Biscotti bliss: few steps in simplicity

Why in Italy does everyone love biscuits? It is very interesting understanding how such an easy recipe can be so different even from house to house in Italy! Not to mention the differencies among the regions, and the towns! Because there is an element of childhood in it! Biscotti are like bread and pizza an homemade recipe for dessert which every family and every town jelously hide! These crunchy Italian biscotti are baked twice: first as a log, and then as individual slices.

We are going to discover how! And if you have an Italian friend ask him/her his/her secrets.  Or his/her grandmother’s recipe. If you are really gentle and you are really generous, meaning you will give the cookies as a gift to your friend then maybe he/she will reveal the hidden secrets of the family recipes.

How are we going to make it? Line your baking sheets with parchment paper.

Mix dough, adding common flavours like anise, orange, almond, chocolate or hazelnut. Even dried cranberries and pistachios, or lemon or nuts and also lavander are the best adding!

fBiscotti can big or small, as you like, for a big breakfast or for a little espresso coffee. The dough has to be sticky!

After the first baking, the biscotti form are firm and very lightly browned! After having sliced neatly, just baked another time to dry out the biscotti without browning them! A low oven temperature and a slow baking time are the key.

Once the biscotti have cooled, you can decorate them if you wish, dunking them in chocolate or rolling them in  nuts.

Well-dried biscotti  can be stored in a tightly closed container for months and you can even taste it with a lovely wine like vinsanto, perfect for the almond cookies coming from Tuscany and called amaretti!

Leave a Reply

All Rights Reserved Copyright © 2008/2014