In Italian, the word "biscotto" means "biscuit" or "cookie." The root words "bis" and "cotto" literally mean "twice" and "baked." When Italians first created biscotti in the region of Tuscany many centuries ago, they were careful to bake the cookies twice, in order to form their unique shape and allow the cookies to develop their signature crisp texture. Over the years, these methods became standard practice. Bakers shape the dough into a log, bake it, evenly slice it into cookies (hopefully without crumbling), and then toast and turn the cookies again until they are perfect. They are ideal additions to any dessert menu and are especially enjoyable when consumed with coffee, espresso, or dessert wines. I do not know anyone who can pass up a perfectly baked biscotti. Mine are not perfect, but they taste, oh, so good. I always have a large glass container on my desk full of them, and everyone who visits me in the morning will, coyly lift the lid and give me that look. How can I say "No"? The cranberries are so much a part of our Thanksgiving menu, it was the perfect fruit to add. I also like to give it a crunch with the addition of nuts and since the Girl Scouts insist on selling me a can of those wonderful pistachios, it was a no brainer. —Stockout
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