Download Ciao Biscotti: Sweet and Savory Recipes for Celebrating by Domenica Marchetti PDF

By Domenica Marchetti

Ciao Biscotti is a set of forty four real biscotti from Italian cooking professional Domenica Marchetti. Studded with nuts, embellished with chocolate, or dotted with dried fruit, biscotti, Italy's targeted twice-baked cookies have a crunchy, toasty, enduring attraction. ideal for dunking into espresso, tea, or Vin Santo, they're effortless to make; and remodel an easy bowl of ice cream or sorbet right into a distinctive dessert. With savory components swapped for the candy ones, biscotti are a scrumptious accessory to a cheese platter. Nibble on conventional flavors equivalent to Hazelnut or Anise, coffeehouse neo-classics like Christmas Cranberry-Pistachio, tempting new models akin to Browned Butter and Toblerone, or savory ones, together with Mountain Gorgonzola and Walnut, and style the perfection of a vintage cookie. Ciao biscotti!

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Additional resources for Ciao Biscotti: Sweet and Savory Recipes for Celebrating Italy's Favorite Cookie

Example text

In a small bowl, whisk the egg yolks with the honey and almond extract. Set both bowls aside. In a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. Gradually beat in the sugar and continue beating until the egg whites are thick, glossy, and sticky, like marshmallow spread. Pour the egg yolk mixture into the egg white mixture and beat until combined, scraping down the sides of the mixer bowl as needed. Switch the whisk attachment to the paddle attachment. Dump the flour mixture into the egg mixture and beat on low speed until just combined.

Combine the flour, 1 cup/200 g sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the almonds and mix on low speed to combine. Lightly beat the eggs and egg yolk, add to the bowl with the almond extract and vanilla, and mix on medium speed until a soft, slightly sticky dough has formed. Turn the dough out onto a lightly floured work surface and pat it into a disk. Divide it into quarters. Lightly moisten your hands with water and gently roll one portion of dough into a rough oval.

2. Cooking, Italian. I. Title. 86’54—dc23 Designed by VANESSA DINA Prop styling by SPORK AND REPRO DEPOT Food styling by ROBYN LENZI Typesetting by DC TYPOGRAPHY Toblerone is a registered trademark of Kraft Foods Inc. Nutella is a registered trademark of Ferrero. COM CONTENTS Introduction 8 BISCOTTI BASICS 11 CLASSIC FLAVORS ALMOND 22 HAZELNUT 25 VIN SANTO WITH ALMONDS AND HAZELNUTS 28 ANISE 30 LEMON 32 HONEY-ALMOND 34 OLIVE OIL AND CITRUS 36 ORANGE AND PISTACHIO 38 FIG 41 CHOCOLATE AND SPICE CHOCOLATE KISSES 46 CHOCOLATE-ALMOND WITH PISTACHIOS 48 CHOCOLATE CHUNK WITH CHERRIES 50 LEMON AND CHOCOLATE 53 CHOCOLATE-GINGER 56 CHOCOLATE-STUDDED 58 BROWNED BUTTER AND TOBLERONE 61 STRACCIATELLA 64 BISCOTTI WITH FRUIT ICED TRIPLE LEMON 68 COCONUT-LIME 71 CHOCOLATE-DIPPED TOASTED COCONUT 74 CHRISTMAS CRANBERRY-PISTACHIO 77 HONEY-ANISE WITH APRICOTS 80 GOLDEN CORNMEAL WITH SULTANAS 82 FIG AND FENNEL 84 FANTASY FLAVORS ABCD (ALMOND, BARLEY, COCONUT, AND DATE) 88 CAPPUCCINO DUNKERS 90 CARDAMOM-PECAN 92 GREEN TEA WITH WHITE CHOCOLATE GLAZE 94 SPICED AND ICED GINGER 97 HONEY WHOLE-WHEAT 100 WALNUT AND SPELT 102 THE SAVORY SIDE CRISPY PANCETTA 106 MOUNTAIN GORGONZOLA AND WALNUT 109 ALMOND AND AGED ASIAGO 112 PEPPER JACK AND GREEN PEPPERCORN 114 SMOKY GOUDA 117 CORNMEAL WITH ROSEMARY AND PARMIGIANO 120 SUN-DRIED TOMATO AND FENNEL 122 BEYOND BISCOTTI HAZELNUT BUTTER RINGS 126 HAZELNUT MERINGUES 129 NUTELLA SANDWICH COOKIES 132 OIL AND WINE TARALLUCCI 134 PISTACHIO AMARETTI 136 RICCIARELLI 138 ACKNOWLEDGMENTS 140 SOURCES 141 INDEX 142 About the Author introduction One of life’s pleasures is sitting down to a cup of coffee and a plate of biscotti.

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