An Italian cookie, the word Biscotti means “twice-baked”. Biscotti are first baked in a loaf, then sliced and toasted. This second trip to the oven draws off moisture, and results in a crisp, dry texture, and a long shelf life. There are many different varieties of biscotti, with some being more cake-like in texture, while some are very crisp and dry.
Biscotti originated centuries ago, thanks to an Italian baker who liked to serve them with Tuscan wine. The idea spread across Italy, and eventually into many other cultures. Mandelbrot are a version with Jewish origins. The Germans have zwieback, and the Spanish have carquinyoles. The French serve croquets de carcassonne and Parisienne biscottes. In Greece, you’ll find biskota and paximadia, and in Holland, you’d be served a rusk. Centuries ago, biscotti proved to be an ideal food for soldiers, sailors and fisherman, who needed sustenance while on long journeys.
Traditionally, Biscotti were almond-flavored because almonds were plentiful.
Today, you’ll find Biscotti in a myriad of different flavors. Their unique texture makes them perfect to dunk in your morning coffee, afternoon tea, or wine after dinner.
Because of the baking process, Biscotti have a very long shelf life (anywhere from 1 to 6 months). There is usually no need to refrigerate or freeze biscotti -- just store them in an airtight container or bag, away from direct sunlight. If they should lose their crispness, simply toast them in a low oven (250 degrees) for a few minutes until they’re crunchy again. If they’re too hard or dry, place them on low power setting in the microwave for about 30 seconds to soften them up.
A History of Biscotti