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Biscotti Bambini

Posted October 10, 2012 by Sharon 9 Comments

Baby biscotti–ready for dunking.

In the grand American tradition of Bigger is Better, commercial biscottiare sometimes the size of Little League bats with a durable texture to match.

In Italy, biscotti are more diminutive—about the size of a fat thumb. Valued as “good keepers,” these crisp cookies can hang out for a long time in the larder. They stand ready to be plunked into a cup of cappuccino, tea or even a glass of wine. The dip moistens the biscotti and further flavors them.

Biscotti attain their crunchy demeanor by two sojourns in the oven. “Bis” means “twice” and “cotti” means cooked. I’ve found that home-baked biscotti, while still crumbly, are not the tooth breakers that the manufactured ones can be.

Because bite-sized foods are so charming, I recently prepared some biscotti bambini—biscottini—as a hostess gift. I love that you don’t have to make a career out of eating one.

Chocolate-Drizzled Cherry Walnut Biscottini
Makes about 6 dozen

1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup butter, softened
1/2 cup packed light brown sugar
1 egg
3 tablespoons milk
1 tablespoon balsamic vinegar
1/3 cup chopped walnuts
1/3 cup dried chopped tart cherries or cranberries
Glaze:
1 ounce bittersweet chocolate, chopped
1 tablespoon butter, chopped

On a sheet of waxed paper, combine the flour, baking powder, cinnamon, and salt. Set aside.

In a bowl, beat 1/4 cup butter and the sugar until smooth. Add the egg, beating until smooth. Add the milk and vinegar. Beat until smooth. Gradually add the dry ingredients, mixing just until combined. Stir in the walnuts and cherries or cranberries. Cover with plastic wrap. Refrigerate for at least 4 hours.

The biscottini dough is firm and slightly sticky. Chilling for several hours makes it easier to roll into logs.

Preheat the oven to 325°F. Coat a large baking sheet with no-stick spray. Turn the dough onto a lightly floured work surface. With a pastry scraper, divide the dough into quarters. Roll each piece of dough into a log 3/4 inch in diameter. Place the logs, separated, on the sheet. Bake for 25 to 30 minutes or until golden and set. Remove to a rack to cool for 10 minutes. Reduce the oven temperature to 300°F.

With floured palms and a floured work surface, roll the dough into logs. Brush off excess flour before the first baking.

On a cutting board with a serrated knife, cut each log into 1/2-inch wide diagonal slices. Place the slices, cut sides down, on the baking sheets. Bake for about 15 minutes, or until toasted. Remove to racks to cool.

Use a serrated knife to slice the logs into diagonally pieces.

In a small microwaveable bowl, combine the chocolate and remaining 1 tablespoon butter. Microwave on high power for 1 minute. Stir until smooth.

What could be better than cherry walnut biscottini?
Cherry walnut biscottini drizzled with chocolate glaze.

Line a tray with waxed paper. Place the biscottini, close together, on the tray. Dip a fork into the chocolate glaze and wave it back and forth above the cookies to drizzle the tops. Allow to set before storing in a tin between layers of waxed paper.

Note
Biscottini may be stored in an airtight container for several weeks or frozen in an airtight container for several months.

 

Filed Under: Culture, Food, Language, Miscellany, Recipes Tagged With: Biscotti, biscottini, Italian cookies, Italian pastries

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Comments

  1. evelyn says

    October 12, 2012 at 1:14 PM

    great receipe could you please set this up so we can print it out without the pictures. Thanks!!
    e.pietrobono@comcast.net

    Reply
    • Sharon says

      October 13, 2012 at 8:41 AM

      Ciao Evelyn,

      Thanks for commenting. My Web person is working on installing a print out the recipe feature. It’s coming soon.

      Reply
  2. Liam Sweeney says

    October 12, 2012 at 10:00 AM

    The bratty Oreo’s distinguished grandparents. And I did not know you could dip them in wine!

    Reply
    • Sharon says

      October 12, 2012 at 10:09 AM

      Liam,
      In Tuscany, the almond biscotti are dipped into a golden dessert wine vin santo (holy wine). Heavenly.

      Reply
  3. Virginia says

    October 11, 2012 at 2:59 PM

    These look very promising indeed. Time for me to buy some dried cherries and get busy…

    Reply
  4. Carina Sebastine says

    October 11, 2012 at 12:09 AM

    Wonderful. The best recipe so far – now I have no more excuse to make them, SOON. Thank you.

    Reply
    • Sharon says

      October 12, 2012 at 9:43 AM

      Carina,
      Let us know how they come out. Thanks for reading.

      Reply
  5. ciaochowlinda says

    October 10, 2012 at 6:35 PM

    Yum, they look delicious, but that chocolate drizzle makes them even more special.

    Reply
    • Sharon says

      October 12, 2012 at 9:43 AM

      Linda,

      Anything with chocolate on top is tops!

      Reply

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