Pronunciation: [ba͡ɪskˈɒtə͡ʊ] (IPA) 
Biscotto is an Italian word that refers to a type of hard, crunchy biscuit. Its spelling is unique due to the presence of the double consonants "cc" and "tt," which indicate a slightly longer sound when pronounced. In IPA phonetic transcription, the word is written as /bisˈkotto/, with stress on the second syllable. The "s" in "biscotto" is pronounced as "s" in "see" rather than "z" in "buzz," as is common in many Italian words.
Biscotto is an Italian word that refers to a type of baked good, specifically a twice-baked cookie or biscuit. The term "biscotto" originates from the Latin word "bis coctus," which translates to "twice baked." This traditional Italian treat is typically made from simple ingredients such as flour, sugar, eggs, and sometimes butter or oil, with added flavors such as nuts, chocolate, or dried fruits.
The process of making biscotti involves baking the dough in a log or loaf shape initially, then slicing it into individual pieces, and finally baking the slices again until they become crunchy and dry. This double-baking method gives biscotti its distinctive texture and allows them to have a longer shelf life compared to other cookies.
Biscotti are known for their dry and crumbly texture, which makes them perfect for dipping into coffee, tea, or dessert wines. They often come in a variety of flavors, such as almond, chocolate, anise, or pistachio, providing a wide range of options to suit different tastes.
In Italian cuisine, biscotti are commonly enjoyed as a breakfast item or an accompaniment to a cup of coffee or tea. They are also popular as a dessert or sweet snack on their own, both in Italy and worldwide, due to their delightful combination of flavors and satisfying crunch.
The word "biscotto" is derived from the Latin word "bis coctus", which means "twice baked". It is a combination of the prefix "bis", meaning "twice", and the verb "coquere", meaning "to cook". The term originally referred to a specific type of baked bread or cake that was baked twice to achieve a dry and crunchy texture, similar to what we now know as a biscuit or biscotti. Over time, the word "biscotto" has been adopted by various languages as a generic term for cookies or biscuits.
