The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Biscotti

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Floydm's picture
Floydm

Biscotti

I get a lot of books from publisher, most of which I don't post about, but I received one today that I really like. 


Biscotti: Recipes from the Kitchen of The American Academy in Rome, The Rome Sustainable Food Project comes out in a week or so.  It is a little book but contains a really nice selection of cookie, biscotti, and meringhe recipes.  There are a nice range of recipes, everything from basic sugar cookies to fava bean cookies, and while a few require ingredients that I don't keep around the house (fava beans, pine nuts), none of them that I've looked at strike me as terribly complex or inaccessible.


What else.  The photography and typography are nice, the paper feels nice, it is just... a really lovely little book, one that feels more expensive than the thirteen bucks you can pick it up for right now. It'd make a nice, inexpensive gift for anyone you know who likes to cook and bake but hasn't yet caught the bread bug. 


I've not baked any of the recipes from it yet, but I shall soon.

Comments

BerniePiel's picture
BerniePiel

been looking for a really good biscotti recipe for some time to give as Christmas gifts since the family seems tired of my anise seed cookies.  Don't blame them though, twenty-five years of the same Christmas cookie is probably a bit much....{:-)


Bernie Piel

carefreebaker's picture
carefreebaker

I love the flavor of anise. Would you be willing to share your anise seed cookie recipe with me? ty


The biscotti cookbook is now on my wish list from Santa. :)

BerniePiel's picture
BerniePiel

Gourmet Cookbook that was published in the 60's and has a maroon colored leather hardbound cover.   it was a weddiing present from my ex and I'm glad I was able to keep it.  It's lovingly well worn, and it's my stand by "go to" when I want to cook the unsual.  Because it's late, I'll send it tomorrow, CFB.


Bernie Piel

carefreebaker's picture
carefreebaker

I guess you must have forgotten about sharing the recipe.

coffeetester's picture
coffeetester

I have been back from Italy for 3 weeks and cannot find a recipe to replicate the biscotti I was eating there. They where more like a cookie and had a Corn Flake on top with pine nuts inside. The cookie was very light but crunchy (Did not break teath to bite it but would get a lot of crumb from each bite). If any one has this book and can see a recipe like this in it I will go buy it.


Thanks Mike

felicekitchen's picture
felicekitchen

what is commonly known as a biscotto is really a cantuccio - made with NO butter fat or oil

(biscotti in italain means twice cooked but also means any 'cookie'  What is commonly called a 'Biscotto' is really a Cantuccio!)

thats the real italian one as they were made to dip into vino santo , coffee or juice and adding any fats would leave a greasy residue in the drink. They have to be hard..anything softer would not work!

some examples here

http://felicebiscotti.com