How to Make Biscotti

 

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 customized—swap 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 some dough and follow these steps to form and bake your biscotti.

 

Form the logs Line a cookie sheet with parchment (baking) paper or a silicone baking mat. Moisten your fingers and use them to gently press a portion of the biscotti dough into a rectangle about 10 inches long and 2 1/2 inches wide. Repeat with the remaining dough, leaving 4 inches of space between the logs.

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.

Slice the logs and bake again Using a serrated knife, cut each log into 3/4-inch slices, or according to your recipe. Return the slices to the prepared cookie sheet, separating them so that air can circulate. Bake according to your recipe, or until the biscotti are golden around the edges and crisp.

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:

 

• Chocolate-Cherry Biscotti with Almonds
• Chocolate-Almond Biscotti
• Honeyed Biscotti with Almonds and Dates
• Chocolate-Dipped Cranberry-Pistachio Biscotti
• Fig and Pistachio Biscotti
• Candy Cane Biscotti
• Hazelnut and Dried Cherry Biscotti
  
• Anise Biscotti