Frequently Asked Questions
How do you make these fantastic biscotti? What is your secret?
Biscotti are twice baked cookies. We make them as you would make cookies at home -- we gather together simple ingredients such as butter, sugar and flour, along with our desired flavorings (anise seeds, almonds, chocolate chips, etc.). We then mix all ingredients into a standard dough according to our proprietary top secret recipe. The dough is rolled out into a 'loaf' and put into an oven for the first bake. Once cooled, the loaf is sliced, and the cookies are put back into the oven a second time to give them their distinctive "crunch". Because biscotti are twice baked, the moisture has been removed from the cookies, and they are naturally preserved (no artificial preservatives are ever added to our biscotti).
How long will my biscotti last? How should I store them?
Sealed in cellophane, our biscotti retain their crunchy texture for a very long time. Because there is no water remaining in the biscotti after being baked twice, you do not have to worry about mold or decomposition. We recommend storing them at room temperature, in a cool dry place (but it is ok to refrigerate or freeze them as well).
Once opened, you should keep your cookies in an air tight container. They should retain their crunchiness for at least 2 weeks. If you find that your cookies are starting to get a little soft you can put them in the oven at 275-300 degrees for about 5 minutes (non-chocolate dipped only!).
We label our biscotti for a one year shelf life. We label our chocolate dipped biscotti for 6 months (why? because we use real chocolate, and it will melt or may discolor with temperature fluctuations).
Don't keep your biscotti forever, though. Nuts will go bad over time. But other than that, biscotti are an elegant addition to your "emergency preparedness kit". And in case of emergency you'll be happy to have something a little indulgent on hand to calm the nerves and soothe the stomach.
Your biscotti are different than others I've tried. What makes yours different?
Every manufacturer has a slightly different recipe -- some use no eggs, some use no butter, some use a mixture of cornmeal & flour, some bake their cookies at a lower temperature, some at a high temperature.....every one is unique. We like to think that ours is an ideal blend -- our cookies are not so hard that you will break a tooth on them, they are not overly toasty or dry. You may enjoy our biscotti. You may think they are stale. We have many fans who like them exactly as we prepare them, and we hope that you will be one of them!