Italian biscotti: traditional types, ingredients and regional varieties

Italy and Italians are famous for their passion. Whether you’re talking about that one great love or your next meal, you can guarantee Italians will have a passionate response.

That same passion applies to Italian biscotti and many other Italian cookies. All the different types are rooted in history and traditions from yesteryear. Every cookie offers a unique flavour and texture, the result of recipes passed down from generation to generation. 

The selection of classic Italian biscotti cookies is surprisingly large. It includes the traditional Italian biscotti, and varieties such as the Cantucci di Prato, Italian chocolate-filled shortbread cookies, and the chocolate biscotti. Each one has its own unique ingredients. 

What are Italian biscotti?

What does biscotti mean in Italian? Italian biscotti is a genuine Italian twice baked biscuits. They are generally dry and crunchy. You’ll often find them served with a glass of wine or even a coffee. However, it’s so much more than just food. The biscotti is a cultural icon, a reminder of past generations, and a way of bringing people together. 

These traditional biscuits are made with egg; sugar, almonds, flour, butter, and even a touch of something natural such as a vanilla pod or citrus zest. 

An authentic biscotti will be slightly hard, but not hard enough to be hard to bite. It should be crisp, rustic looking, and feel like you’ve eaten something. 

It’s worth noting, traditional Italian biscotti is also known as cantucci or cantuccini. 

Why biscotti are twice baked

If you’re looking at an authentic Italian biscotti, you’ll find that it’s been baked twice. There’s a good reason for this. The dual baking approach ensures the final product is crunchy. It should be firm enough to hold and even dip in your coffee, without it losing form. 

Interestingly, the double cook approach was originally invented by the Romans. It was meant to be a durable long-lasting food.

The process is completed separately. The first baking cooks your dough, effectively making your biscotti a dry loaf-shaped cookie. It’s what gives it the unique texture and taste. Once it’s cooled enough, the loaf can be cut into slices.

Taste and texture, what better reason do you need to sample your Italian biscotti? The slices are baked twice, removing excess moisture and giving them the most authentic taste.

The best way to enjoy your biscotti is to dip it into a glass of Italian red wine. The liquid softens your biscotti, allowing you to experience all the flavours. It will taste like an explosion of flavours in your mouth. 

The main types of Italian biscotti

There are several options when it comes to traditional Italian Biscotti.

Almond biscotti

This is perhaps the best known option. It’s also the simplest of all the Italian biscotti options. The almond biscotti from Italy is made with flour, preferably authentic Italian flour. You’ll also need a little baking powder, a pinch of salt, two large eggs, sugar, vanilla extract, lemon zest, butter, and of course, almonds.

Although the recipe is simple, you’ll need to be patient with the cooking process. For example, the eggs and sugar must be beaten until fluffy. You also need to cook the biscotti twice. 

Anise, hazelnut, lemon and pistachio biscotti

If you’re after something a little different then one option everyone should try is the anise, hazelnut, lemon, and pistachio biscotti. It sounds like a complicated mismatch of ingredients. But, once mixed and cooked, you have a biscotti which is full of flavours.

Again, you’ll need flour, eggs, sugar, butter, salt, and baking powder. You’ll also need some lemon zest, anise seeds, and a little vanilla extract. 

Soft vs crunchy Italian biscotti

Traditionally, Italian biscotti is a hard dry biscuit. It’s designed this way to prevent it from going moldy. This made it possible to store it for a long time, useful in a period where refrigerators hadn’t been invented. 

Today, Italian biscotti are made in various sectors of Italy, allowing bakers a cross the country a little more imagination. This is why the softer, more crumbly Italian biscotti has appeared.

The softness is achieved by cooking the mixture for less time and adding extra ingredients, such as more butter or some oil. The length of time your biscotti mixture spends in the oven directly affects how moist the final biscotti is. 

It’s worth noting that all the ingredients can affect the softness of the biscuit. For example, using a bread flour will give you a chewier cookie. Equally, the more sugar you add, the softer the cookie. 

Fewer eggs can also create a drier biscotti, the additional of a little fat can make it softer and richer. 

How to choose and serve authentic Italian biscotti

Choosing an authentic Italian biscotti means checking the labels. It must be made in Italy and be double-baked. It should, ideally, be made by an independent artisan using a traditional recipe and Italian flour.

Of course, a great biscotti should be dry and hard, just what you need for dipping in your Italian coffee. Stay away from soft and/or chewy variants.

Biscotti is best served with an Italian black coffee. The liquid and slight bitterness of coffee works well with the sweetness of the biscuit. Ideally, choose an espresso or a latte.

It’s also possible to serve your biscotti with tea, Earl Grey or English breakfast are a great choice. 

In Tuscany, it’s traditional to serve it with a glass of Vin Santo – known as holy wine. 

If you want something a little stronger, serve your biscotti with a glass or Amaretto, Frangelico, or even a ruby port. 

Summing Up

With so many variants of Italian biscotti available, you’ll need to try several to find the type you like the most. The best part is there is no right or wrong answer. You can make them soft and chewy, all dry and crumbly – it’s all about your personal preference. 

The best approach is to buy yourself several biscotti biscuits and experiment. Find the recipe that you love the most and try pairing the biscuits with a variety of drinks. You’ll quickly discover how soft you want the biscuit to be and which drink works for you. It’s all about personal preference.