Baked Twice: The Quick Culinary Crunch of Biscotti
Upon scouring the delicate pastries and desserts that line the cases in bakeries, one might conclude that only an expert chef with a baking and pastry school degree could make such elegant food.
And biscotti? The Italian cookie with a crunchy yet moist disposition seems downright impossible to the timid eye, but don't let its slender mystique intimidate you! Biscotti, which means "twice cooked" is one dessert food that has survived throughout the centuries due to its hearty shelf life and varied recipe options.
Baking History with Biscotti
Biscotti was born long ago in Italy and was believed to have made the long voyage with Columbus, as it is a food that can endure long months at sea. Biscotti require a few simple steps that you can attempt at home or in a baking and pastry school near you. Start by selecting a recipe that suits your taste--and then heat up your oven and get ready to bake. . . twice! These steps will get you started:
- Prepare your dough using a mix of oil, sugar, vanilla, and almond extracts. Add eggs and mix them in--this ingredient allows the biscotti to stick together and remain fresh without using butter.
- Once your dough is prepared, break it apart into two rolls about twelve inches by two inches. Bake until brown.
- After first baking, remove logs and cut at an angle into smaller slices. Bake them again for about ten minutes and then allow biscotti to cool.
Cooking with Class
Biscotti are so simple you can try a basic recipe at home. For those craving a bit more detail--perhaps a chocolate glaze or the history behind this famous culinary art, a biscotti baking class will take you back through time!
Sources
Baking History
Beautiful Biscotti
History of Cookies
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