Twice baked is twice as nice.
The first baking gives biscotti its shape, the second baking its marvelous crunch. This dippable, dunkable Italian biscuit is exactly what its name says: Bis means twice and cotto means cooked.
That first baking is crucial to the cookie’s final appearance.
“I learned the hard way that underbaking results in an unattractive dough line in the cookies,” said Cindy Mushet, author of “The Art & Soul of Baking” (Andrews McMeel, $40) and an instructor at Tante Marie’s Cooking School in San Francisco.
“When I first began baking biscotti, I experienced this problem several times in a row. I was sure I could tell when the biscotti logs were done by their color, but I was wrong. My oven ran hot and the logs browned before they were fully baked.
“Before you remove them from the oven,” said Mushet, “the top of the biscotti logs should feel firm to the touch when gently pressed.”