Mastering Authentic Twice-Baked Biscotti Technique

Creating proper biscotti requires understanding the traditional twice-baking method that produces the characteristic crisp, dry texture essential for the Italian biscuit's identity and functionality in coffee-based desserts. The name biscotti literally means twice-cooked, reflecting the traditional preparation that cannot be shortened without compromising results. The first baking transforms the dough log into firm structure that can be sliced cleanly without crumbling. Cooling between bakings allows the structure to set properly - slicing while too hot causes tearing, while waiting too long makes cutting difficult. The diagonal slicing creates the traditional elongated oval shape with maximum surface area for the second baking. The second baking at lower temperature removes remaining moisture, creating the dry, crunchy texture that allows biscotti to be dunked in coffee without immediately disintegrating. Proper twice-baking develops deeper flavor through extended Maillard reactions while the dry texture concentrates flavors. The nuts must be toasted beforehand to ensure they contribute flavor and crunch rather than softness. When used in layered desserts, the biscotti provides textural contrast and structural separation between mousse layers while the espresso soaking rehydrates slightly without eliminating the essential crispness. This traditional technique cannot be replicated through single baking or modern shortcuts without losing the defining characteristics that make biscotti distinctive.