Biscotti

Take your choice of flavors, make from Betty Crocker® cookie mix or from Gold Medal® flour, embellish with chocolate or not—just try a recipe or two with our helpful tips that will make your baking a success!

How to Bake Better Biscotti

• Mix dough by hand. It’ll be a little firmer than biscuit dough. And, just like biscuit dough it can be kneaded lightly to mix thoroughly.
• Use a long metal spatula to shape the dough for baking biscotti—straight sides with a smooth flat top give even baking results.
• Use your longest serrated knife when slicing baked “log.”
• If recipe contains dried fruit, wipe knife with damp paper towel every third or fourth slice to prevent knife sticking and slices crumbling.
• Give slices elbowroom for the “twice-baked” step so they crisp evenly. When you turn the slices halfway through this second bake, it helps crispness.
• Biscotti cookies are lightly browned and dry to the touch when done. They’ll crisp more while cooling.

How to Store Biscotti

• Unless directed in recipe, store biscotti in airtight container or sealed freezer bag.
• If spread or drizzled with chocolate, store biscotti layered between sheets of waxed or cooking parchment paper.
• If making ahead to freeze, wait to glaze or drizzle; otherwise chocolate may dull.

Ways To Enjoy Biscotti

• Keep plenty on hand. Biscotti are good keepers and make tasty treats.
• Package some up with a mug or latte cup, coffee beans or cocoa mix to give away.
• Deliver some when you stop by to share some conversation with a neighbor.
• Sip a late harvest wine or cup of rich dark coffee while sitting in your most comfy chair and, oh yes, dunk in few of your very own biscotti!