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First, I tried making the cinnamon roll dough as biscotti. It worked perfectly on my first try. The biscotti were crispy on the outside and a little softer in the center than typical Italian biscotti, but they still tasted good and were kind fun to make.
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My dad came over for dinner last night which gave us a good excuse to open the Vin Santo we bought at Fattoria San Michele a Torri. My dad had never heard of Vin Santo, but was pretty excited about trying it since he’d never dipped cookies in wine before. Of course that meant I [...]
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I had a long story to go with this biscotti, but I just erased it. The important thing to know is this is biscotti #3 of the great gingerbread biscotti trials which I plan to finish by Christmas. To jog your memory…. Recipe #1. was gingerbread biscotti from allrecipes. It didn’t have any add-ins and [...]
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Oh goodness. I’m feeling overwhelmed today, but I did make a second gingerbread biscotti recipe to place in the gingerbread biscotti lineup which will certainly come in handy around 8 months from now when normal people are thinking about gingerbread flavored things. As for me, I liked this better than the previous gingerbread biscotti. It [...]
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The biscotti/cantuccini obsession continues, and early this week I made yet another batch. Because it seemed like an interesting departure from the usual almond flavor, I chose “gingerbread biscotti” from Allrecipes.com. Along with making the house smell good, the biscotti were satisfying on so many levels that I’ll probably test a few different recipes to find the perfect “ginger [...]
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I’ve been eating biscotti for days. You’d think I’d be tired of it but no, I’m still craving the flavor and the crunch with my noon hour coffee– crunch being the key word here. I now prefer the oil-free, hard, Italian style biscotti over the more tender, less tooth-cracking type made with butter or oil. Last [...]
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A few months ago, I spent half a day trying to clone Almondinas – thin, sweet cookies which I can best describe as a cross between Melba toast and biscotti. They were very popular in New York in the 90’s, and are now sold all over the country in major grocery stores. My clone was [...]
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Here’s the second biscotti recipe of the day. Like the previous biscotti, this one doesn’t have any oil or butter so it’s hard, crunchy and well suited for dunking. I love it this way and am glad I tried it, since I usually make versions with at least a couple of tablespoons oil. This is based [...]
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