We’ve been in love with biscotti ever since everything Italian hit American shores back in the 1970s.
On trips abroad, it was a delight to encounter biscotti’s many tantalizing forms packed in marvelously gigantic jars and perched on shop counters tempting the eye.
One of the reasons for its rise in popularity, perhaps, is that biscotti came on the scene just about the time we all had a heightened interest in controlling our cholesterol.
The biscotti was a natural, because, in its most traditional form, it has little or no fat. Indulging in one became a healthy-but-satisfying option to muffins or cookies.
On the other hand, aside from being a tasty-yet-healthy side-kick to wine, tea and espresso, they also pair up nicely with ice cream and hot cocoa.
The literal translation of biscotti is “twice baked,” and refers to the cooking process in which logs of baked cookie dough are sliced diagonally into somewhat slender fingers and then given a second baking to dry them out and crisp them up.
This is what makes them terrific keepers — up to three weeks or longer. In fact, if they begin to stale, simply slip them into the oven for a moment to bring them back to fresh-baked quality.
Flecked with milk chocolate and almonds, these crispy biscotti have a rich chocolate flavor.
Double chocolate decadence biscotti
2/3 cup whole almonds
1/2 cup butter
1/4 cup sugar
2 eggs
2 tablespoons amaretto or Kahlua (or double-strength coffee)
2 cups plus 2 tablespoons all-purpose or unbleached flour
1/3 cup unsweetened cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup chopped milk chocolate
Preheat oven to 350 degrees.
Place nuts in a shallow pan and bake for 8 to 10 minutes or until golden brown. Let cool.
In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs and liqueur or coffee.
In a bowl combine the flour, cocoa, baking powder and salt. Add to the creamed mixture, mixing until blended.
Cut nuts into halves or thirds. Fold in nuts and milk chocolate.
Divide the dough in half.
On a greased and floured baking sheet pat out each half into a log about 1/2 inch high, 11/2 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack.
Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick. Place the slices upright on the baking sheet 1/2 inch apart and return to the oven for about 8 to 10 minutes longer to dry slightly. Let cool on a rack.
Store in a tightly covered container.
Makes about 31/2 to 4 dozen.
Recipe from “Biscotti,” by Lou Seibert Pappas
The popular breakfast snack granola imparts a wholesome oat crunch to these cookies.
Granola biscotti
1 cup granola (recipe follows; see note)
2/3 cup blanched sliced almonds
1/2 cup butter
2/3 cup light brown sugar, packed
1/3 cup honey
2eggs
1 teaspoon vanilla extract
2 cups unbleached or all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1-1/2 teaspoons cinnamon
1/4 teaspoon salt
Prepare the granola and set aside (or use prepared granola).
To prepare biscotti dough, place nuts in a shallow pan and bake in a preheated 325 degree oven for 8 to 10 minutes or until golden brown. Let cool.
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in honey, eggs and vanilla. In a bowl combine the flour, baking powder, baking soda, cinnamon and salt. Add to the creamed mixture, mixing until blended.
Mix in granola and nuts. Divide dough in half. On a greased and floured baking sheet pat out into two logs, each measuring 1/2 inch high, 11/2 inches wide, and 14 inches long, spacing at least 2 inches apart.
Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes.
Place on a cutting board. With a serrated knife slice diagonally at a 45-degree angle about 3/8-inch thick. Lay the slices flat on the baking sheet and return to the oven for 10 minutes longer, turning them over once, to dry slightly. Let cool on a rack. Store in a tightly covered container.
Makes about 4 dozen.
Recipe from “Biscotti,” by Lou Seibert Pappas
Granola
1-1/2 tablespoons olive oil or vegetable oil
1-1/2 tablespoons honey
1-1/2 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
1 cup regular oatmeal
Place in a small saucepan the olive oil or vegetable oil, honey, brown sugar and vanilla extract. Heat, stirring, just until combined.
Spread oatmeal in a shallow baking pan. Pour the honey mixture over the oatmeal and mix until well coated.
Bake in a preheated 325 degree oven for 30 minutes, or until oatmeal is slightly crisp and lightly browned, stirring twice. Let cool.
Jan Roberts-Dominguez is a Corvallis, Ore., food writer, cookbook author and artist. Readers can contact her by e-mail at janrd@proaxis.com.
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