Biscotti means “twice baked” in Italian, and double baking is the secret to making these popular, 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.
Pick a recipe (scroll down for our favorites), mix up some 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: