Biscotti Is biscotti supposed to be rock hard? Traditional Italian biscotti, made without fat (save for their eggs) and with just a touch of baking powder, are denser and harder than most American cookies.

 There is no fat in biscotti. The crispest biscotti–those that are almost rock hard–are made with egg white only. Very crisp biscotti are made from whole eggs and the fat from the yokes make them just a little more tender.

When should I eat biscotti?

Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo. Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea.