A lot of treats consider themselves coffee/tea companions, but none hold a candle to the crispy, crunchy goodness that is the humble biscotti. Biscotti have roots in the Roman empire and were once used as a travel snack. The name means “twice-cooked,” and it was that second cooking that dried the cookie out enough to make it resistant to mold and perfect for long trips. Today we have the luxury of not only packing biscotti for a road trip, but also finding delicious varieties of biscotti at almost any coffee shop you visit. The dough for these biscotti is a classic flavor combination of cranberry and orange, but the finished cookie is dipped in white chocolate and coated in chopped pistachios to add a little extra indulgence.
This recipe is based on the one that I made weekly at my after-school job at the Italian Gourmet Deli in Vienna, Virginia. The owner and my former boss, Jeremy Schottler, shared that although traditional biscotti don’t have butter, the secret to what made his recipe so craveable was, in fact, butter. And a lot of it. It adds an undeniable richness while still delivering on the snap and crunch you expect from biscotti.
Do I have to add white chocolate and pistachios?
Absolutely not! These are delicious without the extra toppings, or you can swap the white chocolate and pistachios for dark chocolate and chopped pecans or milk chocolate and sliced almonds.
Storage
The best part about biscotti is the shelf life. Keep these in an airtight container stored between layers of parchment for up to 2 weeks. They can also be individually wrapped in plastic and frozen for up to 3 months.
Looking for more biscotti recipes? Check out June's nutty peppermint chocolate biscotti. Have you made this yet? Let us know how it went in the comments below!
