Tag Archives: biscotti

Almond Biscotti

One of the newest cookbooks to our collection came during this year’s annual Christmas cookbook haul.  It is called Chewy, Gooey, Crispy Crunchy, Melt-in-Your-Mouth Cookies by Alice Medrich and I am slowly making my way through it.

Since we are both big fans of the biscotti, I decided to tackle crunchy first.  As you may have heard, M is crazy for the Cardamom Biscotti and requests it often.  I assured him that these would be just as good (they actually aren’t) and that it would allow me to try something new.

Biscotti are great in that they provide a terrific bit of sweet to the end of a meal without the addition of any fat.

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Cardamom Biscotti

Every now and then, M comes up with a cookie that he likes for me to make over and over.  Recently, he has been on a biscotti kick as they are light, essentially fat-free and I suppose they make him feel less guilty about his cookie habit.  The problem with this repetitive baking is that the challenge of trying something new vanishes.  But, his resulting joy and appreciation more than makes up for the fact that I can now make these in my sleep.

I have already posted once on biscotti but this new one, with its exotic cardamom flavor, is so good that I feel compelled to share.  The recipe calls for the baker to crack open cardamom pods, remove the seeds, and crush them.  It’s a tedious, time-consuming task and I suppose one could cut corners and use cardamom seeds or ground cardamom (both of which we have, along with the pods) but I decided to get cracking and husking.  The resulting aroma and flavor is truly special, and I suspect more powerful than what you would get from taking the shortcut.

Cardamom Biscotti

These crisp, crunchy, mildly-spiced cookies make a lovely accompaniment to a scoop of vanilla ice cream or fresh fruit and are wonderful with a cup of coffee or tea.

They are also the perfect ending to a lovely meal in lieu of dessert.  Just ask M (daily).

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Lavender Honey Biscotti

We once made our own bitters.  It was quite the exhausting process sourcing all of the hard to find ingredients – tonka beans, gentian root, cassia sticks.  Huh?  Many were found in New York’s specialty markets, some online, and others in our kitchen cupboard.  The brew was assembled in a mason jar with charred oak chips and then put at the top of a closet to cure? ferment? whatever it is that bitters do for six months or so.  The result was an incredible tasting treat that is the highlight of many a cocktail.

But I digress… One of the key ingredients was dried lavender, that we now have an abundant supply of thanks to the minimum mail order quantity.  I have been looking for a use for it and finally decided to bake with it.  The resulting Lavender Honey Biscotti are delicious, low in fat and extremely easy to make.  In addition to adding a distinct, yet light, taste to the cookies, the lavender also provides a nice aroma while the biscotti are in the oven.

Now if I can just find a use for all that leftover gentian root.  Ideas, anyone?

Lavender Honey Biscotti

Cook’s Illustrated won’t share the recipe with you but I will…

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Filed under Breads, Cookies, Sweet