Author S. K. Logsdon once described biscotti as “an orgasm on a plate.” I would not use such a drastic comparison, but I will agree with the writer that biscotti, when prepared well, is one of the best desserts one can possibly enjoy. I’m not sure anyone makes a better variety of biscotti than Roxanne Vinciguerra, owner of Roxanne’s Biscotti in Morgan Hill, California.

I lucked upon Roxanne’s treats when Kathy and I enjoyed dinner at Tony & Alba’s Pizza and Pasta on Stevens Creek Boulevard in San José. After an amazing meal, we treated ourselves to a serving of almond biscotti. It was hard and crunchy, as biscotti tends to be, and incredibly flavorful. I was so impressed with the dessert that I came home, Googled “Roxanne’s Biscotti,” and wrote a handwritten thank you note to the baker expressing my appreciation for her product. Yes, it was that good.

Biscotti are Italian almond biscuits (or, as Americans call them, “cookies”) which originated in the northeastern part of Tuscany. Biscotti are described as “twice-baked, oblong-shaped, dry, and crunchy.” They are delicious alone, but some people prefer to dip their cookie in hot coffee or tea to soften it up a little bit. I would prefer to dip mine into a cup of hot chocolate or, perhaps, a glass of cabernet. No matter how you eat it, biscotti is certain to be a delectable treat.

Roxanne’s Biscotti
16860 Joleen Way
Morgan Hill CA 95037