More than a dozen Italian biscotti recipes are available at MarthaStewart.com, including the traditional almond biscotti made without butter or oil, flavored with vanilla and baked twice. Two other variations from the site include cherry espresso biscotti and Mexican chocolate biscotti.Continue Reading
Biscotti literally means "twice cooked," and in the Italian tradition, it is delicious dipped into coffee or tea. Some recipes include anise or lemon extract as flavoring, or they use hazelnuts in place of variations that call for almonds.
The home baker must form biscotti dough into flattened logs by hand. Dusting hands lightly with flour or lightly spraying them with a nonstick cooking spray prevents sticking.
Most home recipes call for baking the logs until fairly firm, which usually takes less than 10 minutes. Next, the baker slices the logs and bakes them a second time until the slices are firm and crisp. Just a few recipes, such as Martha Stewart's chocolate-pistachio biscotti, require a finished texture that is crisp but still slightly soft in the center.
The baked bars tend to develop more flavor after a day or so. They can be stored fresh for two or three days in an airtight container depending on the recipe or frozen for up to three months.Learn more about Desserts