Serve them with your favorite gourmet coffee, tea, or holiday eggnog, for a comforting cookie that’s just sweet enough to satisfy your cookie craving.
What is Biscotti?
Biscotti are an Italian dipping cookie. Twice baked, they have a pleasant, not-too-sweet stiffness which makes them perfect for dunking in hot beverages without falling apart. The dough is shaped into a loaf, baked and then sliced into long oblong pieces and baked again. Biscotti can be made in as many flavors as there are extracts and spices. Some of the best and most popular flavors are chocolate, anise, and my personal favorite, almond.
How to Make Biscotti
It’s so easy to make biscotti from scratch that you may never buy them again. The process is very similar to making cookie dough: Serve them plain, drizzle with a sugar glaze, or dip them in chocolate.
Delicious Add-Ins
This recipe can accommodate so many variations and add-ins, such as:
Nuts & Seeds: walnuts, sliced or chopped almonds Fruits: raisins, citron or any dried fruit, orange or lemon zest Candy: chocolate chips, crushed toffee Extracts: vanilla, lemon, or orange Spices: Pumpkin or apple pie spice
Dip or Dunk
Biscotti are the perfect shape for not only dipping and dunking! They are excellent with cappuccino, espresso, hot chocolate or any hot or cold beverage. Biscotti are also a terrific way to garnish a bowl of ice cream, or a custard parfait.
How to Store Biscotti
Biscotti are dry enough and have enough sugar that they hold up incredibly well to storage. Keep them in your cookie jar or in a paper bag in your pantry, where they’ll keep for up to four days. Store tightly covered in the fridge or freezer. They will keep frozen up to six months. Be sure they are completely cool before covering and storing to prevent them softening. You can restore their crisp by popping them in the oven for a few minutes, and then cooling. Biscotti are always popular and make a welcome sight next to any cup of coffee! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
