Tested Biscotti Recipes & Videos
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The Italians use the
term biscotti to refer to any type of cookie. In North America,
the word "biscotti" is used to describe a long, dry, hard, twice-baked cookie with a
curved top and flat bottom designed for dunking into wine or coffee.
The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto'
meaning baked or cooked. Biscotti is said to have
originated during Columbus's time and credited to an Italian baker who
originally served them with Tuscan wines. They became so popular
that every province developed their own flavored version. Because
of their long storage ability they were an ideal food for sailors,
soldiers, and fisherman.
Most European countries
have adopted their own version of biscotti: English - rusks, French -
biscotte and croquets de carcassonne, Germans - zwieback, Greeks -
biskota and paxemadia, Jewish - mandelbrot, and Russians - sukhariki.
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Chocolate Biscotti
with Cranberries |
Cappuccino Biscotti
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Gingerbread Biscotti |
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This recipe gets its deep
chocolate flavor from Dutch-processed cocoa powder. Dried cranberries
and white chocolate chips have also been added to complement the
chocolate flavor.
more |
Cappuccino Biscotti combines
the taste of coffee with chocolate, chopped hazelnuts, ground cinnamon
and ground cloves.
more |
Gingerbread Biscotti are not
overly sweet, have chunks of hazelnuts,
lots of sweet and juicy raisins, lovely flecks of rolled oats, just a
hint of molasses, and are warmly spiced with ground cinnamon, ginger,
and cloves. more |
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Chocolate Almond Biscotti |
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In this recipe we pair
the almonds with chunks of smooth dark chocolate.
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Traditionally biscotti
were almond flavored as almonds were readily available in Italy and
nearby countries.
Now your imagination is the only limiting factor to
what can be added to these popular cookies; dried fruits, chocolate,
different varieties of nuts, seeds, spices, etc. They are frequently found iced
with melted chocolate or other frostings, and topped with nuts and even
colored sprinkles.
The sticky dough is
first shaped into a log shape and baked until firm. After a
short cooling period, the log is sliced into diagonal slices and baked
again to draw out the moisture thus producing a crisp, dry textured
cookie that has a long shelf life. Recipes containing butter or oil will
have a softer texture and will not keep as long as the traditional
recipes that only use eggs to bind the ingredients together.
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