscotti literally means ‘twice baked’ in Italian. They were a favorite among sailors, even Christopher Columbus himself, due to their low-moisture content that made them ideal for long sea voyages. They came into prominence in the 1990s, with their popularity showing no sign of waning. This meager seafarer’s snack became a coffeehouse staple and baker’s favorite with its multiple flavors. Besides their longevity, they are also great dunkers. Biscotti can be dunked in hot beverages like tea or coffee, served as a dessert, enjoyed as a snack, accompanied with soup or salad, or dipped in chocolate. Biscotti are fantastic travelers since they keep well for several days. They can be stored in a baking paper-lined tin box, glass jar, or an airtight container and be stored for about two weeks. They are usually made during the autumn and winter holidays and festive seasons. This cookbook contains Biscotti recipes that range from pumpkin to all nuts to cookie butter to classic flavors. You just need a few basic ingredients, and you can experiment with the rest. So, get ready as we explore all kinds of biscotti, be it sweet or savory, in little Italy in our kitchen.