What is the point of biscotti?

You’re supposed to dip them, OP.

Does [italic]Italian Sesame Street[/italic] have a Biscotti Monster?

Why bother with cranberry Orange unless it’s got white chocolate chips, cream cheese & a brown sugar base?

I loved Sesamo Strada as a kid.

You dip them in vinsanto, cretino!

Peasant food trying to pass itself off as a delicacy.

R6 like polenta.

I agree with you OP. Biscotti are the stupidest things in the world.

Biscdontti!

My husband makes them from scratch. Delicious when dipped into an espresso!

Karen questions

I like them. They’re not sickeningly sweet.

I love pistachio and dark chocolate biscotti, made by a local French pastry shop, dipped in my coffee or tea.

Those in OP pic look alike cantuccini and is intended you have to dip them, usually in vinsanto which is a typical tuscan fortified wine.

Then you drink the wine with the chunks of biscotti floating in it? Ew.

All Italian peasant food.

My aunt used to make biscotti that were lovely, soft, and crumbly.

Biscotti is twice baked. It's good but it is definitely meant to be dunked. You just can't leave it in the hot drink long enough to start crumbling.

Store bought biscotti are terrible. Fresh, homemade biscotti aren't that hard. They're crunchy outside and softer inside. They are supposed to hold up to being dunked in coffee, they're not supposed to be bulletproof. If real biscotti had always been as bad as the ones you get in the store, they never would have survived.

Why do people buy Chips Ahoy cookies? Aside from having chocolate chips and being cookies, they are nothing like the real deal. It's the same thing. Why do pitiable people buy this stuff?

What a first world question. I bet it doesn't come up much in the barrios of Manila that often.

Bullshit, you think poor people don't bitch about shitty food? Why?

That's classist.

They're too busy fighting off chupacabra to discuss it, r21! They're survivors!

Biscotti are meant to be dunked into vin santo a thick sweet dessert wine. Italians do not dunk them in coffee.

I dunk mine in espresso. I’m a philistine.

We non-Italians like to live dangerously, R23

R19 well made traditional biscotti, "cantucci" as they are called, are indeed hard.

This is the traditional brand from place pf origin, Prato, outside of Florence.

No one makes these at home.

What is your point OP? Did someone force you to eat a biscotti?

If you're looking for advice, I'd skip the Chips Ahoy from the parking lot vending machine.

[quote] No one makes these at home.

I am sure I don't know what you mean.

[quote]What is your point OP? Did someone force you to eat a biscotti?

I know it's a lost cause (along with panino, raviolo, et. al.) but the singular of biscotti is "biscotto."

Some dumbass Italian baker ruined an order one day by screwing up a recipe calling for more liquid and then baking the resulting dry dough too long.

Presto! Biscotti!

That was Nick Cage in Moonstruck, a perfectly good movie until he appeared.

I get it, but don't you feel self-conscious in public with the dripping, mushy cookie and the crumbs in the cup?

[quote] I’m a philistine.

Really? Give me your village or I’ll shoot your children!

R32 That is why they are so hard and dry, so they don't get mushy when dipped in wine. If you do get some crumbs in the wine, you just drink it all down. Delicious.

And by wine I mean vin santo.

Wine for dipping really is for peasants. Like draing your pasta.