Biscotti recipes
These hard Italian biscuits were traditionally made with hazelnut and aniseed but are now flavoured with a wide variety of nuts and lemon or orange rind. They are hard and crunchy because they are twice-cooked (鈥榖is鈥� is Italian for twice and 鈥榗otti鈥� for cooked). This makes them ideal for dipping into dessert wine or coffee. Recipes for biscotti date back as far as the 13th century in Italy.
by James Martin
Twice-baked, these crunchy hazelnut biscotti are just the thing to accompany a silky dessert or a strong espresso.
