Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Biscotti for Any Time of Day

Baking twice gives these cookies a distinctive crispness and a long life

Fine Cooking Issue 05
Photos: Suzanne Roman
View PDF
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Biscotti are versatile cookies, and their crunch can be habit-forming. They go perfectly with coffee for breakfast, can be nibbled as an afternoon snack, and they’re a wonderful accompaniment to many desserts. Biscotti can even end a meal themselves when served with a glass of dessert wine. In this article,  pastry chef Emily Luchetti describes how biscotti get their crunchy texture, offer baking tips and suggestions for making your own variations, and give recipes for three distinctly different biscotti: Almond Biscotti, Macadamia-Nut Biscotti, and Triple-Chocolate Biscotti.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.