ITALIAN-STYLE CINNAMON & RAISIN BISCOTTI

By Wednesday, April 15, 2015 Permalink 0

Biscotti Picnik collage 1 bis

by Rosa Jeanne Mayland

“Biscotti” (pronounced “bee-scoat-tee”) are relatively new to me. Actually, a few years ago (about 6 years ago) I had no clue what they were. That is quite understandable if you consider the fact that I’ve lived all my life in Switzerland and never travelled to Italy (I passed through that country when going to Greece, but I doubt that this can qualify for holidays) nor to America where this speciality is widespread…

I was introduced to these Italian cookies when I received James McNair and Andrew Moore’s “Afternoon Delights” for my birthday in 2003. It was love at first sight. The very second I lay my eyes on the picture that illustrated their “Almond Biscotti” recipe I knew that I had to bake them immediately in order to satisfy my curiosity. Since then I have not seized being a big fan of this crispy treat.

Before I moved away from home and started cooking for myself, I had never really tasted any Italian pastry apart from “Amaretti Macaroons” and knew absolutely nothing about “Biscotti”. Here in Switzerland, the only biscuits that can be compared to them are oven-dried brioche slices called “Zwiebacks”. Although they taste more like sweet bread than cookies and are far from being as sweet or having an identical shape, I always enjoyed eating those delicious rusks.

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Recipe: Double-chocolate Walnut Biscotti

By Friday, October 29, 2010 Permalink 0

Make your Own Chocolate Biscotti, Swiss Ticino style

Here is a great double-chocolate walnut biscotti recipe by Patricia Turo, born into an Italian family in the US, but now living in the Klosters ski resort in Switzerland. This recipe is therefore more in the spirit of Ticino, the Italian-speaking part of Switzerland.

Be careful about the quality of chocolate you use: Avoid buying the American chocolate chips in a bag. You’d be better off buying a bar of dark chocolate from your favorite local chocolate maker and crumbling it up into bits. The same goes for the cocoa powder. Make sure it is good quality, preferably from a good chocolate maker.

To convert the measurements, refer to How to convert measurements for American recipes.

This article was originally published on GenevaLunch.Com.

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