Biscotti are known to have been used in ancient Roman times as a food for soldiers and travelers. With every last bit of moisture baked out of them, twice, they last nearly forever. After the fall of the empire, biscotti re-emerged during the Renaissance in Tuscany, where they were served with, and used to soak up a sweet wine. Italians, and others, have long sliced and toasted stale bread, sometimes flavoring it with anise, nuts and fruit. Somewhere along the way, someone discovered dipping them into hot coffee was tasty and made them easier to eat.
Bake it Better
Making biscotti that doesn't start out as stale bread opens up some tasty options. The dough, sweetened and flavored, and made with baking powder instead of yeast, is baked in a flat rectangle that rises slightly. It is sliced and put back in the oven to toast lightly on each side. The typical recipe produces a hard, crusty biscuit, perfect for dunking.
The veritable biscuit has evolved again, it seems, with a twist in the recipe that never fails to produce raves. Like many great ideas, it is incredibly simple, and obvious in hindsight. Not everyone likes their biscotti so dry, or wants to soak it in coffee. The solution to retaining some of the biscuit's moisture is simply to bake it for a shorter period. Few recipes, which rely on thorough baking to achieve a proper finish, offer this option.
Rather than baking the dough thoroughly the first time through, take it out while the center is still raw, about three-quarters of the baking time the recipe dictates. The center will finish baking during the toasting step, while staying moist. When kept in tins, even this fresh version keeps an amazingly long time without losing quality.
Take it to the Next Level
Stripe each slice with chocolate, citrus or other glazes. Sprinkle glaze with chopped or ground nuts before it sets, for an easy, yet sensational-looking - and tasting - finishing touch. Fill small, decorated bakery bags with biscotti for a great gift for any occasion.
Warning: Do not give these to friends and co-workers unless you are prepared to get regular requests for more.
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