Biscotti

Biscotti is a twice baked biscuit or cookie that originated in Italy. Some biscotti I’ve had can been hard and brittle. This recipe is firm but tender in the center. Biscotti originates from the medieval word biscoctus, meaning twice cooked. (Thank you, Wikipedia.)

My recipe was adapted from Giada De Laurentiis, “Giada’s Italian Dinners” cookbook. I made a few changes to her recipe and I make it all the time. It’s a simple recipe with everyday ingredients I always have in my pantry. So, it’s easy to make in a pinch for guests or if my family is craving something sweet.

This Almond Biscotti is great anytime of the day. Some people enjoy it with a steaming cup of joe or tea in the morning. My favorite is to have it with ice cream after a meal. It’s that perfect sweet, not sweet dessert. You can also add ½ cup of dark chocolate chips…yummy!!

You bake it once in an elongated oval until golden brown on the outside. Then take it out of the oven and let it rest and cool until you can pick it up and slice it in long thick pieces on the diagonal. Lay it out on the cookie sheet and back again until slices are golden.

Trust me this is a really easy, wow factor. People always tell me they can’t believe I make my own biscotti…if they only tried baking it on their own they wouldn’t be so impressed. So, try it and serve it to your friends and family, they will love it! 

Enjoy!!