BiscottiWell, I guess you could say that I made my biscotti with nuts, coconut! Below is my coconut and orange biscotti. Using desiccated coconut (extremely dried out) and orange oil, extract, and/or peel. Again, I needed about 300 to 400. Gone quick.
The word "biscotti" in Italian is the plural form of biscotto, which applies to any type of biscuit, and originates from the medieval Latin word biscoctus, meaning "twice-baked": it defined biscuits baked twice in the oven, so they could be stored for long periods of time, which was particularly useful during journeys and wars. Through Middle French, the word was imported into the English language as "biscuit".
American biscotti are indeed crisp cookies often containing nuts or flavored with anise. Traditionally, biscotti are made by baking cookie dough in two long slabs, cutting these into slices, and reheating them to dry them out. A basic recipe is a mix two parts flour with one part sugar with enough eggs to create a stiff batter. To the mixture baking powder and flavorings such as anise, chocolate, or nuts are added. The slabs are baked once for about twenty-five minutes. They are then cut up into individual cookies and baked again for a shorter period. The longer this second baking is, the harder the cookies will be. In contrast to the Italian version paired with wine, American biscotti more frequently accompany Italian-style coffee- and espresso-based beverages, including cappuccinos and lattes.
Below is a simple process of how it's done, first bake is approximately 25 minutes at 350 F, second bake for 15 minutes at 325 F.
Now enjoy with coffee, espresso, tea, hot chocolate, milk...
Stephanie took some of them, melted chocolate chips in the microwave then slathered them on one side with the chocolate and waited for them to cool again. Try doing this with a lot of chocolate (semi-sweet, dark, milk, or white chocolate) or any other melt-able addition that tastes yummy and dips, drizzle, and/or both for a more 'gourmet/fancy looking' delicious biscotti.