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By Domenica Marchetti
Ciao Biscotti is a suite of forty four actual biscotti from Italian cooking specialist Domenica Marchetti. Studded with nuts, embellished with chocolate, or dotted with dried fruit, biscotti, Italy's distinctive twice-baked cookies have a crunchy, toasty, enduring attraction. ideal for dunking into espresso, tea, or Vin Santo, they are effortless to make; and remodel an easy bowl of ice cream or sorbet right into a precise dessert. With savory parts swapped for the candy ones, biscotti are a scrumptious accessory to a cheese platter. Nibble on conventional flavors equivalent to Hazelnut or Anise, coffeehouse neo-classics like Christmas Cranberry-Pistachio, tempting new models similar to Browned Butter and Toblerone, or savory ones, together with Mountain Gorgonzola and Walnut, and flavor the perfection of a vintage cookie. Ciao biscotti!
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Extra info for Ciao Biscotti: Sweet and Savory Recipes for Celebrating Italy's Favorite Cookie
Example text
So pour yourself a glass of Vin Santo—or a cup of coffee—and together let’s celebrate yet another one of Italy’s delicious contributions to the culinary world—biscotti! BISCOTTI BASICS A Word about the Word Biscotti A certain amount of confusion surrounds the word biscotti, so I’d like to clear that up. ” In Italy, the word biscotti has come to be a catchall term for cookies. The specific twice-baked cookies originating in Antonio Mattei’s bakery in Prato are more commonly known as biscotti di Prato or cantucci di Prato.
Techniques It’s not difficult to master the techniques to make perfect biscotti—mixing and shaping the dough, slicing the baked logs, toasting nuts, melting chocolate, and so on. Read through this section to familiarize yourself with the techniques used throughout this book. As with any cooking or baking process, the more you do it, the more accomplished you become. Prepping nuts Many recipes in this book call for toasting nuts or removing their skins, or both. Follow these simple instructions to remove the skins from almonds, hazelnuts, and pistachios.
Turn the dough out onto a lightly floured work surface and pat it into a disk. Divide it in half. Lightly moisten your hands with water and gently roll one portion of dough into a rough oval. Place it lengthwise on one half the baking sheet and use your hands and fingers to stretch and pat the dough into a log about 21/2 in/6 cm wide and 11 to 12 in/28 to 30 cm long. Shape the second piece of dough in the same way, moistening your hands as necessary. Press down on the logs to flatten them out a bit and make the tops even.