Hubby recently bought a couple of new books. I grabbed this one to see if it had any fun recipes I could try for Christmas.
Here is this biscotti recipe by a different name on the web. The book explained that this was not the biscotti I like to make ( cantuccini), which is a much harder cookie. Seems like they added butter and more sugar to Americanize it so it would be crisp and sweeter.
But heck, why not try it and how could you go wrong with all of that cinnamon!
To get started I roasted the pecans. The recipe says to put them in the oven. I just roast them on the stove.
Then to mix the butter with the sugar.
After the rest of the ingredients have been added and mixed, the dough is formed into two loaves on a cookie sheet. It is then spritzed with water and covered with cinnamon sugar.
Then off they go in the oven.
After their first bake they are removed from the oven and allowed to rest for 10 minutes. They are then spritzed with water and given another 10 minutes to rest (Gosh, how tired are they anyway?) before slicing and sending back into the oven for baking the second time.
And now they are ready to eat!
This dough is so much easier to work with than the cantuccini I make. This recipe also has several additional steps including the spritzing and covering with the sugar. I like that they contain white whole wheat and oats.
As I mentioned, they are a crisp cookie, not firm. But that being said, they are wonderful! I love the triple shot of cinnamon – with the chips, the teaspoon of ground cinnamon, and then the cinnamon sugar. I will probably make them again and they are delicious, but to me they are a cookie, not biscotti! If you like a softer biscotti, you will love this one.
I disagree with King Arthur. I don’t think they are a very sturdy cookie. I don’t see them traveling well except maybe from the plate to my mouth!