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How-To

Biscotti for Any Time of Day

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

By Emily Luchetti Fine Cooking Issue 05
Photos: Suzanne Roman
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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.

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