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These twice-baked cookies are savory, not sweet
Surprise! These biscotti have a savory twist.
Have you ever considered an aged asiago biscotti with a class of chilled Prosecco? Or how about a pepper Jack biscotti with a pint of ale? We think you should, so we’ve rounded up three of Domenica’s delicious savory biscotti recipes for you to try:
Because what recipe isn’t made better by the addition of delicious cured pork belly? Click here for the recipe.
Mountain Gorgonzola and Walnut Biscotti
This crispy biscotti has lots of tangy blue cheese flavor thanks to crumbles of pungent mountain gorgonzola. Click here for the recipe.
Like cheese and crackers (but better), these Gouda crisps pack a nice smoky punch thanks to a pinch of paprika. Click here for the recipe.
For more about Domenica, visit her website. Or, click here to buy a copy of Ciao Biscotti.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.
The Ever Popular Biscotti
Biscotti have taken the world by storm. These subtly sweet, crisp cookies can be found in different countries around the globe, although they can be traced back to Italy as far back as the fourteenth century. In fact it is said Christopher Columbus carried these cookies on his voyages because they were so sturdy, and their dryness prevented the problem of spoilage. The name biscotti can be translated as twice cooked which indeed describes how these tasty cookies are made. By baking them twice, they lose any excess moisture, which ensures a crisp, dry cookie perfect for dipping. Since biscotti are not very sweet, they are a perfect snack at any time of the day, whether they are enjoyed with a cup of coffee in the morning or dipped into a sweet dessert wine after dinner.
Biscotti come in a myriad of flavor combinations, chock full of almonds, hazelnuts, pine nuts, citron, raisins and even chocolate pieces. The traditional favorite biscotti in Italy must be the Biscotti di Prato, which are crisp, dry almond cookies named after the city of Prato and usually served alongside a glass of Vin Santo wine for dipping. Vin Santo is a Tuscan wine ranging from dry to sweet with a golden brown coloring and intensity of flavor that pairs perfectly with the almond wafers. Another popular Italian biscotti are the anise-flavored variety, which seem to have been created to be eaten with a cup of caffelatte, or coffee with steamed milk. There are no set rules as to what can and cannot be eaten with this crispy treat, it is traditionally served with coffee or dessert wines in an Italian household. It can also be served with milk, tea and hot chocolate. The crisp, dry texture of the cookie makes it ideal for dipping into your favorite beverage.
Today, Americans are creating a biscotti renewal, embracing this Italian dessert with such enthusiasm that biscotti can now be found in every coffee shop, bakery and grocery store. There is a variety for every palate, whether it is low in fat or sugar, frosted, full of nuts and dried fruits, or delicately flavored with lemon or spice. Biscotti can easily be made at home with good results if a few simple tips are followed. They are quickly molded into long logs, which are baked. Then after allowing them to cool for ten to fifteen minutes, they are sliced into wafers, which are returned to the oven to crisp up. Most twice-baked cookie recipes can be divided into two categories. The first are those made with eggs as the only adhesive ingredient, and the second are those that utilize butter or shortening as well. The biscotti made with added fat tend to be more delicate in texture than those made only with eggs. Other differences are mainly in the form of the types of additives and flavorings implemented in the recipe. The cookies can be either sinfully decadent or health conscious depending on the ingredients used. You can find my Biscotti Collection HERE or click on the links listed under the photo below.
Here are a few helpful hints to keep in mind when baking biscotti!
* Recipes using shortening or butter tend to yield a more shortbread-like texture and are softer in the center than ones using just eggs particularly when still hot from the oven. The cookies should always be baked on a baking sheet lined with parchment paper or foil for easy removal.
* Mix the dough just until it sticks together. Don’t overmix. Lining the baking sheet with parchment paper prevents sticking and makes cleanup much easier.
* Normal biscotti dough may appear very dry and barely stick together avoid the temptation to add water to moisten the dough.
* Use a sharp, serrated knife to cut the biscotti for their second baking. Slicing the loaf on an angle allows for longer, gourmet looking slices. The slices should be cooked until just lightly browned. They will continue to harden and crisp during cooling, so do not be tempted to over bake them to ensure crunchiness.
* If your log-shaped loaf crumbles when you attempt to cut it into strips, wrap it firmly and place in the freezer overnight before attempting to cut it again. This method works well with cookie recipes that include whole nuts or melted chocolate as well.
* Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly.
* Store biscotti in an airtight container. They will keep well for a few weeks. Frozen, they will keep for months.
Begin by combining the dry ingredients: flour, natural unsweetened cocoa powder, baking soda, and salt.
Set aside, then cream the butter and sugar in the bowl of an electric mixer.
Beat in the eggs one at a time.
Then beat in the vanilla extract.
Add the dry ingredients and chocolate chips.
Mix to combine. The dough will be sticky.
Scrape the dough out onto a floured work surface, and dust the dough with flour as well.
Roll each piece of dough into a short log.
Transfer the logs to a parchment-lined baking sheet.
Then shape into longer logs about 3/4-inch high and 2 inches wide.
Bake the logs for about 35 minutes.
Let cool slightly, then slice on the diagonal about 3/4-inches wide and turn the biscotti on their sides.
Place back in the oven for 10 minutes to crisp up. Let cool a bit, then serve with coffee, tea or milk.
2. Dr. Pepper Sloppy Joes
Usually sweetened with sugar, ketchup or brown sugar, the sauce for these family-friendly sandwiches score some sweetness from maraschino cherries.
Opt for 85/15 or 90/10 ground beef (or ground turkey!) for a low-fat yet flavor-packed sandwich filling. And swap the Dr. Pepper BBQ Sauce for a low-sugar barbecue sauce to cut down on the sweet stuff.
If you're counting calories or carbs, try piling the cherry and meat mixture over a bed of greens or zoodles instead of using a bun.
Get the Dr. Pepper Sloppy Joes recipe and nutrition info at Dinner Then Dessert.
Cola Cake Recipes and Desserts
One of the most popular ways to cook with Coca-Cola is to make moist and rich desserts! Anyone who's ever tried a slice of cake made with soda can attest to how yummy it is. From chocolate to carrot cake to the more unique flavor of tres leches, there are plenty of varieties of Coke cake recipes to choose from. Indulge your sweet tooth with one of the reader-favorite cola cake recipes below and you'll be hooked on this easy and fun baking technique for years to come!
What better place to start than with this Coca-Cola Fudge with Walnuts? This sweet treat is delicious as an after school snack or after dinner indulgence.
Who doesn't love a classic Coke float? This traditional dessert is perfect in the summer months, but we've been known to make them all year long. There's something about the bubbly soda and creamy vanilla ice cream that is just the best!
If you're a fan of Jello, then you've got to give this Coca-Cola dessert recipe a try. It's sweet and flavorful, with that cola flavor that we all know and love. Your friends and family will love this unique dessert!
These adorable cupcakes prove that sometimes classic is best. It doesn't get much more classic than chocolate and cherries, or cherries and Coke. So it just makes sense to combine them! We especially love the pretty pink frosting on these Coca-Cola cupcakes.
This delicious chocolate Coca-Cola cake is almost too indulgent to be allowed. You've got layers and layers of chocolate, topped with a fluffy whipped frosting (plus even more chocolate). What's not to love?
This classic Coca-Cola cake is the perfect snack or dessert to serve to your family. It's full of rich chocolate flavor, and it's so easy to make! We won't tell whether you enjoy it with a cold glass of milk or an icy sip of Coca-Cola. We think it would be amazing with either one.
This copycat recipe will inspire you to skip the restaurant! Try this delicious Coca-Cola recipe from Cracker Barrel, and embrace an evening of down home cooking and indulgence. The scoop of ice cream is optional, but we highly recommend it.
Do you like Coke in sweet recipes or savory recipes? Or would you rather just drink it? Let us know in the comments!
Scroll through the process photos to see how to make Sourdough Biscotti:Combine the sourdough discard, eggs, oil, vanilla and lemon zest Dump the biscotti dough out onto a work surface and finish kneading in the flour by hand. Form the dough into a ball and divide it into two equal pieces. Form the dough into two logs. Cool the baked biscotti completely before proceeding. Slice the cooled loaves on an angle. Line the sliced biscotti onto a sheet pan and bake until golden brown on both sides.
FAQs about Sourdough Biscotti:
Yes. To work ahead, the dough logs can be wrapped and refrigerated for several days or frozen for several weeks. The baked loaves can also be held for a couple of days before slicing and baking the second time. Since biscotti keep so well, you can make the biscotti completely several days or even several weeks before you&rsquore ready to serve them.
Since the word &ldquobiscotti&rdquo literally means &ldquotwice cooked&rdquo you do need to bake them twice to make &ldquobiscotti&rdquo. That being said, if you want a soft cookie, the pastry police won&rsquot come to your house if you skip the second bake.
There is no need to refrigerate biscotti. In fact, the refrigerator could make the cookies soggy. The biscotti are best stored at room temperature in an airtight container.
I have kept biscotti in a cookie jar with a tight lid for several weeks.
Yes. But since they keep so well at room temperature there&rsquos usually no need to freeze them. If you want to keep them more than two weeks they can be frozen for up to 3 months. You might want to re-toast them briefly after defrosting if they are less crunchy.
If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.
- Make the sauce: To a blender, add asian pear, sesame oil, chili garlic sauce, honey, rice wine vinegar, tamari sauce, minced garlic and minced ginger. Blend until asian pear is pureed and sauce is smooth. Pour sauce into a small saucepan and bring to a boil. To a small bowl add water and cornstarch and stir to create a slurry. Once sauce is boiling add cornstarch slurry to the sauce and stir. Allow to simmer for 2 minutes. Set aside.
- Preheat oven: Heat oven to 400°F.
- Prep your Chicken: pat chicken wings dry with a paper towel. Season with avocado oil, chinese five spice, salt and pepper. Toss to Coat.
- Bake Chicken: Place chicken on a wire rack lined baking sheet. (if you don&rsquot have a wire rack, use parchment paper) Bake for 40 minutes, flipping the chicken after 20 minutes.
- Get the Skin Crispy: Remove chicken wings from the oven. Turn the Broiler on to HIGH. Place chicken under broiler for 8-10 minutes, until browned.
- Toss with Sauce: Once chicken is done add to a large bowl. Pour korean bbq sauce over the top and toss to coat all the wings with the sauce.
- Garnish: garnish with black and white sesame seeds and sliced green onions.
I seriously cannot wait for you guys to try this recipe. It&rsquos definitely up there as one of my favorite flavors! What are you favorite flavors? Have you tried my Garlic Parmesan, Honey Sriracha, Chili Lime or Sweet & Spicy BBQ Chicken Wings yet? If not, you need to get on it! You&rsquove got 2 weeks to master your wing game before game day!
Ready Go! Bon Appetit friends!
Tell Me About Vanilla Bean Biscotti
- Texture: Biscotti are a crunchy cookie. And as long as you don’t over-bake them, they won’t break your teeth. The center is crumbly in all the right ways and melts in your mouth, especially when dunked in your warm beverage of choice. If you ask me, slow cooker hot chocolate would make a glorious pairing!
- Flavor: Vanilla vanilla vanilla. Each bite reminded me of vanilla cake, though obviously not as sweet. (These are sweet but nowhere near as sweet as cake.) Though you can make the biscotti with regular granulated sugar, I urge you to try vanilla sugar. I could sing its praises all day long, but I’ll keep it short: why have regular sugar when you can have vanilla sugar? It makes a big flavor difference in simple recipes like this.
- Ease: Biscotti are twice-baked cookies, but that doesn’t mean there’s extra work involved. They might seem complicated, but the process is pretty simple and my step-by-step photos below will help. No special tools required and you don’t need a mixer. A pastry cutter is helpful for cutting in the butter, but you can get away without one. My #1 tip? Don’t overwork the dough. Yes, this recipe actually tells you to work less.
- Time: No cookie dough chilling required and the ingredients don’t need to come to room temperature first. You can start right now if you wanted. I LOVE THAT!
Famous Women’s Recipes Everyone Should Know
Throughout International Women’s Month, Chowhound is sharing stories from and about a wealth of women entrepreneurs, businesses, chefs, and cookbook writers who have all found success in the food space. Here, some of the most iconic women-authored recipes everyone should know.
It’s time to celebrate the women chefs that we love—both past and present—who have influenced us from our kitchens to our social media feeds. Think of that melt-in-your-mouth braised beef stew or that tantalizing dessert you make year after year (or month after month) that recipe that makes you smile or sparks that “aha” moment when you realize what to make at your next dinner party. Today, those recipes we want to shine a light on were all penned and perfected by women.
We’re not the only ones who they’ve inspired. We spoke to food writer Alison Roman, cook and author of “Dining In” and “Nothing Fancy” (and #3 on our list), who shared that she’s been particularly inspired by chefs Gabrielle Hamilton and Alice Waters. Alison told us, “These women were some of the first with whom I truly felt a kinship they are really themselves about who they are, and very inspiring.” Alison also noted that, for women in the culinary industry, “if you’re not in love with the job you have, but want to work in food there is a place for you. We are less strapped than we were 10 years ago,” and she emphasized that it’s important that women have mentors.
So in that spirit, here are nine of our favorite recipes created by noteworthy women of several generations. Some are fairly new to our recipe Rolodex while others have been there for years, but each recipe is special and unique, and will continue to be cherished (and used often).
Get your ovens ready for recreating some delicious meals and celebrating some iconic women chefs in the process.
I’ve made other freezable low carb breakfast foods like my Freezable Breakfast Burritos and these Low Carb Breakfast Sandwiches so you can see I like a freezable, easy breakfast on the go kind of thing.
All of these make for quick breakfasts but I sometimes eat them for lunch too.
8. Coconut Almond Crusted Cod with Pineapple Peach
Whether you're looking for something new to make for a weeknight dinner or having friends over for a summer meal, you'll be intrigued to try this great recipe. Adding a little tropical flare, cod fillets are marinated in coconut milk then coated in a shredded coconut almond meal crust with cayenne, garlic powder, and black pepper.
It's then served on top of a spicy, fresh peach and pineapple salsa. Do we dare tempt you? We dare. Get the recipe here.