The Italian twice-baked almond cookie often dipped in coffee is biscotti.
Biscotti are dry, crunchy, oblong biscuits associated especially with Prato in Tuscany. A loaf-shaped piece of dough is baked once, sliced, and baked again; this second baking removes moisture and gives the cookies their characteristic firmness. Almonds are traditional, although modern versions may contain pistachios, hazelnuts, chocolate, spices, or dried fruit.
The word biscotti comes from Medieval Latin biscoctus, meaning “twice-cooked.” The same linguistic root is related to “biscuit.” In Italy, however, biscotto is a broad word for a biscuit or cookie, while the specific Prato-style cookie is more precisely called biscotto di Prato or cantuccio. English speakers commonly use the plural form biscotti for the entire category.
Because they are exceptionally dry, biscotti are traditionally served with a drink for dipping. In Tuscany, the classic pairing is Vin Santo, a sweet dessert wine; coffee is a widespread modern pairing. Cannoli, pizzelle, and amaretti are also Italian sweets, but they do not share biscotti’s defining twice-baked preparation.