Eric’s love for the act of making a batch of biscotti is shown throughout this article, from the necessities of what items you’ll need to bake them to how to take and eat them. The basic necessities he mentions is a 12-by-18-inch heavy duty aluminum rimmed baking sheet as a simple cookie sheet is too thin to bake biscotti on, as it makes them burn. A sharp serrated knife to evenly cut the cookies, making sure not to have them crumble beneath your hands. The last necessity would be a rectangular scrapper that has a rounded edge to easily add inclusions and get every last piece of dough out of the bowl.

Many bakers, along with myself, do recommend enjoying your biscotti with a hot cup of coffee, a freshly brewed cup of tea, or even a glass of vin santo (a sweet wine). As biscotti is known for its crunchy and dry texture, they say it’s perfect for dipping into one of the previously mentioned drinks. Eric goes on to mention two different kinds of recipes, one which is a cousin to biscotti, and the other a biscotti recipe itself. These recipes have been added to my “what to bake next” list.

Storing the biscotti can be a simple yet maybe complicated task if you don’t store them into the correct container(s). Vellend and most bakers recommend using clean (possibly new) air-tight containers due to cookies love of incorporating the leftover scent of the container into the once delicious container. One example would be, if you had just used the food container for spaghetti a few nights ago and now are planning on using it for your freshly baked cookies, you might have some spaghetti scented cookies.

A quote from Eric in this article might be my new favorite quote. “I want to let you in on a professional secret: Biscotti are a baker’s best friend.” He could not be more right about that.