Comments on: biscotti

By: Sophie

Sophie — Wed, 14 Jan 2009 16:05:22 +0000

I usually take biscotti over cookies, too; they’re so perfect for dipping! These look hearty and yummy and crunchy!

By: Marie

Marie — Fri, 19 Dec 2008 13:15:36 +0000

Nice and nutty! Great looking biscotti Claudia!
I want some with my lonely cup of coffee right now!

By: Sara

Sara — Thu, 18 Dec 2008 06:09:30 +0000

These look great, I haven’t made biscotti in ages!

By: Laurie Hawel

Laurie Hawel — Tue, 16 Dec 2008 17:57:36 +0000

“bis” = “again,” “cotto” = “cooked.” Therefore:
“cooked again.” The loveliest cookie of them all.

By: claudia

claudia — Tue, 16 Dec 2008 15:45:29 +0000

joanna – then sub anisette for the ameretto, ok?

rachel – yes because that way we don’t disturb the fat content…. and we wouldn’t wanna go and do that…

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Tue, 16 Dec 2008 15:39:31 +0000

Those nuts! Those beautiful nuts! Those look so wonderful – particularly with all of those nuts! I’m cool with the lack of butter if you give me lots of nuts.

Kudos for you for knowing that biscotto is the singular of biscotti.

By: Joanna

Joanna — Tue, 16 Dec 2008 07:52:27 +0000

Omit anise? E un gran peccato!
I’ve been looking for a good biscotti recipe – without the butter – and so shall give this a whirl – con anise!
Thank you Claudia!

By: claudia

claudia — Tue, 16 Dec 2008 03:59:06 +0000

chefectomy – a decent vin santi is about $50 for a half bottle – and go how I love the stuff…

randee! thank you. now go make some!

brittany – but i want bread pudding… see how life can be so unfair…

peter – liberal is an understatement

lisa – go make them… too easy

melissa – yes, go tell michael! i did and he said marcella said it was ok. but i dunno…

to everyone else
tis the season to make biscotti

get on it!

By: chefectomy

chefectomy — Tue, 16 Dec 2008 03:41:51 +0000

It wouldn’t necessarily suck to have this with Vin Santo…

By: Randee M

Randee M — Mon, 15 Dec 2008 23:13:20 +0000

scumptious Claudia. Perfection for sure

By: Brittany

Brittany — Mon, 15 Dec 2008 22:43:21 +0000

For reals. NO f’ing butter. How the hell do you dunk when your biscotti (or “not-biscotti”) is all soft and shortbread like?
Biscotti is for soaking up copious amounts of sweet wine, or strong coffee. Thats why it’s awesome.
Now I want some.

By: Peter

Peter — Mon, 15 Dec 2008 21:57:11 +0000

Biscotti should be hard…that’s what makes them so enjoyable for dipping, no? I like the liberal use of nuts here.

By: Peter

Peter — Mon, 15 Dec 2008 19:03:52 +0000

Biscotti always make me think of this:

http://www.youtube.com/watch?v=_-oxsMl3iCA

You’re welcome.

By: lisaiscooking

lisaiscooking — Mon, 15 Dec 2008 14:32:26 +0000

I trust and therefore I will try the no butter route! They look fantastic.

By: Melissa

Melissa — Mon, 15 Dec 2008 05:59:05 +0000

Any version you gave a go I’m sure was excellent. I just started liking biscotti and feel like I was missing out.

And I don’t put cream in my carbonara. No. Sorry Michael.

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 15 Dec 2008 00:45:00 +0000

Looks delicious. I love how there’s more nut than cookie. And about the butter, I agree. Oh and as for cream in a carbonara that’s tantamount to putting mayonnaise in a risotto IMHO.

By: zenchef

zenchef — Sun, 14 Dec 2008 17:59:21 +0000

Your biscotti is zee most beautiful, ever!
Although, I think i will wait a few days since i had a root canal yesterday. hehe

I agree with you, no butter in biscotti, no cream in carbonara.. NEVER! I would make a ruthless foodictator.

By: Abby @ mangerlaville

Abby @ mangerlaville — Sun, 14 Dec 2008 17:35:38 +0000

Now I figured out why I don’t like many biscottis that people make for me, because they use butter and it makes them crumbly cake like. I like a nice crisp one. These look delicious. When I first saw it, I thought it was torrone (my favorite thing), and I freaked, but biscotti is a sure nice way to settle.

By: Kristie

Kristie — Sun, 14 Dec 2008 14:55:36 +0000

Fruit Loop biscotti? Well bless my soul! Here I thought biscotti would always be too grown up for me to appreciate. I prefer to be bitch-slapped by sugar, rather than tapped on the shoulder with a delicate “how do you do?” Nice job.

By: Best recipes from around the web » cook eat FRET - biscotti

Best recipes from around the web » cook eat FRET - biscotti — Sun, 14 Dec 2008 14:38:58 +0000

[...] A fellow blogger wrote a fantastic post today on “cook eat FRET – biscotti”Here’s ONLY a quick extractbut – our recipe is not the biscotti pictured. because this year, we used the biscotti recipe that i had found on the babbo website. it�s quite similar to ours, but this was gina depalma�s version� and well, i respect the hell out of … [...]

By: noble pig

noble pig — Sun, 14 Dec 2008 05:08:05 +0000

Oh pass me the black coffee and I’ll dunk…my teeth can be fixed…I can handle it. Beautiful and what a great tradition.

By: Chris

Chris — Sun, 14 Dec 2008 03:52:16 +0000

Drool…..!

By: Vincent

Vincent — Sun, 14 Dec 2008 03:38:30 +0000

my kind of cookie too gorgeous – i hope to talk soon. the thanksgiving post was great as well – ttys

much love

By: Julie

Julie — Sun, 14 Dec 2008 03:12:50 +0000

Uh-oh. I was just thinking about using a recipe that has hazelnuts and chocolate. That’s probably imposter biscotti, huh? Off to see if it has butter too. (BTW, baking cookies every year with a friend sounds like a good tradition.)

By: democommie

democommie — Sun, 14 Dec 2008 00:36:08 +0000

Claudia:

I thought you might like to know that there’s “government cheese” for the poor people, and then there’s government cheese. Velveeta, this ain’t!

http://www.cbsnews.com/stories/2008/12/11/ap/strange/main4663251.shtml

courtesy of “no blood for hubris” blog:

http://nobloodforhubris.blogspot.com/

oh, yeah, I forgot to say that weighing the biscotti will help me with my math and conversion for metric weights.