Biscotti

Don’t these just look fabulous?

I recently joined the Women’s Culinary Network (WCN) and we had our first event of the year – The Network & Nibble Event – last week. I brought biscotti to the event and it was a huge hit!

I always thought biscotti was an extremely difficult thing to make, but after learning how to make it at school I realized that it’s not so tough at all. There are just a lot of steps.

I can’t share the recipe with you, but I will offer you some tips on how to make a perfect biscotti:

  1. Almonds are great in biscotti – a combination of coarse (about 1/3) and fine (2/3) will taste best.
  2. If the dough is too crumbly and you are having a tough time rolling it, which happened to me, add a little bit of warm water to the dough until you reach the right consistency.
  3. My biscotti took slightly longer to bake than the recipe suggested. Keep a careful eye on the biscotti’s progress at all times. Although my first batch turned out excellent, my second batch was slightly over baked.
  4. Cut the biscotti on a bias to achieve the greatest length.
  5. Decorate! It’s really easy to do, all you need is some chocolate, a plastic bag, and a little bit of patience.

If you have any tips for biscotti or questions, please leave a comment.

Yours edibly,

Elana

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2 thoughts on “Biscotti

  1. I make chocolate chip biscotti with vector, they are super low fat and super delicious.

    I also love biscotti with dried fruit- cranberries and apricots.

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