One of life’s pleasures is sitting down to a cup of coffee and a plate of biscotti. These twice-baked Italian cookies are known and loved the world over, and with good reason. They are the perfect dunking cookie, satisfyingly crunchy and crumbly, not too sweet, and chock-full of nuts.
In this little gem of a book you will find recipes for traditional biscotti, such as Almond, Hazelnut, and Anise; coffeehouse neo-classics like Christmas Cranbery-Pistachio; tempting new variations such as Browned Butter and Toblerone; and even savory ones, including Mountain Gorgonzola and Walnut.
So pour yourself a glass of Vin Santo–or a cup of coffee–and together let’s celebrate yet another one of Italy’s delicious contributions to the culinary world: Biscotti!
Praise for Ciao Biscotti
“Marchetti, a food journalist and blogger as well as the author of several other very attractive books on Italian fare, leads off here with the classics: almond, hazelnut, anise, olive oil, and citrus. Most of her own inventions would seem right at home in an Italian kitchen: browned butter and Toblerone, fig and fennel. And the savory choices appeal as well: cornmeal with rosemary and parmigiano, mountain gorgonzola and walnut. Smart and fun.”
— Kitchen Arts & Letters, NYC
“The world of twice-baked sweets might seem challenging to new bakers, but Marchetti is a good coach, explaining techniques, ingredients and storage. Veterans should enjoy the creative flavor pairings in “Fantasy Flavors” and “The Savory Side.” The “Beyond Biscotti” chapter offers other sweets (tarallucci, amaretti, ricciarelli). That Marchetti provides beverage pairings for each recipe is a nice touch, whether amaretto, espresso or per Tuscan tradition, vin santo (a dessert wine).” Read the full review.
–The Chicago Tribune