Bake the biscotti dough in a log shape first, then slice and bake the pieces again. This double baking process ensures the biscotti achieve their signature crisp texture.
After the first bake, let the biscotti logs cool slightly or refrigerate them before slicing. This helps maintain clean, precise cuts and prevents crumbling.
For extra texture and a traditional look, add whole, unblanched almonds. To increase the flavour and aroma of the almonds, lightly roast them beforehand.
To give the dough a richer flavour profile, add vanilla extract, almond extract or citrus zest.
Store the biscotti in an airtight container to keep them crisp. For longer storage, they can be frozen, just bring them to room temperature before serving.