I made these biscotti for the holidays because they are apparently a popular holiday item. I think the biscotti turned out just okay. I am 100% Italian-American and an exceptional Italian cook. I grew up cooking and baking with my beloved mom and I've made MANY biscotti in my lifetime. After reviewing similar recipes, I made some simple changes to this recipe because I think doing so makes the biscotti a bit more authentic & tasty. For starters, I increased my oven temp to 325F degrees; you might also do 350F degrees, a standard temp for biscotti. I increased the flour to 2-2 1/4 cups, added 1 tsp vanilla extract, 1 tsp orange extract & 1/4 tsp of cinnamon. I changed the olive oil to 1/3 c vegetable oil 'cause I think olive oil is way too heavy for biscotti. I also added even cups of dried cranberries and pistachios. I ALWAYS bake biscotti on parchment paper! As the biscotti cooled, I melted 8 ounces of semi-sweet chocolate with 1 tsp of shortening and when melted, dipped the biscotti into the mixture. I think without a chocolate glaze, the biscotti are way too bland...I think chocolate makes the biscuits a LOT more interesting. Finally, if you are into baking biscotti like I am, invest in a simple electric knife for cutting the logs...it really is the only way to go! Also, forget all the flipping and turning. Simply cut your biscotti while warm, space them a bit, keep them upright & return them to the oven for another 15-20 minutes. Enjoy and happy baking!
Was this review helpful?
59 users found this review helpful
I made these biscotti for the holidays because they are apparently a popular holiday item. I...