Creating a Biscotti recipe isn’t like a normal recipe because it is one of those wonderful things that was designed not to ‘stand alone.’ I don’t know about you, but I would never eat a Biscotti by itself as it would be somewhat drab and way too dry…. but let’s not dwell. When you dip a good Biscotti in coffee , it comes alive!
My daughters have been asking me to bake up some Biscotti with Brazil Nuts ( which tastes interestingly enough like other wonderfully caloric nuts — Cashews and Macadamia nuts, for example — when baked). But I was looking for more than just another buttery Biscotti. I wanted something with a little bit more ‘zing’ and Pistachios — I thought — might just do the trick. This worked. So, I also made a bit more ‘sticky’ batter ( with a little more corn starch and a potato flour mixture) that seemed to hold it all together. Oh yes, it was good in the ‘test kitchen.’
Ah, now to coffee!
Roger Freberg
PS. click for the basic recipe on the picture above.