Do you have biscotti recipes? Post them here! - Page 3

Want to talk espresso but not sure which forum? If so, this is the right one.
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LBIespresso
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#21: Post by LBIespresso »

I was never too big a fan of biscotti until I had these: https://www.foodnetwork.com/recipes/gia ... 942950.amp

These are from Giada De Laurentiis
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TenLayers
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#22: Post by TenLayers »

@spressomon. Impressive use of the Komodo!

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cskorton

#23: Post by cskorton »

spressomon wrote:A few years ago I went on a biscotti making spree. Gained too much weight but dang it was fun :lol: . I used my Komodo-Kamado with KK coco-char for neutral flavor and near zero smoke...but just enough to kiss the biscotti just right to make them unique.

Of all the different ingredients I tried I think my favorite was the fresh rosemary with pecans & orange zest or rosemary & macadamia nuts pictured below. But fresh sage & Nevada pine nuts was a close second!

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Wow, very cool baking outside on your Komodo. That's a very beautiful piece of equipment too!

I love the play you did on sweet/savory with the addition of rosemary. I absolutely love utilizing fresh herbs when available and seeing how they interact with different pairings of citrus and anise in baking and mixology.

They look absolutely great!

Marcelnl
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#24: Post by Marcelnl »

that Komodo is the discovery of the year for me, WHAT A STUNNING GADGET....to say it in Little Britain speak 'I want that one'....my wallet already hurts
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LBIespresso
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#25: Post by LBIespresso » replying to Marcelnl »

I have a Primo grill. ( https://www.primogrill.com/ ) I specifically chose that brand for the oval shape giving more room and making it easier to have a hot side and a cool side. The fact that it is made here in the US was a plus for me as well, especially these days with shipping and tariffs. Although my neighbor has the Big Green Egg and raves about that as well. I won't derail the biscotti talk further by discussing lump hardwood coal choices but there are a dizzying amount of choices there as well.

Please, back to biscotti! :D
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thirdcrackfourthwave

#26: Post by thirdcrackfourthwave »

TenLayers wrote:@spressomon. Impressive use of the Komodo!
Agreed. Inspired.

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drgary (original poster)
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#27: Post by drgary (original poster) »

Biscotti recipes, anyone? Let's get back on topic, please.
Gary
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Marcelnl
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#28: Post by Marcelnl »

let's get back on topic indeed, if keto is a thing...(no judgement there) why not stick to the original recipe and just eat one or two? I mean, if you make the full recipe there sure are lots of carbs in the sugar. I like to avoid 'empty carbs' where I can, yet once you use almond flour and a bit less sugar and minimize the number of biscotti you eat each day to one or two how much sugar do you eat?
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tennisman03110

#29: Post by tennisman03110 »

Yum I love biscotti. Triple chocolate, recipe is modified from online blog. I can't find it right now, need to look.

Edit: Links below. I combine the two recipes, a little different each time I do it. It's pretty forgiving, not an exact science. A welcome change to this forum!

Once Upon a Chef "Double Chocolate Biscotti" : https://www.onceuponachef.com/recipes/d ... cotti.html

NY Times "Union Square Cafe's Chocolate Biscotti": https://cooking.nytimes.com/recipes/101 ... e-biscotti
That's my homemade version from Christmas.