The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Assunta’s Italian Stuffed Biscotti

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turosdolci's picture
turosdolci

Assunta’s Italian Stuffed Biscotti


I like to save these for special occasions because their elegance is truly fitting for those special moments. I make them for family gatherings and think they are a nice summer biscotti because of the ingredients of dates; pineapple, Maraschino cherries and walnuts. They make a very pretty summer cookie tray.


 


http://turosdolci.wordpress.com/2010/06/24/assunta’s-italian-stuffed-biscotti/



 

Comments

Kingpin008's picture
Kingpin008

These sound fantastic, but unfortunately when I click the link I get Error 404 - Page Not Found. :(

SylviaH's picture
SylviaH

They look delicious..I also get Error when going to your blog.


Sylvia

turosdolci's picture
turosdolci

Sylvia,


 


I replaced the link and tested it and it works. Please try it again.  Thanks!

Kroha's picture
Kroha

If you could not use walnut, or any other tree nut or peanut, what would you substitute with that would still be authentic?  Or is it better to simply forgo wlanuts?  My son is allergic to nuts, and I love to bake yummy stuff for him and the rest of the family!


Thank you for the advice!


Kroha

cgmeyer2's picture
cgmeyer2

i frequently use whole or ground flax seed as a substitute for nuts.


hope this helps


claudia

turosdolci's picture
turosdolci

Flax seed is a good idea, I don't know if they will change the flavor, but you could try it or just leave them out and make sure the fruit is wll drained. Thanks for the suggestion Claudia.


 


Patricia

turosdolci's picture
turosdolci

This is always a problem with recipes like this.  We make biscotti as a business and have to make this adjustment for people with allergies all the time.  In many cases we can leave them out of most biscotti.  Naturally it is not the same but they are still good and there are a number of them where the nuts are not that important. But in many things nuts not only add flavor and compliment the other ingredients such as dates for example, but also abosrb liquid. Since this is a fruit mixture this may be the case here. I've never made them without nuts so I don't know how this would effect cookie. But I would say that there is so much flavor in this cookie that you probably should try it.  I would suggest that you make sure that you remove the juices of the fruits especially the pineapple before you cook them.


Patricia

rayel's picture
rayel

Biscotti apparently are not always twice baked. Your cookie recipe reminds me a bit, of the fig cookies my mom used to make. The method especially. Thanks for sharing.  Ray

turosdolci's picture
turosdolci

Ray,


There is a fig stuffed cookie made similar to this. The filling is figs, raisins, walnuts. The dough is very different then this one. I make them, but shape them like a ravioli. I will make them at some point and post them.


Thanks,


Patricia


 

rayel's picture
rayel

Hi Patricia, it is really tough to recall many details, but I believe they were rolled loosely, then cut to a two in. (or so) length. The dough was a soft simple somewhat sweet cookie dough, and sometimes were not frosted. Ahh, memories.


Ray

turosdolci's picture
turosdolci

Right, the dough is soft and I don't frost them I just dust them with confectionary sugar.  I'm sure there are many ways of shapping them and in Italy sometimes the same cookie, pasta etc. have different names. They are really delicious and will make them later in the year maybe Thanksgiving or Christmas.  They are a good holiday cookie. In the process of a move right now and will have to wait until later in the year to make them. I think Mary Ann Esposito has a recipe for them that comes from Sicily.


Thanks Ray,

Kroha's picture
Kroha

I also often use seeds in savory recipes to get the crunch that nuts provide, but have not tried that in sweet recipes.  I might try making a half with the seeds and half without to compare. 


Kroha