I almost sat this week of Project Pastry Queen out, and I am so glad I didn’t.
Biscotti is something I’ve been wanting to make for a while. It’s one of those things that seemed simple enough in theory, yet I had zero clue how it was actually made.
Well, I was right. It’s totally simple. So simple, you may just want to make it all the time.
I know I do. As much as I adore a big, hearty breakfast of bacon and eggs, there’s something equally satisfying about a perfect cup of coffee and a plate piled high with deliciously crunchy biscotti for dipping. I can also tell you that this stuff is highly addicting – I haven’t been able to stop eating since last night when I made it. It’s definitely on the sweet side, so you may want to decrease the sugar a bit if that’s not your thing; I think the sweetness makes it perfect for dipping into a cup of strong, black coffee.
I love that biscotti is so easily adaptable; the original recipe uses hazelnuts, but since I had almonds on hand I went with those instead. You can also add dried fruit or chocolate chips, or after baking, dip them into melted chocolate. And, we can’t forget about what adorable little gifts these would make for the holiday season – you could wrap them in cellophane and tie them in pretty bows, and give sweet little packages out to everyone who makes a difference in your life.
That is, if you have any left.
The one thing I can warn you about if you decide to make them is that if you decide to halve the recipe as I did (the original makes 6 1/2 dozen) you may want to decrease your baking times a few minutes. You should also try to slice them as evenly as possible; that will help them to brown more evenly. Head over to Kalyna’s blog for the full recipe!