By James Martin
These hard Italian biscuits were traditionally made with hazelnut and aniseed but are now flavoured with a wide variety of nuts and lemon or orange rind. They are hard and crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ for cooked). This makes them ideal for dipping into dessert wine or coffee. Recipes for biscotti date back as far as the 13th century in Italy.
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See all recipes for biscotti (8)
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