Patrizio Biscotti

Biscotti translates to twice-baked, and the name tells you everything you need to know about the texture. The first bake sets the loaves into a soft cake; the second bake after slicing dries the cookies into the hard, dunkable discs Italians pair with coffee, espresso, or vin santo.

Patrizio biscotti skip the traditional almond-only route and call for 1½ cups of mixed chopped nuts, so you can use whatever you have: walnuts, almonds, pecans, or a combination. A cup of sugar keeps them sweet but not cloying, and butter (unusual for traditional Italian biscotti, which often skip fat entirely) gives a tender first bite before the crunch.

The overnight chill is non-negotiable for this dough. It’s sticky and hard to shape straight from the bowl.

Pro Tips

• Chill the dough a full hour minimum, overnight is better. Cold dough shapes into clean loaves without tearing.
• Flour your hands generously when shaping. The dough is sticky and will grab at dry hands.
• Slice while still warm. Let the loaves cool too much and they shatter under the knife instead of slicing cleanly.
• Use a serrated bread knife and a sawing motion. A chef’s knife crushes the loaves.
• Don’t brown on the second bake. You want them dry, not dark. Flip halfway for even drying.

Variations

• Toast the nuts before chopping for a deeper, nuttier flavor.
• Add 1 teaspoon of anise seed or a tablespoon of anise extract for a traditional Italian flavor.
• Dip one end of each cooled biscotto in melted dark chocolate for a dressed-up finish.