Biscotti is the perfect back-pocket cookie recipe to have on hand: The Italian cookies have a crisp yet sturdy texture that makes them perfect to make and give as gifts (no breaking apart in the box!), they’re simple to make and can be endlessly customizedâswap up the mix-ins to whatever nuts or dried fruit you prefer, dip in chocolate or dust with sanding sugar for a sparkling, festive look.
Once you master the method, you’ll realize why these cookies are a favorite in Europe. Biscotti means “twice baked” in Italian, and double baking is the secret to making these crunchy cookies. To make biscotti, the dough is shaped into an oblong loaf and baked. The baked loaf is then cut into slices that are baked again until they become dry and hard. Watch this video to see how it’s done.
As durable as they are tasty, these cookies keep extremely well and are a good choice to give as a gift. They are delicious dunked in coffee or a sweet dessert wine, so add a bag of locally roasted coffee beans or a bottle of vin santo for a homemade gift that will be truly appreciated.
Pick a recipe (scroll down for our favorites), mix up someÂ dough and follow these steps to form and bake your biscotti.
|Bake the logs
Bake the cookie logs according to your recipe, or until the edges are light brown and the tops feel firm when touched gently. Let the logs cool.
|Let the biscotti cool
Let the biscotti cool on the baking sheet for about 5 minutes. Then, using a spatula, transfer the cookies to a wire rack to cool completely, about 30 minutes. The biscotti will become crisp throughout as they cool.
Interested in trying your hand at the Italian cookie? Check out eight of our favorite Williams-Sonoma biscotti recipes: