For the World Cup finals – An Italian tribute

I don’t know how mine are supposed to look like… i have absolutely no idea.. cos there were no pictures in the book to show me.

However.. looking at some pictures of biscotti

So hopefuly .. mine looks decent.

Although the receipe says 4 dozen biscuits.. i think i got less than that.

And it is fitting to have biscotti bites this weekend as it’s the WORLD CUP FINALS! ITALY vs FRANCE!!

And it comes as no surprise that i’d be supporting the italians… so isn’t it fitting to be eating bisotti bites?

For those who are asking.. why biscotti?

[ bee-SKAWT-toh; bee-SKAWT-tee ] A twice-baked Italian biscuit (cookie) that’s made by first baking it in a loaf, then slicing the loaf and baking the slices. The result is an intensely crunchy cookie that is perfect for dipping into DESSERT WINE or coffee. Biscotti can be variously flavored; the most popular additions are anise seed, hazelnuts or almonds.

It was said that Marco Polo actually brought biscotti to eat during his travels!

Quick… bring me my milk to dunk the bites in!

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BISCOTTI BITES (receipe found here)
2 1/2 cups all-purpose flour

2 teaspoons baking powder

3 tablespoons canola oil

6 tablespoons honey

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup chopped unsalted peanuts

Preheat the oven to 350 degrees. Grease a baking sheet with nonstick vegetable spray.

Stir together the flour and baking powder in a large bowl and set aside. In a separate bowl, whisk together the canola oil and honey until well blended. Add the eggs, one at a time, and then the vanilla, stirring to combine. Add the wet ingredients to the dry ingredients and stir to form a smooth dough. Mix in the peanuts.

Divide the dough in half and form each half into a log about 12 inches long and 4 inches wide.

Place the logs on the baking sheet. Bake 14 to 16 minutes, or until golden brown.

Transfer the logs to a cutting board, cool 5 minutes and slice at a 45-degree angle, about 1/2-inch thick. Place the slices on the baking sheet and bake for an additional 10-12 minutes to dry slightly.

Transfer the biscotti to wire racks to cool. Cool completely before serving.

Store in an airtight container for up to 1 week or wrap well and freeze for up to 2 months. Thaw before serving.

Makes about 4 dozen.

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Me eyeing the biscotti

All gone!

edit: BTW… these are posed pictures.. there is no way that i was going to eat that delicately of the dustbin (Note: NOT PLATE).