Biscotti fall into that invaluable category of baked goods that can be put together relatively easily and stored for days or even weeks. They're great to have on hand just in case you: fancy something to nibble on with your tea or coffee, find yourself with unexpected guests, need to crumble some dry cookies for a cheesecake crust, or just want something sweet for a small afternoon snack. There are many good and worthwhile varieties out there, from anise to pistachio to chocolate. My favorite is almond; indeed, I firmly believe that almond is the best and most suitable flavor for biscotti.
Biscotti can be purchased at specialty shops and an increasing number of grocery stores, but as with most baked goods you can buy in a store, I think they're much better when made at home. Purchased biscotti always seem stale and dull to me, whereas homemade ones remain fresh-tasting and full of flavor even several days after baking. In fact, they often improve in flavor if you give them a day or two (or three) to mature.
These little Italian cookies are light and crisp, but not so hard that you need to fear for your teeth. They have a beautiful toasted almond flavor that is present, but in a subtle way that makes the cookies feel rather elegant. Biscotti are delicious unadorned, but for some extra fun, dip them in melted chocolate. Dark, milk, or even (perhaps especially) white chocolate all work wonderfully. It just depends on the taste you want. Recipe below!
From My Blogroll
Sunday, May 24, 2009