Biscotti Storage. How do you keep biscotti crunchy after baking?

What about freezing biscotti? I would imagine it's probably the same thing about oven crisping if stale or soft rather than crunchy. They should be able to freeze and it they are not as crunching when thawed then putting in 250 degree F oven and turning off should work well.

What the container is made of makes a really big difference. Glass or metal is best, and I always line with parchment paper, or another food-grade paper like butcher or wax. For professional cooks - clear lexans and cambros are better than opaque plastic. My home oven despises being on any temp lower than 300, so you could always heat up your oven to 300, stick the biscotti in, and shut off the oven. My last hint has really helped my bakers - stand up the sliced biscotti so the exposed/cut sides are fully exposed to the hot air re-baking / drying them. This is especially helpful if you have dried fruit in your cookies - you want them to spend the least amount of time drying more because they tend to get crunchy-chewy which is not always nice for teeth...

I SO agree about the true biscotti recipes. Like so many recipes that come to the USA from other places - we add unnecessary enrichments like butter, oil, cream etc.

Remember you can always triple bake them(would that make them triscotti?). Cookies and biscotti can always be crisped up in a 250 oven. Having grown up in a tropical environment, its a trick used by home island cooks, my mom would even crisp up cereal in this manner.

Glass or metal container at room temp (as noted) but/and also great frozen and defrosted as you need them.

Biscotti = "double baked" which is dry when cooled. Then as suggested an air lock container. I use an ordinary ziplock plastic box container and they are fine for a few months at least...but they never last that long.

My best success has been with a metal biscuit tin.

Also, not sure of your recipe, but my mother makes biscotti the traditional Italian way (no butter, no oil, just eggs) -- without that fat, they stay incredibly crisp after the second baking (she just stores them in a glass cookie jar...regular lid, not airtight). They are also the best I've ever tasted! So I recommend trying that technique if you haven't.

Make sure they are completely cold [ cool on a rack] and place on a paper towel inside an airtight container. This is how I do mine and they stay crunchy.