In a way it has. Centuries later, it is now sold by everyone from Starbucks to Olive Garden to Meijer.
There is even a Bernadette's Biscotti brand. (which is cool, because that is my name-when I'm not writing a blog.)
The first time I had biscotti was when the BFF made me a great coffee themed gift package for my birthday or something. It was amazing.
I am actually surprised that I like it so much. I like my sweets to be sweet. Over the top rich, you know? But there is something about biscotti that speaks my love language-food.
I am a cookie dunker. This is the perfect hard cookie to dunk. Into coffee or tea. Or if you live in Italy or Spain, you just may dunk it in vino.
|Chicken pot and biscotti jar|
|My first attempt at still life painting. Not the best photo of me or the best painting, ever. But, I tried.|
Biscotti is traditionally made with almonds, but my recipe uses walnuts. I think the important factor is nuts. Of whatever kind. Hazelnuts, walnuts, almonds, pistachios. You get the picture.
Toasted Walnut Biscotti
2 cup flour
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/3 cup white sugar
1/3 cup brown sugar
2 large eggs
1 Tbsp vanilla
1 cup walnuts-toasted and chopped (350 degrees for 8 minutes)
12 ounces chocolate chips
1 Tbsp shortening
-Cream butter and sugar. Add eggs and vanilla and beat well. And flour, baking powder and salt, and mix well. Stir in walnuts.
-Divide dough into half. Shape into 2 1-1/2" logs.
-Place on a parchment lined baking sheet (not too close together), and bake at 325 degrees for 30 minutes.
-Cool 5 minutes on a wire rack. Slice into 1/2" slices diagonally. Lay cut side up on parchment lined cookie sheet.
-Bake 20-25 minutes until golden and crisp.
-When biscotti are cooled, melt the chocolate. Dip the edge into the chocolate. Let chocolate set, then package.
-Makes about 3 dozen and the recipe doubles well.
Maybe I should have some Bernadette's Biscotti with some Barefoot Wine...
Are there any brands that share your name? Tell me in the comments.