Pine Nuts, Anise and Lemon Biscotti
I just love them. The texture is a perfection, these biscotti are crunchy but not teeth-breaking hard, and very aromatic. You might be tempted to add more flour to the dough, but don’t do so, or the...
View ArticleBrown Butter, Lemon, and Caper Biscotti
This is an adaptation of Martha Stewart’s recipe. To assure the crispiness of the cookies I substituted some part of the flour for cornmeal. For the same reason, I let them dry in the turned off oven...
View ArticleAnise Pistachio Biscotti
These poor things were baked to be crushed into biscotti crumbs needed for executing another dessert (getting ahead of the story: which is delicious and being posted later :). But I liked the outcome...
View ArticleHoney Cardamom Mousse with Mango Gelée and Pistachio Apricot Kernel Toasts
Desserts served in glasses (or any other vessels) are stress-free for entertaining hosts. All you have to do on the day you are having guests over is to transfer these glasses from the fridge onto the...
View ArticlePistachio Apricot and Orange Flower Water Biscotti
I wish I had more time to bake for my own family and friends this holiday season. I’ve been so busy lately. Biscotti of different kinds are always on my “to-bake” list around Christmas time. They keep...
View ArticleOne Cornmeal Dough – Two Different Biscotti: Poppy Seed Wild Blueberry...
These are very different in taste, although they are made from the same cornmeal dough. I am cutting some corners here: Christmas is so close. One batch yields about a dozen and a half of each kind....
View ArticleChocolate Cocoa Nib Cherry Biscotti and Chocolate Coconut Macadamia Nut Biscotti
Here I am speeding up the baking process. These two different in taste biscotti are made from one chocolate dough. Makes about 1½ dozen of each kind Ingredients: 2 cups all-purpose flour ½ cup...
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