Biscotti is a twice-baked Italian cookie that is often dunked into coffee. Biscotti were created in Tuscany centuries ago, and the word biscotti derives from “biscotto” which means biscuit or cookie. The root word “bis” and “cotto” mean twice baked.The cookies are shaped like mini-loafs, with a flat bottom and a curved top.

Traditionally, Biscotti is made with almond or is anise-flavored but because of the cookie's versatility, there are a variety of recipes for Biscotti, such as chocolate, cranberry, and ginger. The main ingredients for biscotti are flour, eggs, butter and sugar, with a baking time of 15 minutes at 325 degrees, slice and bake 20 more minutes on each side.

When biscotti were first invented it was an expensive and time consuming process. They had to take care in baking the biscuits so that the unique shape would develop and so the biscuits would have a crisp texture. Bakers would create a log shape with the dough and bake it. Once it had baked they then would cut the loaf into even slices hoping they would not crumble, the slices would then be toasted on each side.

Terry Parello a pastry chef from Cleveland designed what is called the “Pipe and Bake System”. The system allows you to make biscotti without all the baking slicing and toasting of the old way. With this method you pipe the dough into the specialty pan then bake and the biscuits allegedly come out in just the right shape and crispness.http://www.biscottizone.com/history.htmlhttp://www.acfchefs.org/Content/NavigationMenu2/Resources/Trends/biscotti.htm

Basic Biscotti are usually flavored with almonds, but the possibilities are endless. Popular Biscotti flavors include chocolate and almond, cranberry and pistachios or macadamia nuts and ginger. Biscotti can also be made with a variety of dried fruits including dried cherries and figs. The dough for Biscotti can be flavored with anisette, lemon, anise, espresso or amaretto.