Munching on a tasty, crunchy and flavourful biscuit uplifts our moods and satiates our cravings in no time. Tasty, crunchy and flavorful biscuits are the perfect compliment to a cup of tea. So, who’s joining us for a delightful snacking session with a bowl full of tasty homemade biscotti? 

Biscotti is an Italian almond biscuit that is twice-baked, oblong-shaped, dry and crunchy. These biscuits have a long shelf life that makes it the perfect snack to relish anytime we want. There is not a single cookie that can beat biscotti in terms of taste and uniqueness. It's a must to have this irresistible treat in your arsenal. Excited to try them out? Check out these tips and tricks for getting the perfect level of crisp and sweetness in your homemade biscotti.    

Don't Skip The Eggs

The dough for biscotti is prepared using eggs that are beaten separately in a bowl and then mixed with the rest of the ingredients. Egg acts as one of the prime ingredients because it tends to lend a smooth yet silky texture to the biscuits and also makes them more flavorful. So, if you are planning to make biscotti then keep in mind that eggs are a must. 

Use Loads of Nuts And Spices

Before you begin making the dough, add loads of dry fruits, nuts and spices to the flour.  Biscotti is always studded with nuts and raisins that gives it a desirable flavour and crunch. Almonds, pine nuts, pistachios, raisins and hazelnuts are some of the popular choices. For spices. Anise and cinnamon are generally used. 

Remember To Bake Twice

What makes biscotti so special is its method of preparation. Biscotti is always baked twice instead of just once like other biscuits. The dough is always cooked twice. Once in slab form, it is first cooled down before baking it the second time. Once cooled down, this slab is cut in sliced form using a sharp knife and then placed on a tray. The second baking defines the texture of biscotti. Avoid overbaking the biscotti otherwise it will turn hard.

Tap here to check out a detailed recipe for making perfectly crispy biscotti with ease.