By Domenica Marchetti
Ciao Biscotti is a suite of forty four actual biscotti from Italian cooking professional Domenica Marchetti. Studded with nuts, embellished with chocolate, or dotted with dried fruit, biscotti, Italy's distinct twice-baked cookies have a crunchy, toasty, enduring attraction. ideal for dunking into espresso, tea, or Vin Santo, they're effortless to make; and remodel an easy bowl of ice cream or sorbet right into a exact dessert. With savory materials swapped for the candy ones, biscotti are a scrumptious accessory to a cheese platter. Nibble on conventional flavors comparable to Hazelnut or Anise, coffeehouse neo-classics like Christmas Cranberry-Pistachio, tempting new types corresponding to Browned Butter and Toblerone, or savory ones, together with Mountain Gorgonzola and Walnut, and style the perfection of a vintage cookie. Ciao biscotti!
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Extra info for Ciao Biscotti: Sweet and Savory Recipes for Italy's Favorite Cookie
Turn the slices over and bake for another 10 minutes, until they are crisp. Transfer the slices to the rack to cool completely. The biscotti will keep for up to 2 weeks in an airtight container stored at room temperature. What to drink: $Q DQLVHƄDYRUHG OLTXHXU VXFK DV VDPEXFD or Pernod. -31Classic Flavors Lemon 1 Tbsp vegetable oil 2 cups/255 g unbleached all-purpose flour 11Ö4 cups/250 g sugar Ö2 tsp baking powder 1 Ö8 tsp fine sea salt 1 scant 1 cup/125 g whole almonds, toasted (see page 16) 3 large eggs; 1 separated Ö2 tsp pure vanilla 1 extract Ö4 tsp pure lemon 1 extract Makes about 30 biscotti This is the ﬁrst biscotti recipe that I dreamed up on my own.
Let the logs cool for 5 minutes, and then transfer them to the rack and let cool for 20 minutes. Lower the oven temperature to 325°F/165°C. -32CIAO BISCOTTI Transfer the cooled logs, one at a time, to a cutting board and, using a Santoku knife or a serrated bread knife, cut them RQ WKH GLDJRQDO LQWR sŴŶ-in-/2-cm-thick slices. Arrange the slices, cut-side up, on the baking sheet (in batches if necessary) and bake for 10 minutes. Turn the slices over and bake for another 10 minutes, until they are crisp.
What to drink: /HPRQƄDYRUHG OLTXHXU VXFK DV OLPRQFHOOR or crema di limoncello. -33Classic Flavors HoneyAlmond 1 Tbsp vegetable oil 13Ö4 cups/185 g unbleached all-purpose flour Ö4 cup/25 g almond 1 flour or almond meal (see page 14) Ö2 tsp baking powder 1 Ö4 tsp fine sea salt 1 2 large eggs, separated 1 Tbsp honey Ö2 tsp pure almond 1 extract Ö4 cup/150 g sugar 3 Ö4 cup/105 g whole 3 almonds, toasted (see page 16) and halved crosswise Makes about 40 This recipe is only slightly different from the basic almond cantucci, but the difference is noticeable.
Ciao Biscotti: Sweet and Savory Recipes for Italy's Favorite Cookie by Domenica Marchetti