Biscotti di Pane are a beautiful example of Tuscan cucina di recupero, where leftover bread is transformed into rustic, aromatic cookies. Fine breadcrumbs are folded into pasta frolla with turbinado sugar and optional cocoa for a simple dessert with deep countryside character.
Base recipe = 40 biscotti.
Ingredients
- 2 batches pasta frolla
- 1000 g fine breadcrumbs
- 454 g turbinado sugar
- 114 g cocoa powder, optional
Instructions
- Prepare the pasta frolla and allow it to rest chilled before mixing.
- In a bowl, combine fine dry breadcrumbs, turbinado sugar, and cocoa powder if using.
- Replace part of the flour in the pasta frolla with the breadcrumb mixture, mixing until evenly combined.
- For chocolate biscotti, replace additional flour with cocoa for deeper flavor and color.
- Shape the dough into logs or desired biscotti shapes.
- Egg-wash the surface and sprinkle lightly with sugar.
- Bake at 325°F / 163°C until lightly golden and set.
- Cool completely before slicing or serving.
Chef Notes
Breadcrumb quality matters. Use fine, dry breadcrumbs for a clean texture.
For a more intense chocolate version, increase the cocoa slightly and reduce flour in the frolla.
Bake only to light gold; over-baking will make the cookies too dry.
Service Tips
These biscotti are ideal for service baskets, coffee service, pastry stations, and small dessert plates.
Store airtight. If humidity softens them, refresh for 2–3 minutes in a low oven.