biscotte

Biscotte refers to a type of twice-baked bread, most commonly found in France and other French-speaking regions. It is traditionally made from a simple white flour dough, enriched with butter, eggs, and sugar, and then baked twice to achieve a dry, crisp texture. This double baking process makes biscotte exceptionally hard and durable, allowing it to be stored for extended periods.

The preparation involves first baking the dough into a loaf, which is then sliced and baked again at a lower temperature until it is completely dehydrated and golden brown. This results in a biscuit-like product that is perfect for dipping into beverages such as coffee, tea, or hot chocolate. While often enjoyed as a breakfast item, biscotte can also be used in savory preparations, such as a base for canapés or as a component in certain traditional dishes.

Variations in biscotte can include the addition of ingredients like nuts, seeds, or dried fruit to the dough, offering different flavors and textures. The plain, unsweetened variety is the most traditional and versatile, while sweeter versions are also common. Its long shelf life and simple composition have made biscotte a staple in many households, valued for its convenience and adaptability in various culinary contexts.