Biscotti is one of my favourite biscuits. It is originally from Italy, but now you can get it almost everywhere. Biscotti is baked twice and is the Italian name for biscuit which in English also originally related to twice baked. Unlike most biscuits Biscotti doesn’t contain any butter or margarine what it does contain is lots of sugar which adds to the crunch.

The first bake is done in whole form till the outside of the biscotti is starting to set.

first bake

The biscotti is then sliced into 1 inch, 2.5 cm wide slices and then returned to the oven so that the whole biscuit crisps up.

slice and second bake


The twice baking means you get a crunchy biscuit which is great with a cup of tea or coffee.

You can make your own variations to the special toppings. Originally the biscotti would have contained un-blanched almonds. I have tried recipes with pistachios, hazelnuts and pecan nuts which have all tasted good.

To make it a bit naughtier I add some chocolate and some dried fruit. Two suggestions for extra fillings are shown below. My current favourite is the Cranberry, pecan and white chocolate biscotti. These make great Christmas presents, I had to make two batches last time as the first batch didn’t make its way out of the kitchen.

Let me know if you come up with some good combinations of your own.

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