Traditions

Biscotti for that perfect bite

Growing up on a farm I didn’t get introduced to this delightful dipping cookie until into my adult years. I learned to appreciate cafe drinks and treats traveling abroad.  I loved how Europeans enjoyed a biscuit or a cookie/cake with tea and the famous biscotti is the perfect crunchy sweet bite for dunking in your cafe or even good vino. They have great shelf life and so easy to whip up a batch. I hope you too will enjoy…

Biscotti Toscanivanilla, almond with a hint of orange and nutmeg

  • 1/2 C whole raw almonds
  • 1/3 C  room temp salted butter
  • 1/4 C Sugar
  • 2 eggs beaten
  • 1 tsp Vanilla
  • 2 tsp Orange or lemon zest
  • 2 1/4 C all purpose flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp nutmeg
  • 1/4 tsp salt

Preheat oven to 325 – prepare a large baking sheet greased and lightly floured.

Place nuts in a shallow baking pan and roast for 10 minutes.  course chop set aside

Cream butter and sugar until fluffy in a dough mixer.  Add beaten egg, vanilla, zest and mix well.  In a separate bowl mix dry ingredients until fully blended together and slowly add to the wet mixture incorporating slowly, take dough and fold in chopped nuts by hand.  Divide dough into two- creating two logs approximately 12 inches long, 1.5 inch wide and 1/2 inches thick. Bake at 325 for 25 minutes.  let rest for 5 minutes and then cut your biscuits at a 45 degree angle and lay flat on baking sheet. 

Return to oven for 5 minutes- flip then return to oven an additional 5 minutes.  Allow to cool on a cooling rack and store in airtight container.

 

Chocolate Cioccolato-Biscotti 

Follow the same directions of the Biscotti Toscani

  • 2/3 C Whole Almonds
  • 1/2 C butter
  • 3/4 C sugar
  • 2 Eggs beaten
  • 2 TBS Amaretto or Grand Marne Liquor
  • 2 C and 2 TBS all purpose flour
  • 1/3 C unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 milk chocolate chips

 

This chocolate cookie is so good with a rich glass of Merlot or cabernet.

 

 

 

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