What Is Biscotti? A Complete Guide to the Crunchy Italian Cookie

Whether you’ve seen it behind a café counter or dipped one into your morning espresso, biscotti is one of those treats that feels both familiar and a little mysterious. Is it a cookie? A cracker? A dessert? In this guide, we’re cracking into the crunchy world of biscotti — where it comes from, how it’s made, and why this twice-baked Italian classic has become a favorite for coffee lovers and snackers alike.

What Is Biscotti?

A Complete Guide to the Crunchy Italian Cookie Biscotti — that golden, crisp, coffee-dunking cookie — is one of Italy’s most iconic treats. But what exactly is biscotti? And what makes it so irresistible?

In this post, we’ll break down what biscotti is, where it comes from, how it’s made, and why it continues to win over dessert lovers across the globe.

What Does “Biscotti” Mean? The word biscotti comes from the Latin word bis coctus, which means “twice baked.” That’s the key to biscotti’s signature crispness. First, the dough is shaped into a log and baked. Then, it’s sliced into cookies and baked again until golden and crunchy.

While “biscotti” is the plural form of “biscotto” in Italian, the term has evolved to mean a specific style of cookie in North America — one that’s crisp, long, and perfect for pairing with coffee or tea.

A Brief History of Biscotti

Biscotti originated in the Tuscan region of Italy, where they were valued for their long shelf life. Originally made with almonds, they were ideal for travelers, sailors, and soldiers. Over time, regional variations emerged, and biscotti evolved into a sweet treat enjoyed throughout Italy and beyond. Today, they come in all kinds of flavors — from classic almond to bold chocolate, bright citrus, and even gluten-free varieties.

What Is Biscotti Made Of?

Classic biscotti typically include:

• Flour
• Sugar
• Eggs
• Baking powder
• Nuts (commonly almonds)

At The Biscotti Company, we elevate the recipe with small-batch techniques, natural ingredients, and bold flavor combinations like:

Chocolate Almond Biscotti – made with roasted almonds and Belgian chocolate chunks
Cranberry Pistachio Biscotti – with real cranberries and whole pistachios
Chai Pistachio Biscotti – gluten-free, spiced, and crunchy

Every batch is finished with a hint of sea salt to bring out the depth of flavor.

Why Is Biscotti So Hard?

Because it’s baked twice! That second bake removes more moisture, giving biscotti its signature crunch. The result is a cookie that doesn’t go stale quickly — and one that’s ideal for dipping in coffee, tea, or even dessert wine.

Despite the crunch, good biscotti isn’t rock-hard. Ours are crisp from edge to edge, but still light enough to bite into without needing a dunk (though we recommend it!).

How Do You Eat Biscotti?

There’s no wrong way to enjoy biscotti, but here are some fan favorites:
Dipped in espresso, cappuccino, or latte
Paired with black or herbal tea
Served with gelato or ice cream
Enjoyed solo as a crunchy, guilt-free snack

Ready to Try Real Biscotti?

We bake every batch of biscotti by hand using traditional methods and clean, natural ingredients. If you’ve only tried grocery store versions, you haven’t had the real thing.

Shop Our Best Selling Biscotti to taste the difference.

Dairy-free. Small-batch. Always delicious.