Old school biscotti, also known as cantucci or biscotti di Prato, originated in the Tuscan city of Prato during the Middle Ages. These twice-baked cookies were originally made with simple ingredients like flour, sugar, eggs, and almonds, without any added fat, which gave them their famously dry and crunchy texture. Their firm consistency made them ideal for long storage and perfect for dipping in sweet dessert wines like vin santo, a traditional Tuscan pairing. Historically, biscotti were baked in large batches for special occasions and were a symbol of hospitality. Over time, regional and modern variations emerged, but traditional biscotti remain a cherished part of Italy’s culinary heritage, celebrated for their rustic simplicity and enduring appeal.

A classic biscotti, an Italian cookie, is usually enriched with almond flavor and embedded with almonds within the dough. Creating these delights is a simple endeavor, yielding a delightful taste and a pleasing crunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Rest time 10 minutes
Total Time 1 hour
Servings: 3 dozen
Ingredients Method

Ingredients
  

  • 1/2 cup butter softened
  • 1 1/4 cups sugar divided
  • 3 large eggs room temp
  • 1 tsp anise extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • dash salt
  • 1/2 cup chopped almonds
  • 2 tsp milk

Method
 

  1. In a large bowl, beat the butter and 1 cup of sugar together until light and fluffy, which typically takes around 5 to 7 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the extract. In a separate bowl, combine the dry ingredients, then gradually add them to the creamed mixture, mixing well. Stir in the almonds.
  2. Prepare a baking sheet by lining it with foil and greasing the foil. Divide the dough in half and shape each portion into a 12×3-inch rectangle directly on the foil. Brush the rectangles with milk and sprinkle the remaining sugar on top.
  3. Bake at 375°F until the rectangles turn golden brown and become firm to the touch, usually around 15 to 20 minutes. Using the foil, transfer the rectangles onto a wire rack and let them cool for 15 minutes. Reduce the oven heat to 300°F.
  4. Transfer the cooled rectangles to a cutting board and slice them diagonally into 1/2-inch slices using a serrated knife. Place the slices cut-side down on ungreased baking sheets.
  5. Bake for 10 minutes, then turn the slices over and bake for an additional 10 minutes or until they become firm. Remove the biscotti from the baking sheets and let them cool on wire racks. Store them in an airtight container.