4 Tips to Making Perfect Biscotti

4 Tips to making Perfect Biscotti

I love these Cranberry and Cashew Biscotti , they're perfect with coffee, as a breakfast on the go, with an afternoon tea as a sweet snack, or after dinner for a light dessert. Seriously I can't get enough of them. These are my 4 tips to making perfect biscotti.

Biscotti can sometimes be very hard and crispy, but the additional of cranberries makes for some soft chewy fruity flavours in this delicious recipe. Biscotti as its name implies, means "twice baked", and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dunking into your hot drink, or even wine. To make biscotti, the dough is shaped into a loaf shape and baked. The baked loaf is then cut into slices that are baked again until they become dry and hard. Once you've mastered making a traditional biscotti, your variations are endless.

And as for my new blue mixing bowl, how gorgeous is it? Just like my mother used to have, except back in those days they were all cream. I think I am definitely going to head back to the store and buy another one in a different size , it somehow seems very lonely on its own.

4 Ways to make perfect biscotti.

Always use a serrated knife (preferably a bread knife) in a sawing motion to cut nice smooth clean slices.
If you want long slices like a coffee shop biscotti, slice the logs at an angle. I normally just slice straight, but that is my preference.
After the first bake, allow the biscotti to cool for about 10 minutes but don't leave them too long. If you leave them too long the dough will become too hard and it will be difficult to cut, but if you cut them when they are hot the slices will crumble.
After the second bake make sure that the biscotti cools on a wire rack to allow them to crisp completely.

Biscotti can be kept in airtight containers for weeks, and as this recipe makes about 50-60 depending on how thick you cut the slices , that means cookies with coffee for awhile.