{"id":7559,"date":"2016-01-03T11:26:04","date_gmt":"2016-01-03T18:26:04","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=7559"},"modified":"2019-05-17T15:24:41","modified_gmt":"2019-05-17T22:24:41","slug":"biscotti","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/biscotti\/","title":{"rendered":"Biscotti – COLLECTION"},"content":{"rendered":"

\"\"<\/a>Biscotti is essentially twice-baked bread<\/em> usually served with some kind of toppings on top.<\/p>\n

Practically any bread can be baked, sliced, and baked again, then topped to create a tasteful biscotti.<\/p>\n

    \n
  1. Mix dough recipe to the left and bake for 35 minutes at 300\u00ba – for nearly round biscotti, wrap the dough in parchment paper in a roll, then staple the ends of the paper.\u00a0 Bake as directed.<\/li>\n
  2. Cool 10 minutes, then cut into 3\/8 inch slices.<\/li>\n
  3. Put onto a baking tray and then bake at 300\u00ba for 25 minutes.<\/li>\n
  4. Be creative with toppings.<\/li>\n<\/ol>\n

    \"FullSizeRender-32\"<\/a><\/p>\n

    \n

    Another good biscotti is using hazelnuts.<\/p>\n

      \n
    1. Boil 2 C of water, then add 1\/4 C baking soda.<\/li>\n
    2. Boil 2 C hazelnuts for 3 minutes – you will get a lot of foam and black water.<\/li>\n
    3. Dump nuts into colander and rinse.<\/li>\n
    4. The skins will rub right off.<\/li>\n
    5. Bake the hazelnuts at 350\u00ba for 15 minutes.<\/li>\n
    6. Chop for this recipe.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      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 300\u00ba – for nearly round biscotti, wrap the dough in parchment paper … Continue reading “Biscotti – COLLECTION”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180,145,196],"tags":[],"class_list":["post-7559","post","type-post","status-publish","format-standard","hentry","category-book-appetizers","category-bread-starch","category-collection-index"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7559","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=7559"}],"version-history":[{"count":12,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7559\/revisions"}],"predecessor-version":[{"id":18294,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7559\/revisions\/18294"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=7559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=7559"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=7559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}