Biscotti is delicious. Available in many flavors, it’s wonderful for dipping in coffee or tea (or even a cold glass of milk). Some consider it a bread, but it’s actually a cookie (or biscuit).

Biscotti originates from the Medieval Latin word biscoctus, meaning “twice-cooked.” After being baked twice, they become somewhat dry (and originally, this helped so they could be stored for a long time). The good news is, they are perfect for dunking into a favorite drink (or just as scrumptious eaten on their own).

It’s quite easy to make biscotti (though it does require a bit more time, since there are two periods of baking). Two recipes are included below, so give it a try.

Your beverage will taste even better with a biscotti flavor boost!

Chocolate Biscotti

• 2 cups flour
• ½ cup cocoa powder
• 1 tsp. baking soda
• 1 tsp. salt
• 6 tbsp. butter, softened
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla
• ½ cup chocolate chips

Whisk flour, cocoa powder, soda and salt together. In a mixing bowl, cream butter, sugar, eggs and vanilla until light and creamy. Slowly add dry ingredients, blending just until combined. Fold in chocolate chips.

Line a cookie sheet with parchment paper and preheat the oven to 350 degrees. Separate dough in half and form 2 logs on cookie sheet, approximately 12”x2”. Bake for 30-35 minutes, until slightly firm. Let cool for 5 minutes, then slice diagonally into slices. Turn cut side down on parchment paper and bake 8-10 minutes more (turning slices over after 5 minutes). Store leftovers in an irtight container (note: these can also be frozen and used at a later date).

Pistachio Orange Biscotti

• ½ cup butter, softened
• 3 eggs
• 1 cup sugar
• 1 tsp. vanilla
• 3 cups flour
• 1 tsp. baking powder
• ½ tsp salt
• 2 tsp. orange zest
• 1-1/2 cups chopped pistachios
• 1/3 cup chocolate chips (optional)

Beat butter in mixer until light and fluffy. Gradually add eggs, sugar and vanilla; mix until creamed. Add flour, baking powder, salt and zest, mixing until smooth. Fold in pistachios.

Line a cookie sheet with parchment paper and preheat oven to 350 degrees. Separate dough in half and form 2 logs (approximately 12”x1”) on cookie sheet. Bake for 30-35 minutes, until slightly firm. Let cool for 5 minutes, then slice diagonally into slices. Turn cut side down on parchment paper and bake 10 minutes more (turning slices over after 5 minutes).

If desired, melt chocolate chips in the microwave or double boiler and drizzle on top of biscotti. Store in an airtight container.