"If you've never heard of biscotti before, you'd likely think the hard, crunchy cookie was added to the bakery's cookie jar by mistake. Uniquely shaped as flat oblong slices, biscotti is purposely made to be crunchier than a typical cookie, an effect achieved by double-baking - first as a log and then as sliced pieces. A product of Tuscany, the cookie's name translates to "double-baked," and these cookies are designed for dunking into espresso, coffee, and even wine after dinner."
"The most traditional type of biscotti is filled with almonds, which are grown in abundance in the Tuscan region of Italy, where biscotti was invented. Just like any cookie, though, biscotti ingredients can vary widely, sometimes including white chocolate or dried fruit. This chocolate biscotti recipe, written with developer Michelle McGlinn, is filled with chocolate chunks and dried cherries, which are bursting with tart flavor in every bite."
"After the first bake, when the biscotti is baked into a log shape, the texture will be that of a slightly over-baked cookie. The biscotti will still be soft to the touch, but with a crispy, hard crust. As it cools, it will harden further, which is why it is important to slice before the biscotti cools completely and becomes too hard to slice cleanly."
Biscotti are flat, oblong cookies intentionally made very crunchy through a double-baking process. The name means "double-baked" and the cookies originated in Tuscany. Biscotti are designed to be dunked into espresso, coffee, or dessert wine, and the double-bake also helped preserve them. Traditional biscotti often contain almonds, but ingredients vary widely, including white chocolate, chocolate chunks, and dried fruit. A chocolate-cherry variation pairs well with espresso or dessert wine. After the first bake the log has a crispy crust and soft interior; slicing while warm prevents overly hard, unmanageable slices before the second bake renders the final crunch.
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