Biscotti - article about Biscotti

Biscotti

The traditional recipe calls for flour and sugar in a ratio of two to one with sufficient eggs for a batter mix. Add baking powder and aniseed, butter is optional. Bake dough in two long portions for around twenty five minutes, cut into individual pieces and re-cook until they are nice and hard. Biscotti is always twice baked to give that crispness. Alternatives or additions to the aniseed are often used. You can experiment with different ingredients.

The cookies are long lasting if you can resist wolfing them down all in one go and are ideal for traveling. A lot of people like to dip the cookie in their espresso coffee; it softens the biscotti and brings out the flavor. Others, particularly in Tuscany, like to dip into Vin Santo, a sweet Italian dessert wine.

Preparation of the dough may differ slightly in different regions of Italy and flavors vary too. Many people like a nutty flavor and add almonds, hazelnuts or pecans. A combination of chocolate and almonds works very well and peanut butter is used sometimes. Just chocolate on its own can be added or chocolate chips. For people with a very sweet tooth, jellybeans make a welcome addition. You can have fruity biscotti with orange rind, cranberries, mixed dried fruits, apple, dried apricots or maraschino cherries.

A less sweet addition is lemon juice. Some people put an icing topping on. If you prefer something a bit spicy, some recipes call for cardamom, cinnamon or nutmeg. Candied ginger can also be used. A tasty savory idea is to use cheese and rosemary. These go well as an accompaniment to a ham or pastrami salad. Whichever flavor you opt for, you'll wish you had more coffee breaks.

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