Biscotti That Won’t Break a Tooth

A simple tweak to the baking method yields crumbly, extra-snackable results.
Biscotti That Won’t Break a Tooth
These biscotti veer from the classic method of being baked to enamel-cracking crispness. Lynda Balslev for Tastefood
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This recipe is (nearly) an exact reproduction of a biscotti recipe from Bon Appetit. It follows the recipe almost to the letter, with two modifications. It reduces the amount of sugar slightly, which is my preference, and it makes one change to the baking method.

These changes weren’t my idea, but the idea of a friend who introduced me to the recipe. She brought these biscotti to a beach barbecue, and I knew I wanted the recipe when I found myself walking through the sand dunes munching on two fistfuls of cookies before we even lit the grill for the main course.

Lynda Balslev
Lynda Balslev
Author
Lynda Balslev is a cookbook author, food and travel writer, and recipe developer based in the San Francisco Bay Area, where she lives with her Danish husband, two children, a cat, and a dog. Balslev studied cooking at Le Cordon Bleu Ecole de Cuisine in Paris and worked as a personal chef, culinary instructor, and food writer in Switzerland and Denmark. Copyright 2025 Lynda Balslev. Distributed by Andrews McMeel Syndication.