Biscotti Crocanti

Biscotti crocanti are the proper Italian twice-baked cookies, the kind nonnas keep stacked on a cake stand for unannounced visitors. Crocanti translates loosely to crunchy or crackling, which is exactly what the second bake delivers, those tooth-shattering edges that make biscotti perfect for dunking in espresso or vin santo.

The pairing of almond and anise extracts is what defines this style. The almond echoes the whole almonds baked into the dough, while the anise adds that licorice-leaning back note common to traditional Italian baking. Skip either and the cookies taste flat.

The two-stage bake is the whole point of biscotti. The first bake at 350°F (175°C) sets the loaves, then a quick 425°F (220°C) second bake on the sliced cookies dries them out and toasts the cut edges, giving them their signature crunch and golden surface.

Pro Tips

• Slice the cooled loaves with a serrated knife in a sawing motion, not pressing down. Pressing crushes the cookies, sawing keeps them intact.
• Lay the slices cut-side up on the second bake, this maximizes the toasting on the freshly cut surface.
• Watch closely during the second bake, biscotti go from golden to burnt in about 60 seconds.
• Cool fully on a rack before storing, biscotti pick up moisture from steam and lose their crunch fast.

Variations

• Sub hazelnuts or pistachios for the almonds for different nut-forward versions.
• Add a teaspoon of orange zest to the dough for citrus-anise biscotti.
• Dip one end of each cooled biscotto in melted dark chocolate for a fancier finish.