I decided to try my hand at some biscotti. Almond biscotti is a great addition to your coffee, glass of tall milk or tea party. Because of the dry texture, biscotti is usually served with a drink (dunking required!) as a dessert. These tasty treats are easier than I expected to make. Their shortbread, crumbly texture and delicious flavors make it a must for an evening, family
Biscotti is a twice-baked, oblong-shaped cookie or biscuit made dry and crunchy. Theprocess relies on cutting the loaf of dough while still hot and fresh from baking in the oven to prevent a pile of crumbs. It also relies on baking it twice to create that firmer texture. Biscotti is made in these methods for long storage periods. There are various forms of biscotti flavors, usually made with almond and nut bases. Modern biscotti is made with nuts and seeds (almonds, pine nuts and pistachios) and dipped in chocolate. Today, they are enjoyed in numerous coffeehouses around
Here are some tips to keep in mind:
- You can use almonds in the flour mixture or almond meal (ground almonds).
- Toasting the almonds is essential because it gives them a delicious aroma to the biscotti and your house.
- I used Truvia, which allows for ½ the amount of regular sugar. You can use Stevia (1-to-1 ratio) for sugar free treats.
- I used an even amount of all purpose flour and wheat flour for a healthier variation. You can use all wheat flour or gluten free flour in substitute.
- Since I used wheat flour, my dough was not as sticky and easy to work with.
- I suggest chopping the remaining almonds into slivers to pieces, so they stay in the dough mixture. I kept mine whole, which left me with a pile of almonds that wouldn’t fit in the dough.
- Smoothing the top of the biscotti is essential. You want thin long pieces in
- Let the biscotti cool just enough to handle, but not enough to harder too much because you’ll want to keep it from breaking when cutting it into pieces. Your cut pieces should be in the iconic biscotti shape.
- Cooking it a second time creates that hard, signature crunch of biscotti.
- Once cooked, dip the biscotti in chocolate. Dark chocolate works well complimenting the sweetness of cooked almonds.
- Let them cool at room temperature. While the chocolate might melt at your fingertips, refrigerating it will make it harder than a rock. The chocolate should set within an hour.
Enjoy a cheese and wine plate for dinner; then, dazzle guests with coffee and homemade biscotti. Since biscotti lasts for long periods, it is a great gift to send. Swap the overpriced, manufactured cookies for these delicious treats that will make your house smell glorious. Surprise the office by bringing these treats in for coffee and meetings.
Leave a comment with your favorite drink to enjoy with biscotti. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.