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A collection of news and information related to Biscotti published by this site and its partners.
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Homemade pierogi
Pierogi are portly fellows, solid citizens, full of good humor and potatoes. Like most dumplings, they pal around in packs. Which is a happy thing. The crisp/tender cuties are small. And — not to be crude — tough to tell apart. Would any...
Tags: Cheese, Foods and Beverages, Salt, Butter, Potatoes
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It started with biscotti
Larry Blanas switched careers, and worlds. After 30 years in the construction business, he now wrestles with gingerbread and octopus with violet tentacles. The cellphones he sells are frosted. Warm zucchini muffins fly out the door.
Long a hobby baker,...Tags: The Home Depot, Inventories, Baking Powder, Hobbies, Salt
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Che buono! (so good!)
Despite our country's romance with all things Italian, it seems there is a serious gap when it comes to Italy's colorful and diverse repertoire of cookies.
Admittedly, it's not as if French, Peruvian or Latvian cookies are flooding the markets here....Tags: Italy, Salt, Kosher Salt, Butter, Arts and Culture
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Home cooking: Gail Blumenthal's chocolate chip mandel bread
Former Hagerstown resident Gail Blumenthal's parents and uncle and aunt co-owned a bakery in Washington, D.C., in the 1940s and '50s. After they sold the business, Blumenthal's father continued to bake for the family. One of his recipes was...
Tags: Breads, Eggs, Washington, DC, Recipes
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Home cooking: Biscotti cupcakes
Rhee Lightner of Williamsport is adventurous in the kitchen. She loves to bake. It can be challenging enough to bake a light, fluffy cake, but Lightner faces an additional challenge: She's vegan, and doesn't use eggs or dairy in her cooking. "I've been...Tags: Salt, The Herald-Mail, Apple Cider, Vegetarian Diet, Apples
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David Lebovitz's lemon quaresimali cookies
Daily DishTheir name may be hard to pronounce, but lemon quaresimali cookies are easy to make, and delicious.... -
Forklore: Biscuits, cooked once
Daily DishIn Italy, biscotti are cookies, and not necessarily cooked twice.... -
Chef Carl Anselmo's Lemon Pistachio Biscotti
1 1/2 cups shelled pistachios, toasted, coarsely chopped 1 1/2 cups all-purpose flour 1 cup plus 2 Tbsps. sugar 1 tsp. baking powder 2 large eggs plus 1 yolk, beaten 1 tsp. vanilla grated zest of 1 lemon Preheat oven to 350 degrees and toast...Tags: Lemons, Baking Powder, Pistachios
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Chef Carl Anselmo's Hazelnut Biscotti
2 cups all-purpose flour
1 cup sugar
1 tsp. baking powder
3 eggs
2 tbsp. brandy
2 tbsp. Frangelica
1 tsp. vanilla extract
1 tsp. Anise extract
1 cup hazelnuts, toasted and chopped.
Preheat oven to 300 degrees. Mix flour, baking powder in...Tags: Baking Powder, Hazelnuts
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Chef Carl Anselmo's Tuscan Almond Biscotti
3 3/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt if the biscotti is allowed to rest on the hot pan for the full 10 minutes
4 large eggs
2 large yolks
1 tsp. vanilla extract
1/2 tsp. almond extract
1 2/3 cups blanched whole...Tags: Baking Powder, Salt, Almonds
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Chef Carl Anselmo's Chocolate & Pistachio Biscotti
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
Pinch of salt
3 large eggs
1 1/4 cups light brown sugar
4 tbsp. unsalted butter (softened)
1 tbsp. vanilla extract
1 tsp. coffee extract or same amount Kahula...Tags: Baking Soda, Pistachios, Salt, Butter
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Home cooking: Bev's Biscotti
Bev Kornides of Boonsboro entered her Bev's Biscotti in The Herald-Mail's 2011 Cookie Exchange contest.
"I'm a food snob, and I like to experiment with basics. Biscotti is a basic recipe. So I perused The Cook's Illustrated Cookbook.
"I found a...Tags: Baking Powder, Salt, Butter, Recipes, Cinnamon
Apr 28, 2013
|Column| Chicago Tribune
Dec 5, 2012
|Story| Chicago Tribune
Nov 7, 2012
|Story| Chicago Tribune
Oct 14, 2012
|Story| Herald Mail
Jun 5, 2012
|Story| Herald Mail
Jun 7, 2012
| Los Angeles Times
May 6, 2012
| Los Angeles Times
Dec 31, 2011
|Story| Allentown Morning Call
Dec 31, 2011
|Story| Allentown Morning Call
Dec 31, 2011
|Story| Allentown Morning Call
Dec 31, 2011
|Story| Allentown Morning Call
Jan 31, 2012
|Story| Herald Mail
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