About Biscotti

Explore the history and Italian tradition of our favorite cookie.

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Biscotti's roots trace back to ancient Rome. Roman soldiers and travelers relied on these twice-baked biscuits as a practical food source for long journeys. Their dry, crunchy texture was essential, providing durability and longevity, especially crucial in times when food preservation was a challenge. Biscotti offer a healthier alternative to many modern cookies as they typically contain less fat and sugar, resulting in a lower calorie content. They can be stored in airtight containers for a month or longer. Placing a paper towel at the bottom of the container can help absorb any excess moisture and keep the biscotti crisp and crunchy for that duration.

Biscotti and Vin Santo — The Perfect Pairing:  For centuries, Italians have paired biscotti with Vin Santo, a smooth, sweet dessert wine originally produced in Tuscany. While today biscotti are frequently enjoyed with espresso, coffee, or tea, Italians still consider the Vin Santo pairing the perfect ending to a meal or a delightful afternoon treat at home or in a local café.

A Symbol of Italian Heritage and Hospitality: During the Italian Renaissance, biscotti gained popularity, becoming a favored culinary gift among royalty and noble families. To this day, giving biscotti carries a legacy of Italian heritage, symbolizing warmth, hospitality and strong family connections. Offering these twice-baked cookies is a way to share a piece of Italian culture and express affection.

A Family Tradition: For many, like myself, the making of biscotti is a cherished family tradition passed down through generations. Learning to make biscotti with my mamma and nonna, using recipes from Sicily, is a memory I hold dear. The process of forming the dough into logs, baking them, allowing them to cool, and then baking them again to achieve that signature crunchy texture is truly a labor of love.

To this day, our homes are filled with the aroma of different flavors of biscotti baking in the oven, featuring enhancements like nuts or dried fruits. Homemade biscotti symbolize connection, embody the essence of Italian family and serve as a gift to be shared, especially during special occasions and the holiday season. Make plenty!

A few biscotti-making tips:

Use the best quality and freshest ingredients possible.

Flour

Doppio 00: A finely milled Italian flour that’s traditional. It has a lower gluten content, producing a very soft, elastic dough that requires less liquid, yielding a more delicate, lighter crumb with a tender bite.

All-purpose flour: This is the most common choice, especially in America. It has a higher, moderate gluten content than doppio 00, resulting in a good balance and a crisp, drier cookie.

It is important to avoid using bread flour, as its higher protein content can make the biscotti tough.

Eggs: Use large eggs at room temperature Note: (almost all recipes are based on large eggs).

Butter: Butter adds a rich, slightly sweet flavor. Using unsalted butter lets you control the exact amount of salt in a recipe. Choose any European-style butter with higher butterfat content for a richer, more tender cookie. Brands like Plugrá and Kerrygold sticks contain less water and air. Trader Joe’s Cultured Butter sticks also have high butterfat, contributing to a richer, more tender biscotti. Butter is the most common fat used in biscotti, especially in American-style recipes.

Butter or Oil? Some traditional Italian recipes use oil, which creates a lighter, crisper, and drier finished cookie.

If replacing oil with butter: Use a 1:1 ratio: if the recipe calls for ½ cup of oil, use ½ cup of melted and cooled butter. Make sure you melt and cool the butter to room temperature before continuing with the recipe.

If replacing butter with oil: Replace about ¾ of the butter in a recipe with olive, canola, vegetable, or avocado oil. If a recipe calls for 1 cup of butter, use ¾ cup of oil. Depending on the type of oil you use, it can add complex flavors and welcome moisture to your baked goods.

No Fat

For the driest, most classic biscotti, some recipes use little to no fat. Eliminating most of the fat results in the drier, crispier and harder texture of traditional biscotti, perfect for dunking. Dough made without fat will be stiffer and more crumbly, so it must be handled with care when shaping.

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Ciao!