I always start my day with a heavy breakfast and a cup of coffee…and some sweets for motivation. Having such a strong appetite for sweet food, I must have unlimited types of dessert for noshing. There are times that I am craving for a heavy-sweet sugary cookie and on some occasions my palate is salivating for little something sweet that is crunchy and light. And biscotti has the perfect balance of light sweet and crunchy texture; a lovely treat for my freshly-brewed coffee (dipping your biscotti in your coffee is divine!). Biscotti originated in the Italian city of Prato. The word biscotti comes from Latin roots that mean “twice cooked or baked”. A traditional biscotti is made with pine nuts or almonds, but in these modern days they are now flavored with a wide variety of nuts and dried fruits. Do not be frustrated if making biscotti can be a time-consuming endeavor (patience), the best part is, they are not overly difficult to bake at home. I have several notes that you can follow to make a perfect biscotti. You can always tweak this recipe with any flavor you fancy, do not limit your imagination in playing with flavors. Baking is LOVE!
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