Biscotti

Parent Cafe
1

<p>My 12 year old and played “test kitchen” today and made our first ever batch of biscotti - Cranberry-Cherry Almond biscotti. OMG, it was easy and it’s delicious!!!</p>

<p>Now I want to play more! More biscotti! </p>

<p>Any good recipes or flavor combinations to share???</p>

<p>Also, for experienced biscotti-makers, what is your take on butter vs. olive oil? My recipe called for olive oil which seemed to work fine. I saw others that called for butter, but also ran into a few reviews that didn’t recommend butter.</p>

<p>Can’t wait for my morning tea at work tomorrow - with biscotti!</p>

2

<p>Try and find some Vin Santo from Italy. At the end of a meal, there is nothing like biscotti dipped into a little glass of Vin Santo. I make my biscotti with almonds and olive oil. They are pretty bland on their own, but perfect for dipping in wine.</p>

3

<p>Not a wine drinker, but interesting concept. I’ve never heard of dipping biscotti in wine (probably cause I don’t drink it!)</p>

4

<p>There are lots of recipes online…I like to do an almond one and dip one side in melted chocolate and let them solidfy…nniiccee…I dunk in tea.</p>

5

<p>That’s just it. There are TONS of recipes online…but I always prefer tried and true. :)</p>

6

<p>olive oil is much healthier :)</p>

7

<p>Remember, kiddies, it is one biscotto and two biscotti…</p>

8

<p>Dicevo biscotti perche non posso mangiare soltante uno…</p>

9

<p>Lei ha raggione, ne’ anche io posso mangiare soltanto uno. ;)</p>

10

<p>I’m thinking you are saying “you can’t eat just one”! And that would be correct for me!!</p>

11

<p>What we were saying was WE couldn’t eat just one. If you cannot either, that makes three of us. As for the rest, I cannot say…</p>

12

<p>abasket-</p>

<p>Please post the recipe for the Cranberry-Cherry-Almond biscotti!</p>

13

<p>[Cranberry</a> Pistachio Biscotti - All Recipes](<a href=“http://allrecipes.com/Recipe/Cranberry-Pistachio-Biscotti/Detail.aspx?prop31=1]Cranberry”>http://allrecipes.com/Recipe/Cranberry-Pistachio-Biscotti/Detail.aspx?prop31=1)</p>

<p>I just added some dried cherries too and substituted almonds for the pistachios. If you have nuts that are already salted, omit the salt in the recipe.</p>

14

<p>I’ve been making biscotti at Christmas for several years. I make a great chocolate/brandy and also a lemon. Easy enough to make, and oh so yummy!</p>

15

<p>Dose biscotti by definition contain nuts? I have a nut allergy and I’ve never seen biscotti without nuts.</p>

16

<p>Most biscotti do contain nuts.</p>

17

<p>Here is a nut-less Biscotti recipe:</p>

<p>Cinnamon sugar biscotti
* 2 cups all purpose flour
* 2 1/2 teaspoons ground cinnamon
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup plus 3 tablespoons sugar
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 2 large eggs
* 1 large egg yolk
* 1 teaspoon vanilla extract</p>

<p>Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.</p>

<p>Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.</p>

<p>Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)</p>

18

<p>^^^ That sounds good!</p>

<p>Baking on the parchment paper was important - very easy to move and cut, etc.</p>

<p>Also some of the reading I did before making my first batch indicated that it was best to only let the biscotti cool for 10 minutes before slicing and putting in for the 2nd bake. Opinions?</p>

19

<p>The word biscotti basically means cookie in Italian but in America has come to mean a specific type of baked cookie usually with nuts. If you get “biscotti” in Italy it can cover any number of little cookies. The word comes from a Latin word for “twice baked.”(biscoctus) A lot of Italian sweets get their flavors from nuts, so most of the recipes contain them.</p>

20

<p>I’m not allergic to nuts; I just don’t like them, and never add them to recipes. The recipe I use for chocolate biscotti calls for nuts – I just leave them out. The lemon recipe does not include nuts. I also shorten the second baking time on my biscotti so they don’t end up quite as hard – personal preference.</p>