We love making varieties of this biscotti, sometimes with different nuts, or even peanuts, sometimes with chocolate chips or different kids of dried fruit. The recipe is so versatile, but this combination is our mom’s favorite; apricot and pistachio is a classic flavor profile of lots of Syrian and Middle Eastern desserts. Continue reading
We promised you a new recipe for biscotti, and we may be delayed, but here you go!
These are very different from the last ones. They’re much easier to make, but that doesn’t mean they’re less delicious. We also cut them into much smaller pieces, allowing for much less breakage (like, we couldn’t make ice cream out of the crumbs), but you can really bake and slice them however you prefer. Continue reading
Although we found this recipe in a cookbook and properly cited it, we chose to take it down. We plan to share with you a new and equally delicious recipe for biscotti in the near future, so stay tuned! In the meantime, please enjoy our lovely photographs of the process. If you have any questions regarding this subject, feel free to email us or leave a comment.
I love biscotti, especially this biscotti. They sell them all over New York, but I’m always too cheap to buy it. So when my aunt gave me the recipe from one of the Lottie’s Kitchen cookbooks, I hung it up on the fridge, ready to bake it. Well, it took a few months to finally get started. Biscotti baking is a whole day activity, really. Especially if you only have two available baking sheets. Make sure you have enough time to make the dough, bake it off once, then cut them and bake them in batches. It took me about five hours, including clean up (well, I was working on a few other things at the same time and don’t have a dishwasher). Continue reading