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Almond Biscotti Cranberry Pistachio Biscotti Chocolate Hazelnut Biscotti
This is a traditional biscotti, for it does not contain butter or oil, and its moisture comes from the eggs. more This biscotti makes the perfect Christmas cookie, combining bright red dried cranberries with lovely green pistachios. more This biscotti has a wonderful dark chocolate-colored dough, which comes from using both ground semi-sweet chocolate and cocoa powder. more
     
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The Italians use the term biscotti to refer to any type of cookie. In North America, the word "biscotti" is used to describe a long, dry, hard, twice-baked cookie with a curved top and flat bottom designed for dunking into wine or coffee.

The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked.

Biscotti is said to have originated during Columbus's time and credited to an Italian baker who originally served them with Tuscan wines. They became so popular that every province developed their own flavored version. Because of their long storage ability they were an ideal food for sailors, soldiers, and fisherman.

Most European countries have adopted their own version of biscotti: English - rusks, French - biscotte and croquets de carcassonne, Germans - zwieback, Greeks - biskota and paxemadia, Jewish - mandelbrot, and Russians - sukhariki.

Chocolate Biscotti with Cranberries

Cappuccino Biscotti

Gingerbread Biscotti

This recipe gets its deep chocolate flavor from Dutch-processed cocoa powder. Dried cranberries and white chocolate chips have also been added to complement the chocolate flavor. more Cappuccino Biscotti combines the taste of coffee with chocolate, chopped hazelnuts, ground cinnamon and ground cloves. more Gingerbread Biscotti are not overly sweet, have chunks of hazelnuts, lots of sweet and juicy raisins, lovely flecks of rolled oats, just a hint of molasses, and are warmly spiced with ground cinnamon, ginger, and cloves. more
   
Chocolate Almond Biscotti    
In this recipe we pair the almonds with chunks of smooth dark chocolate. more    
     

Traditionally biscotti were almond flavored as almonds were readily available in Italy and nearby countries. Now your imagination is the only limiting factor to what can be added to these popular cookies; dried fruits, chocolate, different varieties of nuts, seeds, spices, etc. They are frequently found iced with melted chocolate or other frostings, and topped with nuts and even colored sprinkles.

The sticky dough is first shaped into a log shape and baked until firm. After a short cooling period, the log is sliced into diagonal slices and baked again to draw out the moisture thus producing a crisp, dry textured cookie that has a long shelf life. Recipes containing butter or oil will have a softer texture and will not keep as long as the traditional recipes that only use eggs to bind the ingredients together.

 

 

 
 
     
 

 

 

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