Almond Anise & Chocolate Pistachio Biscotti

Christopher Columbus included hardtack in his ship’s stores when he sailed west across the Atlantic. The sweet dry cookies we are familiar with today as biscotti are thought to have originated in the town of Prato in the Italian region of Tuscany. They are often served with café, cappuccino, tea, or with a glass of Vin Santo, one of the Tuscany’s famous sweet dessert wines. Their crispy texture makes biscotti perfect for dunking without falling into pieces. These 2 recipes: Almond-anise and chocolate-pistachio biscotti, are both a masterpiece of texture and flavor—crisp yet tender, sweet with a subtle spice, and utterly irresistible. Authentic biscotti are twice-baked for that signature snap, but the secret lies in the balance of ingredients and technique. Too dry, and they’re tooth-breakingly hard; too soft, and they lose their classic charm. I’ll guide you through the perfect making process, share pro tips, and reveal the best way to slice them for that flawless, bakery-worthy finish. Get ready to bake a batch of these incomparable traditional Italian biscuits—your coffee will thank you. ☕️🇮🇹