2 delicious twice baked recipes from around the world
Traditional South African twice-baked biscuits, known as beskuit, are hard, dry, and perfectly designed for dunking in coffee or tea. This recipe yields a classic, slightly sweet version.
Authentic Tuscan almond cookies, also known as Cantucci or Biscotti di Prato. These twice-baked, crunchy delights are traditionally served with Vin Santo for dipping, but are also delicious on their own. The absence of butter or oil contributes to their signature crispness.
