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The Best Biscotti Recipes: Twice-Baked Oblong-Shaped Italian Cookies Right in your Kitchen: summary, description and annotation

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You dont have to be in Italy to enjoy some traditional or modern biscotti. All you need are the right utensils for baking, an oven, and the basic ingredients, and a good recipe book. They predate donuts by centuries and are traditional Italian dry and crunchy pastries, also known as Cantucci in Tuscany and Tozzetti in Umbria.These biscuits are designed for the ultimate dunking, crunching, munching, and dipping experience. The term biscotti literally means twice baked in Italian. They were a favorite among sailors, even Christopher Columbus himself, due to their low-moisture content that made them ideal for long sea voyages.They came into prominence in the 1990s, with their popularity showing no sign of waning. This meager seafarers snack became a coffeehouse staple and bakers favorite with its multiple flavors. Besides their longevity, they are also great dunkers.Biscotti can be dunked in hot beverages like tea or coffee, served as a dessert, enjoyed as a snack, accompanied with soup or salad, or dipped in chocolate.Biscotti are fantastic travelers since they keep well for several days. They can be stored in a baking paper-lined tin box, glass jar, or an airtight container and be stored for about two weeks. They are usually made during the autumn and winter holidays and festive seasons.This cookbook contains Biscotti recipes that range from pumpkin to all nuts to cookie butter to classic flavors. You just need a few basic ingredients, and you can experiment with the rest. So, get ready as we explore all kinds of biscotti, be it sweet or savory, in little Italy in our kitchen.

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The Best Biscotti Recipes
Twice-Baked Oblong-Shaped Italian Cookies Right in your Kitchen
By: Tyler Sweet
The Best Biscotti Recipes Twice-Baked Oblong-Shaped Italian Cookies Right in your Kitchen - image 1
2021 Tyler Sweet, All Rights Reserved.
License Page This book or any of its content may not be replicated by any - photo 2
License Page
This book or any of its content may not be replicated by any means. Copying, publishing, distributing the contents of this publication without the explicit permission of the author is an infringement of the country's copyright law and will leave you liable to litigation. The contents of this book are well researched and fact-checked before printing to ensure that the readers get the best value. The author is not liable or responsible for the wrongful use of the information provided in the contents of this book.
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Table of Contents
Introduction
Are you perhaps looking for holiday gifts for your loved ones Do you plan to - photo 6
Are you perhaps looking for holiday gifts for your loved ones? Do you plan to send them to your friends who are miles away from home? Then these recipes would fulfill that wish. Not only are they not easily breakable but also last for weeks. Since they are baked twice, they have a dry and crunchy texture ideal for dunking multiple times without breaking.
Their crunchiness is enough to not break your teeth. They are crumbly in a way without being too dry or sandy. You can have these devilishly delicious cookies for a quick brekkie, brunch, afternoon treat, after-meal dessert, midnight snack, or any time of the day. They can be paired with sweet wine, savory soups, food platters, salads, or any hot beverage like hot chocolate or cappuccino.
These cookies are just what you need for your sweet tooth. Just make a few batches when you have free time and store them to enjoy them on your busy day. This cookbook has not only sweet biscotti like hot chocolate biscotti or festive biscotti like Easter egg biscotti and eggnog biscotti but also savory biscotti like parmesan black pepper biscotti.
So, without wasting any more time, let us dive into the world of biscotti.
Cookies filled with Pistachio and Cranberry
These twice-baked crunchy cookies are perfect for the festive season The red - photo 7
These twice-baked crunchy cookies are perfect for the festive season. The red and green in them are due to the cranberry and pistachio in them. You can also dip them in melted chocolate and then wrap them in colorful bags for your guests. The sweet cranberry and the nutty pistachios complement each other perfectly. These Italian-style cookies taste best with a hot beverage. Sharing with you the following steps of making this cookie.
Ingredients:
  • 2 tbsp olive oil
  • tbsp vanilla extract
  • 1 egg
  • tsp baking powder
  • 1/3 cup sugar (granulated)
  • tsp almond extract
  • 2 tbsp egg substitute
  • 1 cup all-purpose flour
  • cup cranberries (dried)
  • cup pistachio nuts
  • Salt (for taste)
Cooking Time: 2 hours
Serving Size: 18
Instructions:
1. Preheat an oven to the temperature of 300F. Prepare the cookie sheets by lining them with parchment paper.
2. Take a large mixing bowl and blend sugar and oil in it. Add almond extract and vanilla. Whisk in the egg substitute and egg. Pour in the flour, baking soda, and salt. Stir to mix the dry ingredients with the wet ingredients.
3. Add the cranberries and pistachios as well. Mix them by hand.
4. After the dough is prepared, divide it into two halves. Make two logs with their tops slightly curved about 12 inches long each.
5. Bake in the oven for 32-35 minutes until the logs are light brown.
6. Take them out of the oven and set them aside for 10-12 to cool.
7. Reduce the temperature in the oven to 275F.
8. Slide both the logs diagonally in 3 to 4 inches slices.
9. Transfer them to the parchment-covered sheet for the cookies.
10. Bake for an extra 10-11 minutes until dry and crunchy.
11. Set it aside to cool.
12. Serve it with a hot beverage.
Espresso infused Chocolate Biscotti
Does caffeine help you to get up every morning or work late hours Then this - photo 8
Does caffeine help you to get up every morning or work late hours? Then this biscotti recipe should be the one you should try out. The added espresso in it brings out the creamy and rich flavor of chocolate. It will be overkill if you add extra drizzles or dips to it. You get the coffee flavor from the powdered as well as the coarsely grounded espresso. You can store them at most for 3 weeks. Lets get started with this recipe.
Ingredients:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 2 oz semi-sweet chocolate (chopped)
  • 1 egg
  • 1 tbsp espresso beans (coarsely chopped)
  • cup semi-sweet chocolate chips
  • 1 tsp espresso powder
  • cup Dutch-process cocoa powder (unsweetened)
  • 4 tbsp butter (unsalted)
  • 1 tsp vanilla extract
  • cup sugar (granulated)
  • Salt (for taste)
Cooking Time: 2 hours 10 minutes
Serving Size: 20
Instructions:
1. Preheat an oven to the temperature of 300F. Prepare the baking sheet by lining the parchment paper on it.
2. Add flour, espresso powder, baking powder, chopped chocolate, cocoa, and salt to a bowl of the food processor. Pulse them until everything is grounded.
3. Whisk butter, sugar, and cream in an electric mixer. Stir in the egg and vanilla.
4. Pour the flour mixture into it until combined.
5. Stir in the ground espresso beans along with the chocolate chips.
6. After the dough is prepared, divide it into two logs of 4 inches each. Transfer them to the baking sheet.
7. Bake for 32-35 minutes until they are firm but not too hard.
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