biscotti

Biscotti, plural of biscotto in Italian and commonly used in English to refer to twice-baked cookies, are dry, crisp cookies that originated in Tuscany. The name literally means "twice-baked." The dough is typically made with flour, sugar, eggs, and almonds, though pistachios, hazelnuts, or chocolate may be used. Citrus zest or dried fruit such as raisins can appear in some versions. The dough is shaped into a log, baked once until set, cooled, then sliced diagonally and baked again until dry and hard. The result is a long-lasting cookie that easily keeps for weeks when stored in a cool, airtight container.

Biscotti are strongly associated with the Tuscan city of Prato, and the term cantucci or cantuccini is commonly used in parts of Tuscany and Emilia-Romagna. The cookies are traditionally enjoyed dunked in Vin Santo, a sweet dessert wine, though they are also served with coffee or tea.

Variations exist worldwide, including chocolate-dipped biscotti, or versions with added dried fruit, seeds, or different nuts. They may be made with dairy or dairy-free fats; many modern recipes are adaptable for vegan diets. Biscotti are widely produced commercially and are a staple of Italian biscotti assortments as well as international cookie shelves.