Biscotti are small, crisp, twice-baked Italian biscuits traditionally served with coffee or dessert wine.
The word biscotti comes from the Latin biscoctus, meaning “twice-baked.” The dough is first shaped into a loaf and baked, then sliced diagonally and baked again. This second baking removes moisture and gives the biscuits their characteristic dry, crunchy texture.
The best-known modern style is cantucci or cantuccini from Tuscany, often made with almonds. Biscotti may also contain pistachios, chocolate, dried fruit, or spices. In Italy they are commonly dipped into Vin Santo, a sweet dessert wine.
Because they are dry, biscotti keep longer than many soft biscuits. The term is sometimes used in English for any twice-baked cookie, although Italian regional recipes vary considerably. They are not the same as soft almond amaretti, which have a chewy or tender texture.