Biscotti is a sliced cookie made from a long piece of dough that has been baked, cut into individual pieces and finally re-baked to obtain characteristic texture and low moisture. The cookie is long and finger shaped. The double baking dries out the dough, giving it a crunchy texture.

Crunchy and sweet biscotti are a lovely treat to dunk into Authentic Thick Italian Hot Chocolate. You will love this Italian family recipe for traditional biscotti!

Almond Biscotti Ingredients：

· Flour is the main structure of the biscotti.

· Sugar sweetens the cookie.

· Baking Powder leavens the biscotti, making it rise.

· Eggs bind the biscotti and also help with leavening.

· Butter adds tenderness and richness to the biscotti.

· Salt, almond, and vanilla extract flavor the biscotti.

Biscotti are easy to make. There are just a few simple steps.

1.First you will beat together the butter and sugar. Next you’ll add two eggs and vanilla. If you are using other extracts, such as almond extract, mix them in now. This is also when you will want to add citrus zest such as orange or lemon zest.

2.In another bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet and mix until combined.

3.Finally, stir in any mix-ins that you want to use, such as nuts, dried fruit, or chocolate chips.

4.Divide the dough in half and shape each half into a log shape. If the dough sticks to your hands, using slightly wet hands can help. start by making a ball out of each half of the dough. Pat the dough between your hands to shape it into a log.

5.Place the logs on a parchment paper lined baking sheet. Press down with your hands to flatten the logs. You want them to be about 3/4-inch thick. You can also use your hands to smooth and flatten the edges of the dough logs.

6.If you want, you can sprinkle the dough with turbinado sugar (coarse sugar) before baking. This will give your biscotti cookies a pretty sparkle on top.

7.Bake the dough logs for 20-25 minutes at 350 degrees, until they are lightly golden. The center will be slightly soft and should bounce back when you press it lightly.

8.Be sure to let the baked biscotti logs cool before slicing. If you slice them when they are too warm, the cookies will crumble.

9.Slice the logs on the diagonal, pressing a sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Slicing at a greater angle will result in longer cookies, and less of an angle will produce smaller biscotti.

10.Bake the biscotti a second time, for 12-16 minutes, until crisp.

There’s no shame in eating biscotti straight out of the container — we do it all the time. But, if you want to spice up your biscotti intake, check out these creative ways to incorporate them into your diet.

Crushed up biscotti makes for a great granola substitute. Layer some yogurt, fresh fruit and your “granola” for a gorgeous yogurt parfait. Or, you can use biscotti (either crushed or put through the food processor) as a crust for a cheesecake.

Ever enjoyed ice cream with a biscotto? If you haven’t yet, it’s a must-try. Break it into chunks or dip it into your ice cream as it melts for a crunchy addition to a cold treat. Frozen yogurt and gelato (naturally, it’s Italian!) are also great pairings, if you prefer them to traditional ice cream.

Another creative way to enjoy biscotti is as a s’more accompaniment. Use a biscotto in lieu of a graham cracker for a tasty treat. Have you tried this hack yet? Let us know which flavor pairs best with ooey gooey marshmallows and melted chocolate.

Biscotti are also a no-brainer hors d’oeuvre or accompaniment to a charcuterie plate. With five delicious flavors (Apricot White Chip, Cookies & Creme, Cinnamon Crunch, Birthday Cake, and Chocolate Chip), Baked By Bibis biscotti are consistently a crowd-pleaser.

Next time you have a hankering for a biscotti, consider trying one of these creative pairings. Instead of taking the biscotti out of the box and putting it straight into your mouth, get creative with it! Try to incorporate biscotti into your culinary life in creative ways.