TigerChef

Biscottis are Italian cookies that are baked twice: the first time, it is baked in the shape of a log and then it is baked a second time as individual slices. Legend has it that they have been around since Christopher Columbus’ times, making the cookies more than 500 years old. Biscottis are dry and could be stored for longer periods of time than the regular cookie. Being that they are nonperishable, they were particularly useful in the olden days for journeys and during wartime.

Ingredients:

½ cup oil
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
¼ tsp salt
½ cup chopped almonds (optional)
½ cup chocolate chips (half black, half white)

 Directions:

1. Preheat oven to 350°F.
2. Combine the oil, sugar, eggs, vanilla extract, flour, baking powder and salt, one at a time, in the order listed. Allow the batter to mix for approximately three minutes before adding the almonds and the chocolate chips.
3. Pour the batter onto a parchment-lined cookie sheet, shaping it into a log about 2 inches wide.
4. Sprinkle the log with a mixture of 2 teaspoons sugar to ½ tsp ground cinnamon.
5. Bake for 25 minutes or until firm. Remove and cool.
6. Once cooled, slice the log into ½ inch slices and place them on their side on a cookie sheet.
7. Bake until desired crunch or lightly browned. Turn onto the second side and again bake until lightly browned or desired crunch.

Tip: The longer the biscottis are baked, the harder they will be. 8. Allow biscottis to cool before storing.

This recipe may sound a bit exotic, but it is just as easy, if not easier than, making any other cookie and they are an absolutely delicious, elegant and  classy treat! Try them with your morning coffee or cup of milk. It’s what I think is the perfect mix of a cake and a cookie!

Filed under: History • General • Recipes

Tags: biscotti's, recipe