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Biscotti
This
recipe makes about 38 biscotti |
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Biscotti are a traditional Italian treat often served with
strong, hot coffee.
The small, crisp slices are made for dunking. For a spiced version, omit the almond extract and stir
in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
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| 1 cup granulated
sugar |
| 1 teaspoon
baking soda |
| 1/4 teaspoon
salt |
| 3 eggs
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| 1 teaspoon
vanilla |
| 1/2 teaspoon
almond extract |
| 2 3/4 cups
all-purpose flour |
| 1 cup finely
chopped slivered almonds, walnuts, pecans, pine nuts, macadamia nuts, or hazelnuts |
| 1 beaten egg
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| 1 teaspoon
water |
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In a large
mixing bowl stir together the sugar, baking soda, and salt. Stir in 3 eggs, vanilla, and almond extract. Stir in the flour
and chopped nuts.
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On a well-floured
surface, knead dough 8 to 10 times. Divide in half. On a lightly floured surface shape each half into a log about 9 inches
long. Place logs about 4 inches apart on a lightly greased cookie sheet. Pat each log into a flattened loaf about 10 inches
long and 2 to 4 inches wide. Stir together the egg and water; brush over loaves.
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Bake in
a preheated 325 degrees F. oven for 30 minutes. Cool on a rack. Cut each loaf diagonally into 2-inch-thick slices. Place slices,
cut-sides down, on ungreased cookie sheets. Bake in the 325 degrees F. oven for 5 minutes. Turn slices over and bake for 5
to 8 minutes more, or till dry and crisp. Remove cookies from pan and cool on a rack.
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| Nutrition Facts |
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Makes
about 38 biscotti
Facts per Serving
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| Calories: |
83 |
Fat: |
2g |
Carbohydrates: |
13g |
| Cholesterol: |
22mg |
Sodium: |
56mg |
Protein: |
2g |
| Fiber: |
1g |
% Cal. from Fat: |
22% |
% Cal. from Carbs: |
63% |
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The Ever Popular Biscotti
Biscotti have taken the world
by storm. These subtly sweet, crisp cookies can be found in different countries around the globe, although they can be traced
back to Italy as far back as the fourteenth century. |
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it is said Christopher Columbus carried these cookies on his voyages because they were so sturdy, and their dryness prevented
the problem of spoilage. The name Biscotti can be translated as twice cooked which indeed describes how these tasty cookies
are made. By baking them twice, they lose any excess moisture, which ensures a crisp, dry cookie perfect for dipping. Since
biscotti are not very sweet, they are a perfect snack at any time of the day, whether it is enjoyed with a cup of coffee in
the morning or dipped into a sweet dessert wine after dinner.
Biscotti come in a myriad of flavor combinations, chock full of almonds, hazelnuts, pine nuts, citron, raisins
and even chocolate pieces. The traditional favorite biscotti in Italy must be the Biscotti di Prato, which are crisp, dry
almond cookies named after the city of Prato and usually served alongside a glass of Vin Santo wine for dipping. Vin Santo
is a Tuscan wine ranging from dry to sweet with a golden brown coloring and intensity of flavor that pairs perfectly with
the almond wafers. Another popular Italian biscotti are the anise-flavored variety, which seem to have been created to be
eaten with a cup of caffelatte, or coffee with steamed milk.
Today, Americans are creating a biscotti renewal, embracing this Italian dessert with such enthusiasm that
biscotti can now be found in every coffee shop, bakery and grocery store. There is a variety for every palate, whether it
is low in fat or sugar, frosted, full of nuts and dried fruits, or delicately flavored with lemon or spice.
Biscotti can easily be made at home with good results if a few simple tips are followed. They are quickly
molded into long logs, which are baked. Then after allowing them to cool for ten to fifteen minutes, they are sliced into
wafers, which are returned to the oven to crisp up. Here are a few helpful hints to keep in mind when baking biscotti.
Mix the dough just until it sticks together. Don't over mix.
Lining the baking sheet with parchment paper prevents sticking and makes cleanup much easier.
Use a sharp, serrated knife to cut the biscotti for their second baking.
Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate
to enable them to crisp up evenly.
Remember biscotti will continue to crisp up, as they cool, so do not be tempted to over bake to ensure crunchiness.
Store
biscotti in an airtight container. They will keep well for a few weeks. | | |
| Vino Veritas Classic Biscotti Jar |
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The Vino Veritas classic biscotti jar,this piece measures 8"x 9"H.
$258.00
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A combination if wheat husks and flowers decorate this colorfully handpainted biscotti jar.
This piece measures 9"x9"H.
$238.00
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This is a warm Arancie or orange version of the limoni canister.Look at the warm Tuscan umber/orange
color.
This piece measures 8"wx9"H.
$238.00
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The Frutta design oval biscotti jar.This piece measures 10"x10".
$298.00
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| TUSCANY TRADITIONAL BISCOTTI JAR |
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Tuscany Traditional biscotti Jar.This biscotti jar measures 8"x7"H.
$238.00
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