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bi·scot·to (bi-skot'o)
n., pl. -scot·ti (-skot'e).
A crisp Italian cookie traditionally flavored with anise and often containing almonds or filberts. Italian, from Medieval Latin bis coctus, twice cooked.
Biscotti (plural of Italian biscotto) are crisp Italian cookies traditionally flavored with anise. Traditionally, biscotti are made by baking cookie dough in two long slabs, cutting them into half inch thick pieces, and reheating them to dry them out. The slabs are baked once for some twenty five minutes. They are then cut up into individual cookies and cooked a second time for a shorter period of time. The longer the second period, the harder the cookies. Originally the cookies were twice-baked so they could be stored for long periods of time.

Biscotti come in many variants; in different regions of Italy, biscotti are prepared or flavoured differently. In Italy they are often eaten with vin santo, though in other parts of the world (particularly the United States) biscotti are considered a canonical part of the espresso bar experience. The generally hard texture of biscotti make the cookie ideal for dipping in coffee or wine.

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