If I have to choose between chocolate and vanilla, I will always choose vanilla. These delicate little biscotti get a double dose from a vanilla bean and vanilla extract. The smell was intoxicating while the cookies were in my oven, and many disappeared before the second baking. We couldn't wait to get our hands on them! This recipe is from the New York Times magazine; a serving suggestion to the fruit and herb iced teas featured in the article. The dough was very sticky and working with it at room temperature was practically impossible. To remedy this, I spooned out the 3 logs onto a parchment lined cookie sheet and placed the sheet in the freezer for 10 minutes (no longer). At that point I was able to take a long metal spatula and press them into shape, easily.
4 Comments
5/26/2009 08:04:54 pm
Funny. If I had to chose it would always be chocolate. Chocolate would win hands down. But I still love vanilla. I've not made biscotti in ages. Yours look lovely!
Reply
A good basic recipe in the hands of a resourceful cook beats anything store-bought!
Reply
Eileen
5/27/2009 11:05:53 am
Merisi... Yes, it is expensive (well, compared to waxed paper) and, I do use a lot of it. But when baking, you have to have parchment. I remember the days I would actually grease a cookie sheet. Never again!
Reply
Michelle L
10/6/2010 07:07:40 am
I know you posted this a while back, but I just made them today. They're doing their second bake, but I wanted to ask...HOW do you get yours to look so perfect? Mine were kind of crumbly. Maybe I needed to let them cool longer?
Reply
Leave a Reply. |
Categories
All
|