Biscotti's

Biscotti means “twice-cooked," and that double-bake is what gives these Italian cookies their signature crunch. The first bake sets the loaf. The second slices and toasts each piece until dry and crackly, the texture made for dunking without crumbling.

Star anise is the unexpected hero. A single teaspoon perfumes the entire batch with a faint warmth that pairs beautifully with the chewy candied cherries and chopped nuts. It’s a subtler choice than the usual almond extract and worth seeking out.

The technique is straightforward but requires attention. Shape three loaves on the sheet, slightly indented down the middle so they spread evenly as they bake. After 25 minutes at 350°F (175°C), pull them, slice while still warm into half-inch pieces, and lay them cut-side down for the second toast at 475°F (245°C). Five minutes is plenty. Watch them carefully because they go from golden to scorched in seconds.

Serve with espresso, vin santo, or a strong cup of coffee. The hard texture is on purpose. They’re built to soften in the cup.

Pro Tips

• Slice the loaves while they’re still warm, not hot or cold. Cold biscotti crumbles. Hot biscotti tears.
• Use a serrated knife with a gentle sawing motion. Pressing straight down shatters the nuts and cherries.
• The cookies harden as they cool. They should still be slightly bendy when you pull them from the second bake, not rock-hard.
• Store in an airtight container at room temperature for up to a month. They actually improve as they sit.

Variations

• Swap star anise for orange zest and almond extract for a more traditional flavor.
• Use dried cranberries and pistachios in place of cherries and nuts for a festive holiday version.
• Dip one cut end in melted dark chocolate after the second bake for a bakery-style finish.