Biscotti

Wikipedia says

"The word biscotto, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word biscoctus, meaning "twice-cooked".  In other countries, the term "biscotti", used as a singular, refers only to the specific Italian biscuit known in Italy as cantuccio."

So now you know enough to talk intelligently about æ•biscotti.

 

I am passing along an exciting discovery I made yesterday. 

Many biscotti are disappointing because they are not crispy and hard. They are just biscotti-shaped ordinary cookies. Whole Foods, which is often excellent in the baking department, makes disappointing biscotti.
They are not cooked enough to dry them out.

Whole Foods and most of the recipes I find on the net missunderstand the whole concept of "Twice Baked."

Here's how to twice-bake Whole Foods biscotti.

Take the Whole Foods, already-cooked biscotti home
and put them on a baking sheet in a 200° F oven
for two and a half to three houses.

It's not quite "immediate quite good biscotti"
but it is "two or three hours later, quite good biscotti."

Store in a tightly sealed jar. They should last weeks.

 

This is labelled philosophizing because I find food philosophical.

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A couple weeks ago I withdrew from Twitter and FaceBook and Word Wenches. I did this because I was getting burned out by social media.
I wasn't writing.

So I'm putting the little snippets I would normally drop into Twitter into the blog here.
It's bleeding off the urge to chatter mindlessly online.

 

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