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

I am planning on making biscotti next week. What is the best way to store biscotti is so that they don't lose their crunch. Any expert tips?

Rebecca Clarizio


Jean L. October 2, 2019
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.
Shuna L. November 4, 2014
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.
alan August 22, 2022
i made craig claiborne's biscotti he had in italy. i was amazed there was no butter or oil. it was terrific.
ChezHenry November 3, 2014
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.
Nancy November 3, 2014
I think that would be Triscuit.
Nancy October 31, 2014
Glass or metal container at room temp (as noted) but/and also great frozen and defrosted as you need them.
bigpan October 30, 2014
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.
ChezHenry October 30, 2014
My best success has been with a metal biscuit tin.
Rebecca C. October 30, 2014
Oh I think i may have a tin lying around! Thanks for your input!

Voted the Best Reply!

Posie (. October 30, 2014
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.
Rebecca C. October 30, 2014
Oh that's interesting! The recipe i'm using does use oil. 1 c. for 3 c. flour. But i'll def keep this i mind as i expand my biscotti making skills.

and thanks for the glass jar info!
Triptotown October 30, 2014
Ok thank you but now, I need your Moms recipe!! Please!! Please share
Posie (. October 30, 2014
Oh of course here is the recipe! The trick is to REALLY beat the eggs for a long time -- minimum 5 minutes but you can go up to 10. They should double in volume and get very pale and form thick ribbons:
Triptotown October 30, 2014
Thanks for the recipe Posie! I plan to bake tomorrow
issiell October 30, 2014
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.
Rebecca C. October 30, 2014
Thanks for the tip!
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