Biscotti in general is easy to make. It tends to be a one bowl cookie that you bake twice. This one was a two bowl. They came together pretty easily. Dorie's has us make two logs, but I like mine smaller, so I made three. I'm always surprised by how much biscotti spread. I like to skip the middle step of moving the logs to a cutting board, so I carefully cut on my cookie sheet. They bake a second time. It gives it a lovely crunch.
These were a hit with the family and the friends who tried them. I used almonds and chocolate chips in mine, but I could see many many variations. I sprinkled coarse sugar on top, and I liked the crunch and sweetness that it added.
9 comments:
I cut mine on the cookie sheet too. Your biscotti look great!
those look chocolaty and delicious!
Ice cream spoon - excellent point about the versatility of these cookies!
I cut biscotti on a Silpat once and that wasn't a good idea since I cut the Silpat too! Yours are super dark chocolaty!
These look fantastic! I also (carefully) cut mine on the cookie sheet with a serrated knife and it's SO much easier.
Great idea to make them smaller. And great idea to use coarse sugar. I have some, but I was too lazy to get it out and use it!
LOVE your idea of using them as ice cream scoops...BRILLIANT! Guess I'll have to bake another batch...darn it!
It never would have occurred to me to eat biscotti and jam, but that sounds great! I use silpats and would not want to cut it, but I like the idea of not transferring the cookies.
These were good weren't they? Ice cream and biscotti - sounds perfect to me.
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