Before you cook
Background Recipe story & origin
Biscotti (twice-cooked) originated in Prato, Tuscany, as 'biscotti di Prato' or 'cantucci.' The twice-baking technique—first as a log, then sliced and dried—creates their characteristic crunch and extended shelf life. Roman legions likely carried similar twice-baked breads. The Tuscan version, dating to at least the 14th century, traditionally contains almonds and no added fat, creating a hard, dry cookie. Antonio Mattei's Prato bakery (established 1858) popularized the modern version. True cantucci are served with Vin Santo dessert wine—the dry cookie softens in the sweet wine. American biscotti evolved differently: larger, often containing butter or oil, flavored with chocolate, fruit, or spices.
Before you start Equipment you'll need
- sheet pan — Provides even heat surface for baking biscotti twice until golden brown and completely dry
Ingredients
Instructions
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Mix and first bake
Beat eggs and sugar. Add extracts. Mix in flour, baking powder, salt. Fold in almonds. Form two logs on sheet pan. Bake at 350°F 25 minutes.
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Slice and second bake
Cool 10 minutes. Slice diagonally 3/4 inch thick. Lay flat. Bake 12-15 minutes per side until golden and dry.