Biscotti Translation: Biscotti is the generic term for cookies in Italian.
Biscotti History: The tradition of biscotti is centuries old. Because they are baked until crisp, biscotti were taken on sea voyages throughout the ages. They were useful to fisherman and sailors because they have a shelf life of several months without preservatives. Biscotti are even said to have accompanied Christopher Columbus on his expeditions.
Throughout Italy biscotti are served after a meal with wines. This trend has spread to several other cultures and become popular throughout the world. Italians favor eating them dipped in coffee or wine known as Vin Santo.
Creating Biscotti: Biscotti dough is rolled into logs and baked. The logs are then sliced and baked a second time. The second baking is what makes them crunchy. Biscotti are traditionally flavored with anise and almonds; two ingredients that are abundant in Italy.
What makes biscotti unique: Italian cookies are less sweet than American cookies. Their flavor comes from natural ingredients like nuts, fruits, seeds, and essences which take the part of sugar.
Biscotti popularity today: Biscotti made their way to America through Italian immigrants. They became popular in the United States in the early 1980s. The popularity of coffee houses led to a renewed appreciation for the cookie with a crunchy texture, perfect for dipping or a snack on its own. Many American varieties are dipped in white or dark chocolate.
Tonia’s Biscotti: Tonia’s biscotti are truly Italian, baked from a recipe handed down through generations. Tonia’s biscotti are baked fresh in Wasilla, Alaska, by Genette Tuning. Varieties include Traditional Almond, Cranberry with White Chocolate, Almond with Dark Chocolate, Cranberry-Almond, Praline, Blueberry, Villa Nova Spice, Mandarin Orange Tozetti, Lemon, and Chocolate Delight. Check out our selection!