Biscotti: the twice-baked cookie that is quintessentially Italian. In this part demonstration, part hands-on class, we will be making three different kinds, starting with cantucci, an Italian almond cookie that originated in Tuscany. This cookie does not contain butter and is purposely dry and crunchy, making it perfect for dipping in your espresso or Vin Santo. Next, we will make an Italian-American hybrid version of chocolate chunk biscotti containing butter. Finally, we will make a cornmeal biscotti with pistachios, dried cranberries and orange zest. Students will take home samples of each.