The biscotto is a cookie most often associated with the crisp almond cantuccini of Tuscany. Traditionally soaked in the sweet white Vin Santo wine  of the region and served as the simplest of desserts in ancient cities like Florence and Siena — these sweet almond morsels are almost invariably served next to a cup of espresso in most Italian-inspired caffe’s throughout the world.

As a cook of all things savory, I feared the world of baked goods and pastries for a long time — thinking my efforts would inevitably end in disaster since the essence of baking required following the rules —  and I am simply not a “follow-the-rules” type of person.  I tend to innovate and experiment along the cooking path more than I follow instructions. I was pleasantly surprised by the possibilities that baking biscotti and cantuccini offered in the world of sweets. . . . Written below are the details to my discoveries.

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