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I followed the recipe and I was disappointed. (For chocolate biscotti made with cocoa, look elsewhere.)Įditor's note: This recipe was originally published in the January 2009 issue of ‘Gourmet’ as Nonna’s Biscotti and first appeared online December 21, 2008. Switch the almonds out for hazelnuts or pistachios, or dunk the cooled biscotti cookies halfway into melted chocolate. Mix in orange zest, lemon zest, or dried fruit-try cherries or cranberries, drizzled with white chocolate. Once you learn the technique, you can tweak the add-ins to suit your tastes. It produces crunchy cookies that taste even better a day or two after they’re baked-if they last that long. This Italian biscotti recipe is one of our favorite Christmas cookie recipes.
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For peace of mind, feel free to line yours with parchment paper if you’re worried about the dough sticking. Instead of using a prepared baking sheet, Orlanti bakes biscotti on ungreased ones. You won’t even need an electric mixer-a large bowl and wooden spoon will suffice. Here the wet ingredients are mixed together before adding the dry ingredients into the same bowl-that means there’s minimal cleanup. You’ll also stir lots of chopped skin-on toasted almonds into the sticky dough before giving it the twice-baked treatment indicative of the best biscotti recipes. Tony Oltranti’s take on the quintessential Italian cookie is flavored with both almond and vanilla extracts and gets extra oomph from a pour of brandy. This easy biscotti recipe was featured in Gourmet magazine as part of a home cook’s classic Northern Italian entertaining menu.