Although it might seem that cannelloni have been eaten since ancient times, this is a recent custom. You could not find it in any Catalan cookbook until the start of the 20th century. Cannelloni originally came from Italy, brought to Catalonia at the end of the 18th century by foreign chefs working in hotels.
There is a basic difference between Catalan and Italian cannelloni. With Catalan, the meat is cooked first, then ground, whereas the Italians put the ground meat straight into the cannelloni tubes.
Manicotti is the Italian American version of cannelloni. Both are pasta tubes, but the difference between the two is fairly minimal: Manicotti tubes are ridged, larger and slightly thicker. Cannelloni tubes are smooth, a touch smaller and slightly thinner.
Over the years, no-boil (also called oven-ready) cannelloni tubes have become a permanent fixture on supermarket shelves. Much like ‘instant rice’, no-boil pasta is precooked at the factory. The pasta tubes are run through a water bath and then dehydrated mechanically. During baking, the moisture from the sauce softens, or rehydrates, the pasta, especially when the pan is covered as the cannelloni bakes.
This baked pasta can be stuffed with a myriad of fillings that suit any taste, from chicken with asparagus to shrimp and lentils. Whether you make a meat sauce, a mixture of herbs and ricotta cheese, or fish accompanied by a tomato sauce, the filling can be made the day before. In fact, this will make it even tastier.
Print Recipe
Italian Sausage Cannelloni
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Filling
In a large skillet over medium heat, add oil, onion & mushrooms. Cook for 5-10 minutes allowing the onion to soften & mushrooms to release their liquid.
Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir & cook all ingredients until the onion is softened & the sausage is no longer pink & is starting to brown. Set aside.
Béchamel Sauce
Melt butter in a medium saucepan over medium heat. Add flour, paprika & Italian seasoning & stir until well incorporated. Slowly, add milk & whisk together until smooth. Continue whisking until sauce comes to a slow boil & starts to thicken. Stir 1/3 of the sauce into the sausage mixture. (Reserve the other two thirds to pour under & over the cannelloni.) Add 340 gm shredded mozzarella to the sausage & sauce mixture & mix to combine.
Assembly/Baking
-
Spread a bit of sauce over the bottom of (2) 13 X 9-inch baking pans. Using a large pastry tube with a star tip, fill (oven ready) cannelloni shells. Nestle the cannelloni in the sauce & cover with remaining sauce.
Top with a combo of 50 gm shredded mozzarella & 25 gm shredded Parmesan. Cover with foil.
Bake for 45 minutes, remove foil & bake another 5 minutes or until cheese starts to turn golden. Remove from oven, let stand 5 minutes then serve.
Recipe Notes
- As far as the cheese goes in this recipe, use whatever kind you prefer or have on hand. You know it will always be great because 'cheese makes it better' right!
- This meal freezes well so if it is to big for your family in one setting just freeze the rest for another time.
Asiago Cheese is one of my personal favorite kinds of cheese. Coupled with a rich history and unique flavor profile, asiago cheese is a deliciously versatile and ranges from smooth and silky to crumbly and brittle.
Asiago cheese has a characteristically sweet and mildly nutty taste. However, the flavors develop as it ages, getting sharper, more intense, and piquant. As it matures, the cheese develops a slightly acidic and tangy undertone and a fruity appeal. The scent of the cheese is aromatic, with a floral smell that gets deeper with maturity.
A semi-hard cow’s milk cheese, asiago originated in Italy and takes its name from the famous plateau located in the north-eastern part of the peninsula.
Because this cheese features so much variety the everyday cheese lover might know they like asiago but not really be able to describe exactly what it tastes like. Asiago is actually considered one of the best cheeses to use for cooking due to its mild but noticeable flavor.
These ‘asiago potato stacks’ are a nice change from your typical roasted potatoes. Sure, you can dump any kind of cheese on top of potatoes, and they’ll turn out tasty. But elevate those cheesy ‘taters with freshly grated asiago and a fresh burst of rosemary and they’re amazing!
Print Recipe
Asiago Potato Stacks
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Preheat oven to 375 F. Using a mandolin, thinly slice potatoes & place in a large bowl.
Melt butter in a small skillet over medium heat. Add olive oil to skillet & mix to combine. Add shallots & garlic; sauté for 1 minute. Add thyme, salt & pepper & sauté for for 30 seconds. Remove from heat.
Pour butter mixture over potatoes & toss until each side is coated. Add cheese to potatoes & continue tossing until well combined.
Spray a 12-cup muffin tin with cooking spray. Stack potato slices in muffin cups & top with additional cheese.
Bake for 30-35 minutes until stacks are golden brown & crispy. Serve immediately.
Quite often confused with rice, orzo is a short-cut and petite pasta that is often used in place of other grains. Also known as risoni, this little pasta, or pastina, is a wonderful base for many meals.
Orzo offers enormous culinary potential made with 100% enriched durum semolina wheat. However, there are other varieties, including whole wheat orzo made with whole wheat flour and tri-color orzo which is enriched with red tomato and vibrant green spinach.
Orzo can be used in a wide variety of recipes such as mixed bowls, soups, salads, casseroles, and side dishes. Another way to take advantage of orzo pasta is by using it as a filling or stuffing. It makes a hearty option for anything from stuffed peppers and tomatoes to orzo stuffed zucchini boats.
The shape of orzo may resemble a large grain of rice; however, while both are rich in carbohydrates, these two plant-based ingredients are quite different. Apart from their composition, rice does not contain gluten, whereas pasta, made from wheat, does.
With its origins in the Mediterranean, it’s no wonder that orzo wonderfully complements the tastes and vibrant colors of a variety of coastal cuisines. I think it compliments this Tuscan shrimp dish very well.
Print Recipe
Garlic Orzo Tuscan Shrimp
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
- 1/2 cup orzo pasta, uncooked
- 1 Tbsp butter,
- 1 Tbsp garlic, minced
- 300 gm shrimp, peeled & deveined
- 1 small onion, diced
- 3 baby Bella mushrooms, sliced
- 1/4 cup sun dried tomatoes or halved grape tomatoes
- 1 bunch Swiss chard leaves, washed, stems removed & chopped slightly
- 1/2 cup heavy cream
- salt & pepper to taste
- 1/3 cup Parmesan cheese, shredded
- 1 tsp Italian herbs
- 1/2 Tbsp fresh parsley, chopped
Ingredients
- 1/2 cup orzo pasta, uncooked
- 1 Tbsp butter,
- 1 Tbsp garlic, minced
- 300 gm shrimp, peeled & deveined
- 1 small onion, diced
- 3 baby Bella mushrooms, sliced
- 1/4 cup sun dried tomatoes or halved grape tomatoes
- 1 bunch Swiss chard leaves, washed, stems removed & chopped slightly
- 1/2 cup heavy cream
- salt & pepper to taste
- 1/3 cup Parmesan cheese, shredded
- 1 tsp Italian herbs
- 1/2 Tbsp fresh parsley, chopped
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Bring a medium saucepan of water to a boil & cook orzo pasta about 8-9 minutes. Drain the orzo using a colander & set aside.
In a large skillet, melt butter & add minced garlic & shrimp; fry for 2 minutes on each side or until cooked & pink. Transfer the shrimp to a bowl & set aside.
Add the onions & mushrooms to the butter remaining in the skillet. Stir in sun dried tomatoes & Swiss chard leaves; fry for 1-2 minutes or until leaves are wilted.
Reduce heat to medium-low & add the cream; bring to a gentle simmer, stirring occasionally. Add salt & pepper to taste.
Stir in parmesan cheese; allow the sauce to simmer for about a minute until the cheese melts. Sprinkle the herbs & parsley over the mix & toss to combine.
Add shrimp & cooked orzo pasta; toss to combine. Serve.
Bacon-wrapped shrimp and scallops may sound like an appetizer only served at fancy cocktail parties. But tossed in parmesan and spices then wrapped in bacon makes for some incredible skewers to serve with some vegetable couscous as a main dish.
There are all kinds of tasty add-ins to couscous, such as mushrooms and zucchini. Mushrooms add an earthy, savory flavor to couscous that makes it a good complement to main dishes like roast chicken, pork, beef or seafood.
Couscous has become one of my favorite pantry staples. It’s quick, convenient, versatile and makes a good alternative to ‘traditional’ rice or pasta.
Couscous used to be hand rolled into tiny pasta. It is now available in instant- cook packages or bulk, where couscous has already been pre-cooked by steaming and then dried. This leaves us with the simple task of re-hydrating in water or broth, which typically takes something like 5-10 minutes!
Print Recipe
Bacon Wrapped Shrimp & Scallop Skewers
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Vegetable Couscous
In a saucepan, slightly pre-cook bacon strips. Remove from saucepan onto a paper towel. To saucepan containing bacon drippings, add zucchini, mushrooms, onion, garlic & cilantro paste; sauté until tender crisp. Place in a bowl.
To the saucepan, add broth & salt (if using) & bring to a boil; add couscous. Cover & remove from heat; set aside until liquid has been absorbed, about 5-10 minutes.
Add bowl of vegetables & gently toss with a fork. Keep warm while you cook seafood.
Shrimp & Scallops
-
In a bowl, combine oil, garlic, basil, oregano & Parmesan. Add shrimp & scallops; toss gently until well coated then tread on wooden skewers along with bacon strips.
Line 9 x 13-inch baking pan with foil. Place skewers with tip ends resting on pan edges.
Place in oven & roast JUST until seafood is slightly firm & cooked through & bacon is cooked. Serve immediately with vegetable couscous.
Named cannelloni in Italy, this tasty stuffed pasta dish is known in North America as manicotti. The word cannelloni literally means ‘a big pipe’ and manicotti loosely translates as ‘a big sleeve‘.
The origin of Cannelloni dates back to around 1907, when Nicola Federico, a well-known chef from Naples, Italy, invented this pasta. He created it while working at the La Favoria, a popular restaurant in Sorrento, Italy. Initially, this tubular pasta was called ‘strascinati’, which soon came to be known by the name that is popular today …. cannelloni. It gained popularity when the residents of Naples fled to Sorrento, during World War II, which is when they got introduced to this pasta. Although the origin of cannelloni is relatively recent, its enormous versatility and delicious flavor has quickly made it a classic in the kitchen worldwide.
Currently, between traditional recipes and modern and creative reinterpretations, in Italy it is possible to come across hundreds of variations that present sauces, flours and in general always different ingredients and characteristics.
Being pasta lovers, cannelloni definitely works for Brion & I.
Print Recipe
Bacon & Mushroom Cannelloni w/ Gorgonzola Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Filling
Chop washed leek, mushrooms & bacon. Fry all together with garlic in oil for a few minutes then place in a bowl with the parsley (if using) to cool.
Sauce
Melt butter in a saucepan, add the flour & mix for a few minutes until it forms a paste. Slowly pour in the milk a little at a time & stir as you cook it to the consistency of a thin custard. Simmer for 5 minutes, add crumbled gorgonzola & simmer until melted & incorporated. Add 1/2 cup to the filling, season with salt, pepper & smoky ranchero seasoning.
-
Stuffing Cannelloni
Stuff the cannelloni with the filling. Spread a small amount of gorgonzola sauce in a 9 x 13-inch baking dish. Place cannelloni on top. Pour the gorgonzola sauce over the top of the cannelloni.
Bake
Cover dish with foil & bake 60-65 minutes. Remove from oven & serve.
Recipe Notes
- If you wish, save a small amount of the gorgonzola to sprinkle on top after pouring the sauce over the cannelloni before baking it.
The classic Italian potato dumplings or gnocchi as their called, make for a hearty meal no matter how you serve them: baked with creamy cheeses, sautéed with veggies, dressed in a tangy tomato sauce… you name it. The most common way to serve them in Italy is with a light butter sauce and fresh sage.
Gnocchi go back to Roman times when they were made of semolina dough mixed with eggs, but they have evolved into many different variations since then. At first, they existed with different ingredients such as squash and breadcrumbs, made of ordinary wheat flour or cornmeal. Then came the cheese and potatoes. But they didn’t become the potato dumplings we know today until the 16th century when potatoes were introduced to Europe. The potato gnocchi originated in Northern Italy, where the cooler climate was better suited for growing potatoes rather than grain. These potatoes are starchier and make the light, airy dough which produces the soft, pillowy texture and more ‘potatoey’ flavor of the gnocchi.
Being a dumpling lover, I absolutely love gnocchi any way they are served. This recipe boasts all the winning attributes of a well-balanced meal. The creamy sauce softens and flavors the pillowy potato gnocchi – a perfect base for the tender seasoned chicken breast.
From their humble beginnings, the gnocchi are now a world cuisine.
Print Recipe
Gnocchi w/ Chicken & Veggies
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
In a skillet over medium-high heat, cook bacon until crisp, 5-7 minutes, stirring occasionally. Remove bacon with a slotted spoon & set aside.
Season chicken breast with salt, pepper & 1 tsp of the Italian seasoning. Add the chicken to the skillet & cook 5-7 minutes per side. Remove chicken from the pan & set aside.
Reduce heat to medium, add garlic & mushrooms; cook until fragrant. Add the milk, gnocchi, cheese, bacon & remaining Italian seasoning. Bring to a boil, reduce heat & cook, stirring frequently, until the milk has reduced slightly & started to thicken, about 3-5 minutes.
Stir in peas. Add the cooked chicken & simmer until peas are cooked & sauce thickens a bit more. Place in a serving dish & sprinkle with extra parmesan if you wish.
Risotto is one of those dishes that’s purely Italian in nature. Most traditionally made with Parmesan cheese, which is stirred in right at the very end of cooking to not only boost the rice’s creaminess but also lend its signature salty, nutty flavor to the dish. Don’t get caught up in tradition though, because risotto is one of the most flexible meals you can make.
While there is nothing wrong with Parmesan, the cheese possibilities for risotto are nearly endless and you quickly discover that the world of this comfort-food staple really has no boundaries.
Risotto is one of those gourmet meals that is really not difficult to make, and it doesn’t take long either. You can have it on the table in 30 minutes or less. It takes some work stirring — not the kind of stirring where you must stand at the stove and stir constantly. You can step away for brief moments, but you do want to do lots and lots of stirring. It’s the stirring that breaks up the starches in the rice and makes the risotto so incredibly wonderfully amazingly creamy.
This rich and creamy risotto with tender shrimp, uses Asiago over Parmesan cheese for a semisweet touch, plus tarragon and flat leaf parsley to give the dish some freshness.
Asiago is a whole milk cheese that originated in Northern Italy, around the Po River Valley where Italy borders Austria. Coming from the mountains, Asiago is similar to other mountain cheeses, such as Switzerland’s Gruyere or France’s Beaufort. Asiago is made in large wheels designed for long-term aging to get through tough winters. Dense and flavorful, Asiago’s flavor profile changes as time polishes the wheels over the course of several months or years. Taken from the milk of cows grazing on the grasses and wildflowers of the mountains, Asiago can have a fresh, fruity flavor or a savory, zesty taste on the palate.
Print Recipe
Asiago Shrimp Risotto
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Risotto
Heat 1 tsp oil in a LARGE POT or DEEP SKILLET over high heat. Add bacon & cook until fairly crisp. Blot on paper towel & crumble. Transfer to a small microwave-proof bowl. Leave about 1 Tbsp bacon drippings in pot & discard the rest. Add mushrooms & cook until browned. Remove to a dish, set aside.
Turn heat down to medium & return pot to the stove. Add butter & melt; then add garlic & onion. Sauté for 3 minutes or until softened. Turn up heat, add rice & stir until grains become partially translucent, about 1 minute (do NOT overcook).
Add wine & cook, scraping the bottom of the pot to get any brown bits, about 2 minutes. Turn down heat to medium-low; add about 3 cups of chicken stock. Leave, uncovered, stirring just once or twice, until most of the liquid has been absorbed.
Check firmness of rice & add 1/2 cup of broth at a time, stirring in between until absorbed & rice is cooked to YOUR taste.
Spicy Shrimp
While the risotto is cooking, combine spice mix in a plastic bag. Add shrimp & shake to coat well. In a skillet, heat butter & olive oil; add shrimp & sauté for 2-3 minutes, just until cooked. Keep warm.
Add the mushrooms back into the risotto towards the end, just to heat through. Right at the end when the risotto is ready, add a 'splash' more chicken broth to make the risotto slightly soupy, then take it off the stove.
Add butter & Asiago cheese, then stir vigorously (this will activate the starch & make it super creamy). Add shrimp & gently stir to incorporate them into the risotto.
Serve immediately. Garnish with reheated bacon & extra Asiago if you wish.
One thing Italians share with the rest of the world is their love for pasta. Pasta remains part of a rich tradition that impacts every corner of Italy, meshing with regional cultures and influencing local cuisine.
Orecchiette is a pasta specialty from the beautiful southeastern region of Puglia, down in Italy’s southern ‘heel’. It’s one of the country’s flattest and most fertile regions, with wheat and olive oil produced in abundance.
Orecchiette translates to ‘small ears’—a fitting name for a dome-shaped pasta that looks like tiny ears. This pasta has a thin, concave center, chewy edges, and a rough surface texture. Orecchiette require only three ingredients: hard wheat flour, water and salt.
Their particular shape, combined with the rough surface, makes it perfect for any kind of sauce, especially vegetable sauces.
With its deep-rooted history in the region, use of simple ingredients, and its convenient versatility, orecchiette has become a defining part not only of Puglia’s cuisine, but its culture, as well. And its popularity extends far beyond the region of Puglia.
I absolutely love orecchiette with its chewiness and nice ‘cupping’ ability. Pared with some cheesy meatballs, this meal is so good!
Print Recipe
Orecchiette w/ Cheesy Chicken Meatballs
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Pasta
Bring a pot of salted water to a boil over high heat. Add pasta & cook until tender but still firm to the bite., stirring occasionally, about 8-10 minutes. Drain pasta, reserving about 1/2 cup of the pasta water. Transfer pasta to a bowl & add the parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed to loosen pasta.
Meatballs
Preheat oven to 425 F. Line a large baking sheet with foil & rub with oil.
In a large bowl, combine ground chicken, Parmesan, bread crumbs, parsley, egg & garlic. Season with salt & pepper. Form into 30-40 meatballs, then place on prepared baking sheet & bake until browned & cooked through about 25 minutes.
Pasta Sauce
In a large pot, add chicken broth & tomatoes & bring to a boil. Reduce heat & simmer until tomatoes are soft. Remove from heat & add meatballs & pasta/cheese mixture. Combine grated mozzarella cheese with basil paste.
Preheat oven to 350 F. Lightly butter a 9-inch baking dish.
Place meatball/pasta mixture in baking dish & top with mozzarella cheese/basil mixture. Bake only until cheese is melted.
Italian cuisine has developed through centuries of social and political changes and is noted for its regional diversity and abundance of difference in taste.
Tortiera di Patate Carciofi e Salsiccia or ‘potato pie with artichokes and sausage’, is classic, simple comfort food at its finest. A seasonal dish that can serve as a hearty vegetable side dish (omitting the sausage) to a meat or fish meal, but which can also be the main course by adding the sausage meat as I did here.
Being a vegetable lover, I think vegetables are all good, but put together they make for fantastic preparations.
This is a very easy preparation, which does not require special techniques or even special skills. Potatoes go very well with artichokes and sausage, making it a dish with a harmonious and truly savory taste.
Print Recipe
Potatoes Layered w/Artichokes & Breadcrumbs
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Béchamel Sauce
In a small saucepan, add milk. Slowly whisk in flour until blended then add salt, pepper & smoked paprika. Bring to a boil over medium heat while whisking constantly. Reduce heat to low & simmer, stirring for about 5 minutes. remove from heat & stir in parmesan.
Veggies & Sausage
Cook potatoes in microwave until soft but not overcooked. Peel (if you wish) & slice into 1/4-inch slices; set aside.
Clean artichokes, remove the harder outer leaves, cut them into fairly thin slices & brown in a pan with oil, season with salt. Add water & cook only until soft. Drain any excess water & set aside.
Scramble fry sausage meat, remove from heat & drain on paper towels. Grate cheese. Prepare some breadcrumbs for topping.
Assembly
-
Line a 8-inch round baking dish with foil & brush with oil. Place a layer of potatoes in the bottom of pan then top with a layer of artichokes. Sprinkle half of the sausage meat on top then half of the grated cheese. Spread half of the béchamel sauce over all. Repeat the same procedure to form a second layer.
Bake for about 45 minutes or until bubbling & hot. Remove from oven & allow to cool about 10 minutes. Invert onto a serving plate. Carefully remove foil & sprinkle with breadcrumbs. Serve.
Biscotti are time consuming to say the least, but they’re also one of the easiest and tastiest cookies you’ll ever make. No special equipment is needed; just a bowl, a couple of baking sheets and some parchment paper.
The word biscotti is derived from the Latin biscoctus, meaning twice baked or cooked: the dough is formed into logs, baked, cooled and baked again. Whereas Italians use the word ‘biscotti’ to refer to various cookies, North Americans use the term to refer to the singular long, crisp, twice-baked Italian cookie. It wasn’t until the 1990’s that biscotti became a treasured North American favorite.
Despite their centuries old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs, which is the traditional method, while others use butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.
Today, it seems, biscotti is everywhere with an endless array of flavors. Classics such as almond, anise and hazelnut to gingerbread, maple walnut or mint chocolate chip. There are also savory biscotti made with various cheeses and herbs that are so good when paired with a charcuterie plate, an assortment of olives and cheeses or even a bowl of soup.
Since the holiday season is upon us and as you have probably noticed, I like making the most of basic recipes with some variations. Being able to make four different flavors using one basic recipe definitely speeds up the process.
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
Basic Biscotti Dough (use 1 recipe per variation)
Cardamom Orange Variation
Seeded Cranberry Variation
Speculoos Spice Variation
Ingredients
Basic Biscotti Dough (use 1 recipe per variation)
Cardamom Orange Variation
Seeded Cranberry Variation
Speculoos Spice Variation
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Biscotti Dough
Preheat oven to 300 F. Line 2 baking sheets with parchment paper.
TO MAKE 80 BISCOTTI IN TOTAL, USE ONE RECIPE OF THE BASIC BISCOTTI DOUGH FOR EACH VARIATION. THE MIXING PROCEDURE IS ALWAYS THE SAME, JUST VARY EACH ONE WITH THE DIFFERENT ADDITIONS.
Using an electric mixer, cream together butter & sugar until light & fluffy. Add eggs & vanilla extract (add orange zest in CARDAMOM ORANGE variation). Mix until combined.
In another bowl, whisk together flour, (SPICES where called for), baking powder & salt.
Add dry ingredients to wet ingredients a little at a time, mixing on low until JUST incorporated. Add CITRON PEEL or PEPITA SEEDS & CRANBERRIES to the variations calling for them.
Shaping & Baking
For each recipe (or variation), shape dough into a log that is about 16-inches long. Place 2 logs on each baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides & ends of the logs to even them out & flatten them.
If desired, sprinkle logs with coarse sugar. Bake for 20-25 minutes, until lightly golden & the center of the logs is almost firm & bounces back when touched.
Let the logs cool on the baking sheets for 10 minutes. Reduce heat to 275 F. Using a sharp knife to cut the logs into 3/4-inch thick diagonal slices. Press straight down with the knife, rather than using a sawing motion. Lay the slices, cut side up, back on the lined baking sheets.
Bake another 20-25 minutes, turning halfway through baking time. Cool on baking sheet for 5 minutes, then carefully transfer to a wire rack to finish cooling. Store in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
You will have roughly 20 biscotti from each variation.
Recipe Notes
- Since I have a nut allergy, sadly I can't use them, but don't hesitate to make some variations of your own.
