Just as a change of pace, I decided to step out of the BBA Challenge for a bit and do something a little off the beaten track. I ran across a couple of intriguing recipes for Biscotti while perusing TheFreshLoaf.com and decided to give these Italian coffee-time cookies a whirl. They seemed like a relatively simple thing to make, were definitely a switch up from bread and looked like they’d make a festive treat for the holidays.
Two recipes were offered up by TFL member MiniCT: Cappuccino Biscotti and Cranberry Pistachio Biscotti. Although they require slightly different oven temps (350º vs 325º respectively) and times, I decided to give both a whirl together. “In for a penny, in for a pound” as they say. (OK, I’m not 100% sure that saying applies but it sounds deep, dunnit?)
You’ll find the Cappuccino Biscotti recipe here and the Cranberry Pistachio Biscotti recipe here. Both can be printed for ease of reference.
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