Biscotti are long, thick twice baked cookies originally from Italy. Because the cookies are baked twice, they are crunchy and crisp. Traditionally biscotti are almond flavored, but modern versions of biscotti have many flavors and include dried fruits and nuts too. Biscotti are served with coffee, tea or hot cocoa, in which they are dunked to soften them. Check out my savoury caraway cheddar biscotti.
This American style biscotti is not quite hard like the traditional Italian biscotti. If you have never tired biscotti before, this recipe is the one to start with. It's an easy and foolproof recipe. You can keep it plain or try different variations by adding dried fruits, nuts or any chips. Biscotti can be stored in airtight container for weeks, but I'm sure it won't last that long! I enjoyed them with a cup of peach green tea. Now let's see how to make these vanilla biscotti.
Notes and Tips
- Spraying the baked dough with water reduces the crumbling while slicing them.
- Slice the biscotti only after it has cooled down. If you cut them while it's soft, it will crumble.
- You can add dried fruits, nuts or chocolate chips to the dough.