Merry Christmas and WELCOME to my biscotti recipe series! There are so many varieties and flavors of this famous Italian cookie that the possibilities are almost endless! I've even found a biscotti cookie club (as in "biscotti of the month" club) for those who adore the cookie. Here's the link. Also on their website you can get ideas for just about every flavor you can think of...I believe they are listed on the right.
So, this week I'm bringing you some of my own recipes for this dipping cookie...but first some education about the whole thing:
In Italy if a cookie is twice baked then it's a biscotto (singular) or biscotti (plural). Biscotti are hard enough to be dipped into coffee, cocoa, tea, milk, or sweet wine and not crumble. But they should never be so hard to crack a tooth. Homemade biscotti will keep at room temperature in a sealed container for 2-3 weeks.
2 comments:
Making your chocolate almond biscotti today... it's going well. Have you ever tried doubling?
What's the best way to store and how long will they keep?
Merry Christmas!
I have not tried doubling it but I don't see why you couldn't. You'd just have to have a few cookie sheets ready to go and divide it.
We keep them sealed in an air tight container and they seem to last about 2 weeks. I'm sure they would freeze great though! =0)
I hope they turned out well!
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