Biscotti

Today’s recipe is one I baked last week and have been eating ever since. It evolved from the fact I felt like baking banana bread, but knew no one would eat it but me and thus, decided to make a type of “banana bread” that would stay fresh for a long, long time. Taking a [...]

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Okay, so you might not find this type of biscotti in Florence (or anywhere else in Italy, for that matter), but it sure was fun to make! It’s a striking red color (perfect for Christmas), and the flavor is somewhat like red velvet cake, but leaning more towards chocolate. As a bonus, this recipe is [...]

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I’ve been under the weather and craving the foods I like when I’m sick: fruit, yogurt and biscotti. The fruit and yogurt are easy to come by, but the biscotti has to be baked. And I don’t know about you, but baking biscotti is not the first thing I think of doing …

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Another Great Gingerbread Biscotti Recipe — Vegan

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This biscotti recipe is from the King Arthur Flour Whole Grain Baking Book. It had been a while since I’d used the book, but now that I have a grain mill I plan to keep the book in the kitchen where it belongs. While I’m not exactly a health nut, I really enjoy the taste and texture of different types of flour, and in this case, was curious how wheat flour would taste in a toffee studded biscotti. The best I can describe this cookie is that it’s like taking a Heath Bar, removing the chocolate, adding a little wheat and turning it into biscotti. Who knew that wheat and toffee were such a good combo? Oh, the KA people. Of course.

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Inspired by an article called Biscotti and its Crunchy Cousins, I decided to finally take a shot at making Pane del Pescatore — a cookie I discovered at a little bakery in Florence just south of the Ponte Vecchio bridge.

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