Learn how to make biscotti, the Italian cookie that has become a staple in many American coffee shops.


How to Make Biscotti: Classic Pistachio Biscotti Recipe

The Italian word *biscotti* (singular: *biscotto*) comes from the medieval Latin *biscoctus*, a twice-baked cookie or bread. In Italy, “biscotti” refers broadly to many varieties of cookies, most of which are not twice-baked. Outside of Italy, the most popular style of biscotti is the hard, twice-baked *biscotti di Prato* (aka *cantucci*). 

*Biscotti di Prato* emerged in the eighteenth century, made simply from flour, sugar, eggs, pine nuts, and slivered almonds; the dough is formed into a slab, baked, sliced on the diagonal, and baked a second time. In the 1980s, this type of biscotti became immensely popular in the United States, where the cookie has become even more common than in Italy. Add-ins and substitutions include hazelnuts, pecans, chocolate chips, dried fruit such as cranberries, orange or lemon zest, almond extract, anise extract, and a drizzle of melted chocolate.

Traditionally, biscotti are served with a dessert wine for dunking after dinner. Since biscotti hold their shape after dunking, they're also a great choice for serving with coffee or tea, especially since the sweetness of the biscotti helps balance out the bitterness of an espresso drink. 

Learn how to make biscotti, the Italian cookie that has become a staple in many American coffee shops.


The Italian word biscotti (singular: biscotto) comes from the medieval Latin biscoctus, a twice-baked cookie or bread. In Italy, “biscotti” refers broadly to many varieties of cookies, most of which are not twice-baked. Outside of Italy, the most popular style of biscotti is the hard, twice-baked biscotti di Prato (aka cantucci). Biscotti di Prato emerged in the eighteenth century, made simply from flour, sugar, eggs, pine nuts, and slivered almonds; the dough is formed into a slab, baked, sliced on the diagonal, and baked a second time. In the 1980s, this type of biscotti became immensely popular in the United States, where the cookie has become even more common than in Italy. Add-ins and substitutions include hazelnuts, pecans, chocolate chips, dried fruit such as cranberries, orange or lemon zest, almond extract, anise extract, and a drizzle of melted chocolate.

What Are Biscotti?

Traditionally, biscotti are served with a dessert wine for dunking after dinner. Since biscotti hold their shape after dunking, they&#39;re also a great choice for serving with coffee or tea, especially since the sweetness of the biscotti helps balance out the bitterness of an espresso drink.

How to Serve Biscotti

Classic Pistachio Biscotti Recipe

Learn how to make biscotti, the Italian cookie that has become a staple in many American coffee shops.