biscotto

Biscotto is a term in Italian that denotes a baked, dry, crisp confection similar to a biscuit or cookie. In Italian, the singular biscotto refers to a single piece, while the plural biscotti denotes cookies in general; cantucci (or cantuccini) are a well-known regional variety. The name biscotto derives from Latin coctus “cooked” with bis meaning “twice,” alluding to the traditional double bake used for many examples.

Originating in Italy, the concept is long-standing with regional varieties; cantucci from Tuscany are among the best known, typically almond-flavored and twice-baked into oblong slices intended for dipping into Vin Santo. Savoiardi or ladyfingers from Piedmont are another well-known type, light and airy, used in tiramisu and other desserts. Other biscotti range in flavor from plain to chocolate and include nuts, citrus zest, or dried fruit.

Preparation typically starts from a dough of flour, sugar, eggs or other fat, and flavorings; nuts or dried fruit are common additions. The dough is formed into a log or sheet, baked once, cooled, sliced, and baked again until dry and crisp. The resulting cookies are often quite firm and can vary from lightly brittle to very dry depending on the recipe.

Serving and cultural context: The double bake yields a hard, snackable texture ideal for dunking in coffee or dessert wine. Biscotti are widely produced and sold commercially and are a common feature in Italian bakeries and cafés worldwide. They appear in many regional Italian traditions and are enjoyed as a dessert, a coffee accompaniment, or a gift.