Biscotti is essentially twice-baked bread usually served with some kind of toppings on top.
Practically any bread can be baked, sliced, and baked again, then topped to create a tasteful biscotti.
- Mix dough recipe to the left and bake for 35 minutes at 300º – for nearly round biscotti, wrap the dough in parchment paper in a roll, then staple the ends of the paper. Bake as directed.
- Cool 10 minutes, then cut into 3/8 inch slices.
- Put onto a baking tray and then bake at 300º for 25 minutes.
- Be creative with toppings.
Another good biscotti is using hazelnuts.
- Boil 2 C of water, then add 1/4 C baking soda.
- Boil 2 C hazelnuts for 3 minutes – you will get a lot of foam and black water.
- Dump nuts into colander and rinse.
- The skins will rub right off.
- Bake the hazelnuts at 350º for 15 minutes.
- Chop for this recipe.
