Photo Credits: Krizia Flores, Werner Minshall | Web Design: Jamie Tardif

What are Biscotti?

Why are they hard? Can I eat them anytime? How are they made? These questions are often asked by our customers, store buyers and the like. What make biscotti different from a “cookie”? Firstly, biscotti are cookies. They are just crunchier than a chocolate chip or oatmeal raisin cookie and are often dipped in coffee, espresso or a dessert wine.

Biscotti are traditional, crunchy, nut and fruit-filled Italian cookies. The word “biscotti” is the plural form of biscotto. The word originates from the Medieval Latin word biscoctus, meaning, “twice-cooked.” The technique of twice baking draws off the moisture to ensure an extended shelf life. Thus the cookie is crunchier and drier than that of a once baked cookie such as an oatmeal or chocolate chip. Biscotti were the ideal food for sailors, soldiers, shepherds and fishermen – providing sustenance that would keep on their long journeys. Biscotti are not just a sweet treat in Italy, they define a way of life. They are eaten first thing in the morning when they are dipped in coffee or espresso and after dinner when they are served with a Tuscan dessert wine known as Vin Santo.

Biscotti are incredibly versatile and lend themselves to the creative leanings of an adventurous and curious baker. In creating the flavors that constitute Biscotti di Vecchio’s product, Danielle continues to create new flavors of her own while remaining true to the Tuscan recipe passed on to her by her grandmother.

The texture of biscotti can vary from hard to crunchy depending on the duration of the second bake. Biscotti di Vecchio’s crunch and texture have been created to offer you the ultimate sensory biscotti experience.