I wish I could say I first tasted biscotti on one of my trips to Italy. But alas, that is not the case. In fact, I don’t believe I ever saw biscotti offered on a menu. Of course, it probably was available, and my eyes just skipped over it because there were so many other choices that I knew I wouldn’t find when I returned home. Like a licorice flavored gelato or bomboloni (a traditional Italian pastry similar to a doughnut and filled with a rich vanilla cream). All I know is that I never actually enjoyed a biscotto (the singular of biscotti) while traveling. But that’s OK, because I so love making these little darlings and filling our very own biscotti jar with one type or another of these beloved biscuits.

When and by whom I was first introduced to biscotti, I have absolutely no recollection. All I know is that I have been making biscotti for many years. Decades, actually!  

I think one of the main reasons I enjoy baking this very traditional Italian delight is because they are just so stinkin’ easy to build. Plus, this double baked cookie stays fresh much longer than most cookies. And biscotti is dunkable. (And who isn’t into dunking their food?!) In fact, biscotti is designed to be dunked in your favorite beverage. Absolutely perfect dunked in coffee or Vin Santo*, or as Mr. C. recently discovered, a wee dram of really great Scotch. (Our good friend Jim will back Mr. C. up on the joys of dunking biscotti in Scotch!) But if you are the one in a billion who doesn’t like to dunk your food, you can always just gnaw away on a biscotto until only tiny crumbs remain. Your cookie, your choice!

As always, take delight in the food you concoct for yourself and others. Be open to new ingredients and new dishes, but don’t forget about those foods that you and your family love. For most of us, we live to eat. We don’t just eat to live. So, continue to make healthy and nutritious food, but don’t forget about those special once in a while treats either. Now, if you will excuse me, I’m off to build a new comfort food from a recipe I threw together yesterday. Baked Egg Noodles in a Creamy Garlic, Spinach, and Cheese Sauce. Wish me luck!    

Peace and love to all.

2 c. all-purpose flour, fluffed

1½ tsp. baking powder

½ tsp. kosher salt

½ c. (1 stick) unsalted butter, room temperature

¾ c. granulated sugar

zest of 1 lg. orange

1 tsp. vanilla   

2 lg. eggs, room temperature

1 c. raw unsalted pistachios, lightly toasted and coarsely chopped

coarse decorating sugar, opt.

Whisk the flour, baking powder, and salt together in a small mixing bowl.  

Using an electric mixer, beat the butter, granulated sugar, orange zest, and vanilla until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition. Add the flour mixture in 3 batches with the mixer on low speed. Beat just until blended. Stir in the pistachios. Cover the bowl and refrigerate for 60-90 minutes.

On a well-floured surface, using your hands (also well-floured if you know what’s good for you), divide the dough into 4 pieces. Roll each piece into a log 1-inch in diameter. Place at least 3-inches apart on a parchment paper lined baking sheet. Lightly sprinkle with coarse sugar.

Bake in a pre-heated 350-degree oven until light golden, about 20-25 minutes. Remove from oven and allow to cool for 20 minutes. (Keep the oven on go.)  

Place the logs on a cutting board. Using a sharp knife (I use my big old butcher knife, but a serrated knife works well too), cut the logs on a slight diagonal into ¾-inch thick slices. Arrange cut side down back on the baking sheet. Bake until a nice golden brown, about 20 minutes.

Remove from oven and allow to cool right on the baking sheet. Store in an airtight container at room temperature for up to 2 weeks.

*Vin Santo is a late-harvest Italian dessert wine generally produced in Tuscany from white grapes, namely Trebbiano or Malvasia. After picking, the grapes are semi-dried before being pressed and fermented. Then the wines are stored in small barrels for up to 10 years, usually in attics which turn hot and cold with the seasons. There is a wide diversity in Vin Santo styles, from sweet dessert to dry, Sherry-like versions.