Scarpaccia

Scarpaccia is a savory zucchini tart originating from the northern coast of Tuscany. There are two versions: savory from the town of Camaiore, and sweet from Viareggio. It’s name roughly translates to ‘old shoe’, the reason being twofold; first it bakes up as thin as the sole of a shoe and second, much like a bad shoe that has been worn by many, this tart can be made with a variety of ingredients.  Scarpaccia was typically considered a spring time specialty that sailors made with their garden vegetables which included zucchinis and their blossoms.  The dish was served warm or at room temperature and enjoyed at the end of a meal (because of its slight sweetness), or a snack food paired with white wine or prosecco. The dish was made by folding zucchini into a simple batter of flour, eggs, olive oil and sugar or honey, then spreading the mixture into a baking sheet and cooking until golden and crisp.

The recipe has evolved to incorporate seasonal vegetables and herbs along with variations on the type of flour used allowing for its enjoyment year-round.  It can be eaten for dessert, as a great brunch dish or the main course when paired with a salad. 

Every region in Italy has its own specialties, some shared by other regions but with different names. Scarpaccia can be made sweet or savory, thin or thick, crisp or soft – as long as the common ingredients of zucchini and flour are used. Zucchini … what a treasure!  

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Scarpaccia
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Course Main Dish
Cuisine Italian
Keyword scarpaccia
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Filling
Course Main Dish
Cuisine Italian
Keyword scarpaccia
Servings
Ingredients
Filling
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Instructions
  1. Preheat oven to 375 F. Prepare a 12 x 16 inch baking sheet pan by spraying with non-stick cooking spray.
  2. Slice zucchini into very thin slices & place in a large bowl. Slice red onion into very thin slices; add to zucchini along with corn.
  3. Drain oil from sundried tomatoes into a cup measure and set oil aside. Cut tomatoes into quarters & add to bowl with the other vegetables. Add pepita seeds, basil, 1 tablespoon fresh thyme, salt & pepper to the large bowl with vegetables; toss all ingredients together.
  4. In a separate smaller bowl mix flour, corn meal and baking powder. Add this to the large bowl and toss again to mix the ingredients. In that same smaller bowl, beat eggs & add to the large bowl, mixing into ingredients.
  5. Take the reserved cup measure with the oil drained from the tomatoes and add enough olive oil to fill one cup. Add to the large bowl, mixing to combine. Slowly mix the water into the large bowl, only using enough to make a thin batter. You may not need all of the water. Pour batter into the prepared sheet pan, drizzle the top with olive oil.
  6. Bake for 55-60 minutes.
  7. When it comes out of the oven, sprinkle the Parmesan cheese all over the top and drizzle with a little more olive oil and sprinkle the remaining thyme over the top. Cut into squares and serve.

Glazed Limoncello Cakes

Limoncello, (pronounced lee-mon-CHAY-low) the Italian lemon liqueur, is known for its refreshing sweet and tangy flavor. It is made from lemon rinds, alcohol and sugar. Although, traditionally served as an after dinner drink, it is a wonderful ingredient to use in cooking and baking.

Families have passed down recipes for limoncello for generations, as every Italian family has their own recipe. In the winter of 2013, Brion and I spent some time travelling Italy. It was in Sorrento where we tasted limoncello for the first time and loved it. As we walked through the quaint artisan shops packed together onto a maze of medieval alleys, we came across one that sold liqueurs & confectionery. One of the treats that they made were limoncello sugar coated almonds … to die for!

Limoncello origins are disputed. Some say it was created by monks or nuns while others credit the wealthy Amalfi Coast families or even local townsfolk. In any case, its roots are in Southern Italy, primarily along Italy’s Amalfi Coast and the Sorrentine Peninsula known for their meticulous lemon cultivation. These lemons are considered the finest lemons for making limoncello. Prized for their yellow rinds, intense fragrance, juicy flesh and balanced acid.

Today, I’m using limoncello not only in the cake but the glaze as well. This is definitely a refreshing cake, great for a summer picnic or dinner.

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Glazed Limoncello Cakes
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Instructions
Cake
  1. Preheat oven to 350 F. Spray an 8-inch square cake pan with cooking spray or baking pans of your choice.
  2. Whisk sour cream, white sugar, canola oil, eggs, 3 tablespoons limoncello, and lemon zest together in a large bowl.
  3. Sift flour, baking powder, baking soda, and salt together in another bowl. Add flour mixture to sour cream mixture; stir with a wooden spoon until batter is just combined. Pour batter into prepared cake pan or pans.
  4. Bake for about 35 minutes OR until a toothpick inserted into the center comes out clean. Cool cake(s) in the pan for 5 minutes.
Glaze
  1. Whisk powdered sugar and 2 tablespoons limoncello liqueur together in a bowl until glaze is thin and smooth. Drizzle glaze over the top of the cake. Cool cake completely before serving. Top with a bit of whipped cream if desired.
Recipe Notes
  • You may need a bit more glaze if you have made individual cakes as I did here.

Salmon Lasagna

Lasagna is not a quickie weekday meal but as we (lasagna lovers) all know, it’s definitely worth the effort. There’s several elements involved: making the filling, the sauce, layering everything and cooking it all together.

Canned salmon is a nutritious option to have in your pantry staples. Being very versatile it can be paired with plenty of different ingredients to transform it into a variety of healthy meals. Whether you use red or pink is a personal choice but opt for responsibly sourced wild as opposed to farmed in any case.

I have given ‘meaty’ lasagna a seafood twist that’s just as delicious if you enjoy salmon.

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Salmon Lasagna
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Cuisine American, Italian
Keyword salmon lasagna
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Mushroom & Leek Filling
Course Lunch, Main Dish
Cuisine American, Italian
Keyword salmon lasagna
Servings
Ingredients
Mushroom & Leek Filling
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Instructions
Mushroom & Leek Filling
  1. In a saucepan, heat butter & saute mushrooms, leeks & garlic for 5-10 minutes, stirring over low heat until softened & moisture has evaporated. Add the salt.
Bechamel Sauce
  1. Melt butter in a large saucepan until it is foaming. Whisk in the flour to make the roux & cook for 2 minutes. Slowly add milk, whisking constantly until it is incorporated into the sauce. Bring the sauce to a low simmer & cook for 3-4 minutes or until thickened. Whisk in mustard, dill, lemon zest & (40 gm) grated Parmesan. Season with salt & pepper.
Assembly
  1. Preheat oven to 350 F.
  2. Evenly spread a small amount of sauce to the bottom of a 13 x 9-inch baking pan. Place a layer of 3 cooked lasagna noodles over the sauce then cover with a bit more sauce.
  3. Spread the salmon over the sauce & top with half of the shredded mozzarella. Top that with a bit more sauce & the next layer of 3 lasagna noodles. Spread the mushroom/leek filling on top then add the remaining shredded mozzarella.
  4. Top with a final layer of 3 lasagna noodles & cover with the remaining bechamel sauce. Sprinkle with Parmesan/cheddar combo.
  5. Bake for 25 minutes. Remove from oven & allow to cool for 10 minutes before slicing to serve.

Italian Sausage Lasagna

Whether you prefer a sweet or spicy variety, there’s no denying the delicious versatility of Italian sausage.

The predominant flavor in ‘mild’ Italian sausage is fennel, or actual anise, a licorice like flavor with a little more earthiness. This emulates the style of sausages in Northern Italy, known for milder flavors with a noticeable presence of both fennel and garlic. It will also typically have a small amount of red pepper flakes to open up the flavors.

The ‘hot’ designation means a higher content of pepper flakes, or the addition of cayenne, giving you that spicier flavor that is more common in the southern regions of Italy.

‘Sweet’ is pretty straightforward, little bit of sugar, milder flavors around that, sometimes some mild herbs, typically a lot of basil and such to round it out.

In this meal, the layers of lasagna noodles blanket a creamy béchamel sauce and a filling with a savory ‘Italian sausage’ flavor and tender artichokes. Truly a comfort food meal.

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Italian Sausage Lasagna
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Instructions
Filling
  1. Drain artichokes (reserving oil) & slice in halves; set aside. In a heavy skillet, heat artichoke marinade oil; sauté garlic, onions & mushrooms for a few minutes.
  2. Add ground pork, sun-dried tomatoes & spices. Cook over medium heat until meat is no longer pink; add artichokes. Remove from skillet & set aside until ready to assemble lasagna.
Béchamel Sauce
  1. In the skillet, melt butter over low heat. Once the butter is completely melted and bubbling, add the flour & mix well. Cook for a couple of minutes until flour just begins to take on some color.
  2. Slowly start adding the milk, whisking continuously to prevent lumps from forming. Continue to simmer until the sauce begins to thicken, stirring often. Season with a pinch of salt, white pepper & nutmeg.
  3. Set aside until you are ready to use, by pouring the sauce into a glass bowl & covering with a buttered sheet of plastic wrap. Cook lasagna noodles. Grate cheeses.
Assembly
  1. Preheat oven to 375 F.
  2. In a 13 x 9 x 2-inch baking dish, spread 1/2 cup of the béchamel sauce on the bottom. (Set aside 1 cup of the béchamel sauce for the top.) Arrange a single layer of lasagna noodles over sauce; spread some of the filling over noodles, top with a sprinkling of the grated cheeses. (Make sure to reserve a bit of cheese for the topping.) Repeat layers, ending with noodles.
  3. Spread the reserved 1 cup of béchamel sauce over the noodles & top withy the remaining grated cheese. Cover with foil, bake for 35 minutes, remove foil & bake until bubbly & lightly browned on top, about another 15-20 minutes.
  4. Allow to stand 10 minutes before serving.

Italian Rice Pudding Tarts (Budini di Riso)

This week we celebrate my husband, Brion’s birthday. In previous years I would be able to post a ‘birthday pic‘ with a wonderful holiday background …. you know the kind with tropical plants, ocean, and such. Due to the covid pandemic keeping us close to home for the last year or so, my birthday picture of Brion is in our back yard but notice we have a tropical Canna close by!! During the interlude away from being able to travel, Brion has had to wear another ‘hat’, and has been there for me through numerous surgeries. I am incredibly grateful for that and the speedy recovery that comes through such love & care.

I had read about this little treat sometime back but had put it on hold for a special occasion and today’s the day!

Named after the principal ingredient used in the filling, budini di riso is a typical pastry coming from Siena, a medieval city in the region of Tuscany, located in the north of Italy.

Every summer, from May to July, until the 1960’s (and even 1970’s in some places), thousands of female seasonal workers would make their way to the Po Valley in northern Italy. Here, in the rice fields, they went to work as ‘mondine’. Their task was to remove weeds that could stunt the growth of the rice plants.

The compensation of these women consisted not only in money but also 1 kg of rice for each day of work. Hence the wide spread use of rice throughout the region in both savory and sweet preparations.

This rice custard tart is a combination of a creamy, vanilla scented rice pudding with a caramelized top, all baked in a crisp shortbread pastry crust. There are many variations for this Italian classic. Some like to make it with a crust, others prefer it without. Other recipes may also add fresh squeezed lemon juice for a citrus flavor.

Today, rice is the world’s most widely consumed cereal grain, which means that virtually every culture has a rice pudding they call their own.

Part pie … part rice pudding, these little tarts can be eaten for breakfast, as an afternoon snack or for dessert, they are just plain good anytime.

BIRTHDAY WISHES TO MY LOVE, YOU’RE THE BEST!

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Italian Rice Pudding Tarts (Budini di Riso)
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Short Crust Pastry Shells
Rice Pudding
Raspberry Topping
Servings
Ingredients
Short Crust Pastry Shells
Rice Pudding
Raspberry Topping
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Instructions
Tart Shells
  1. In a bowl, sift together flour, rice flour, powdered sugar, salt & baking powder. Add butter & rub together with fingertips to make soft crumbles.
  2. In a small bowl, beat egg; add to flour mixture & work into a smooth ball of dough. DO NOT OVERMIX. Flatten dough ball & wrap in plastic wrap; chill in refrigerator.
Rice Pudding (Filling)
  1. Place rice in a saucepot. Cover with water & bring to a boil. Rinse rise; return blanched rice back in saucepot & cover with milk. Add cinnamon stick & lemon zest. Cook over low heat, stirring often until rice has absorbed most of the milk & rice mixture becomes soupy.
  2. Remove rice-milk mixture from heat & add butter; stir well. Place rice mixture in a bowl to cool. Stir & cool for about 20 minutes. In a bowl, combine eggs, sugar & vanilla; add to cooled rice mixture.
  3. Preheat oven to 350 F.
  4. Roll out the chilled pastry to a 1/8-inch thickness. Traditionally these little rice tarts have straight sides. The fastest way to do this is to cut out pastry disks with a glass or lid as big as the bottom of the muffin tin & press them gently in. Next cut with a knife some pastry strips to line the sides of the muffin tins. Press the pastry lightly with your fingers to seal the bottom with the side strips.
  5. Spoon the rice pudding into the pastry shells & bake about 30-40 minutes or until golden brown on the edges. Prepare raspberry topping.
Raspberry Topping
  1. In a saucepan, place frozen raspberries & heat until thawed. Stir in the sugar & bring to a slow simmer. In a cup, dissolve the cornstarch in water & stir into raspberry puree. Bring to a boil & simmer for about 1-2 minutes or until thickened. The mixture will thicken a bit more as it cools.
Serving
  1. Serve rice tarts warm or cold with raspberry topping & yogurt, whipped cream or ice cream. If you would prefer, just a dusting of icing sugar or as is works just as well.

Salmon Zucchini Parcels

When it comes to zucchini, there is virtually nothing it seems it can’t be made into. To be honest, my love affair with this vegetable spans many years. Long before the internet and Pinterest gave us access to any recipe you could ever want, print cookbooks were the go-to. So to make a long story short, I actually have a recipe book solely devoted to zucchini that is still relevant in today’s cooking and baking procedures.

The blog recipe I want to share today is a dish suitable to be prepared all year round. Baking the salmon parcels in the oven only takes a short bit of time, making it feasible even on warmer days. The thin slices of zucchini are first grilled & then woven together to form parcels of seasoned salmon.

A versatile meal in that you can vary the ingredients of the filling by choosing other types of fish or seafood. Although it could be made into an appetizer size we enjoyed ours as a main course with rice.

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Salmon Zucchini Parcels
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Instructions
  1. Preheat oven to 400 F.
  2. Slice the zucchini lengthwise into long, thin strips. You will need 16 good slices.
  3. Trim the salmon pieces into pieces approximately 2.5-inches square. Count on 2 pieces per serving. On a plate, combine spices, grated parmesan & panko crumbs.
  4. In a hot, non-stick skillet, grill zucchini strips quickly. You're only trying to soften them a little bit as well as giving them some color.
  5. Lay 2 strips of zucchini out on a work surface. Take 2 more & weave them into the center of the first two.
  6. Dredge the salmon pieces in seasoned cheese/panko mixture. Place a piece of salmon on the woven part (it should be about the same size as the interwoven section of the zucchini).
  7. Bring the sides up & around & weave them over the top. Turn parcels over to show the weave. Brush the parcels with olive oil & sprinkle the remaining seasoned cheese/panko mixture evenly over the 4 parcels. Pat the breading gently to help it adhere to zucchini strips.
  8. Bake for about 15 minutes; remove from oven & serve immediately.

French Mussels w/ Bacon & Leek Risotto

Thanks for the memories! This phrase says it all when I think back to the wonderful time we spent in France. Although this holiday is now 20 years past, the memories remain very vivid and special.

My sister, Loretta had joined Brion & I on this French vacation which had made it even more special. Our journey began in Paris where we had rented a car, then travelled south (about 613 km/380 miles) to the sleepy little village of St Thibery. For this segment of our trip we had rented an apartment to use as ‘home base’ during our time in this part of France. Many of these houses are from the 14th,15th & 17th century. The apartment was quaint but adequate even having a roof top patio.

St Thibery is situated between the larger towns of Agde & Pezenas and is just a short distance from the Mediterranean Sea. On one of our day trips we visited the town of Agde. It is one of the oldest towns in France and is captivating by its maze of narrow streets. Agde was built of black basalt from a volcanic eruption thus the black color of its buildings.

It was here we discovered a nice restaurant where we enjoyed some classic French steamed mussels. It would be an understatement to say how much the three of us enjoyed this feast of fresh seafood.

During the time we spent in the area, we made the 20 minute drive from St Thibery to Agde just to have some more mussels on numerous evenings.

Brion & I decided to revisit the taste of those ‘French’ mussels today with our supper meal. Of course, nothing compares to the ‘taste of a memory’!

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French Mussels w/ Bacon & Leek Risotto
Instructions
Risotto
  1. Bring vegetable broth to a boil in a saucepan, then turn heat to low & keep at a simmer.
  2. Heat a large skillet over medium heat; add bacon & sauté until crisp. Remove to a paper towel lined plate to drain & set aside.
  3. Remove all but 2 Tbsp bacon drippings from skillet (add extra olive oil if necessary to equal 2 Tbsp) then add leeks, mushrooms & shallot. Turn heat up to medium-high; season with salt & pepper. Sauté until vegetables are tender & starting to turn golden brown, about 7-8 minutes. Add garlic & sauté for 1 minute. Add rice; stir to coat & cook for 1 more minute.
  4. Turn heat back to medium; add wine & stir until absorbed by rice. Add hot vegetable broth; stir near constantly until rice is tender & all the broth is absorbed, about 25 minutes. If broth gets to a hard boil, turn heat down. Remove skillet from heat; stir in thyme, parmesan cheese & cooked bacon. Keep warm until mussels are ready.
Mussels
  1. Heat olive oil & butter in a large pot over medium high heat. Sauté the onion & garlic until softened, about 5 minutes.
  2. Add the mussels, wine, cream, butter & parsley. Season well with salt & pepper to taste.
  3. Mix well, cover pot with a lid & cook until mussels are cooked through & opened, about 12-15 minutes.
  4. Serve mussels along with the juices in the pan with risotto & crusty or garlic bread.

Pistachio Limoncello Cookies

Its hard to say if its the bright color of the fruit or the crisp flavor …. lemons just remind me of spring. I think, when you incorporate some limoncello liqueur into dessert recipes it takes them to a whole new level. Its tangy, refreshing and balances the sugary sweetness of cookies, cakes and many other confections.

Our first introduction to the taste of some authentic limoncello was in the town of Sorrento on the Amalfi Coast of Italy. In 2013, Brion & I had a wonderful holiday travelling throughout Italy. The Amalfi coast is known for its production of limoncello liqueur. It is only here, thanks to the Mediterranean climate, lemons grow with a thick skin that is rich with essential oils, fragrant and with a strong aroma. The lemon skin is the most important ingredient when it comes to making limoncello.

Stunning Amalfi , with its electric blue sea, terra cotta rooftops, bright white sand beaches, emerald hillsides and lemon tree lined streets, will be forever etched in our memories.

The hint of limoncello in the icing gives these simple little shortbread cookies such a nice flavor.

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Pistachio Limoncello Cookies
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Limoncello Shortbread
Limoncello Icing
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Limoncello Shortbread
Limoncello Icing
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Instructions
Shortbread
  1. Preheat oven to 325 F. Line 2 baking sheets with parchment.
  2. In a bowl, whisk together flour, cornstarch & salt.
  3. In a large bowl, beat butter & sugar with an electric mixer until fluffy & aerated, 4-5 minutes. Add milk & limoncello liqueur; beat for 1 minute.
  4. Sift in half the flour mixture, then fold in with a spatula until just combined. Repeat. Spoon half of the shortbread batter into a piping bag fitted with a large, open star tip.
  5. Pipe batter into 1 1/2-inch wide rosettes, 1 inch apart on a prepared sheets.
  6. Bake shortbread ONLY until edges are lightly browned, 15-16 minutes. Let cool for 3 minutes, then transfer to a rack to cool.
Limoncello Icing
  1. While shortbread cookies are baking, combine powdered sugar & limoncello. Drizzle over warm cookies. While icing is still wet, sprinkle the chopped pistachios over the tops. Allow to set before serving.
Recipe Notes
  • Trace 1 1/2 inch circles onto parchment paper. Flip the paper over & use circles as a guide when piping rosettes.

Christmas Turkey Pizza

In 2019, Boston Pizza, a Canadian pizza chain created a Christmas pizza which literally consisted of a turkey dinner on top of a pizza crust.

The most notable aspect of their Christmas pizza was the ‘singing box’ it came in. The company had an advertising agency create a caroling delivery box. Using a play on ‘Carol of the Bells’, the jingle ran through the components of the holiday menu item: ‘cranberry sauce, gravy on top, turkey as well and also cheese. Why the cheese? Cause we love cheese, turkey & cheese, four kinds of cheese’.

Like those musical greeting cards that emit tinny tunes when you open them, the ‘Chorus of the Pizza’, playing box reportedly operated using a light senor device. When the box was opened, the music played, as soon as it closed, silence.

The singing box was to replicate carolers coming to your door, but it was better because they brought pizza and you didn’t have to stand awkwardly listening to people sing to you.

I’m not sure if Boston Pizza is using this kind of promotion in 2020, but based on their ad from 2019, I developed a Christmas pizza ‘copy cat’ recipe. Great taste and a nice way to use some leftover turkey.

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Christmas Turkey Pizza
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Instructions
Pizza Dough
  1. Cook potato, peel, mash & cool. In a small container, combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy.
  2. In a large bowl, combine yeast/water, butter, salt, sour cream & potato; mix well.
  3. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 5-10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap. Allow to rise in a draft-free place until doubled in size, about an hour.
Herb Sauce
  1. In a skillet, melt butter; add herbs & cook for 2 minutes. Pour in your choice of either heavy cream OR chicken broth. Heat until hot, about 2 minutes more. Season with salt & pepper to taste. Set aside to cool slightly.
Assembly
  1. Preheat oven to 375 F.
  2. On a large sheet of parchment paper, roll or press dough into a 16-inch circle. Transfer with paper to either a 14-inch pizza pan or a flat baking sheet.
  3. Carefully spread the 1/2 cup herb sauce over the bottom of the pizza (leaving the outside ring without sauce). Sprinkle a bit of the cheese over sauce then layer with turkey & stuffing. Drizzle with turkey gravy & top with remaining cheese. If you prefer, brush the outside edge of the pizza ring with egg wash.
  4. Bake for 15-20 minutes or until golden brown. Remove from oven & slice.
  5. When you are ready to serve, dot pizza with cranberry sauce or just let everyone put on their own.
Recipe Notes
  • As an alternate to the herb sauce, using 1/2 cup bottled lite Alfredo sauce w/ Parmesan cheese makes a good choice.

Anise Citron Biscotti

When most people mention biscotti, they actually mean a specific type of Italian cookie called ‘cantuccini’. Italians use the term biscotti to refer to any type of crunchy cookie, round, square and otherwise as the British use the word biscuit. Here in North America, biscotti refers to a specific type of Italian cookie, derived from the ‘Tuscan cantuccini‘, which is a hard, almond flavored cookie that is baked twice and usually served with the sweet Italian dessert wine, Vino Santo. This wine is loved for its intense flavors of hazelnut and caramel. When paired with biscotti, Vino Santo is inarguably Italy’s most famous welcoming tradition. What makes this wine truly special is the natural winemaking process which gives it a unique taste.

The word biscotti derives from ‘bis’, Latin for twice, and ‘coctum’ or baked (which became ‘cotto’, or cooked).

The original biscotti was created by a bakery in Prato, Italy. Cantuccini became a staple in the Tuscan cities of Florence and Prato then spread throughout the Italian peninsula. Tuscan biscotti are flavored with almonds from the plentiful almond groves of Prato. From the original recipe it expanded to lemon flavored dough as well as other flavors and spices with additions such as raisins, dried fruits and peels to chocolate morsels and nuts.

Biscotti have been baked for centuries and its iconic texture was the perfect for for sailors who were at sea for months. In modern times, biscotti range in texture from very hard to somewhat spongy and more cake-like. First, the sticky dough is shaped into a log and baked until firm. After a short cooling period, the log is sliced into diagonal pieces and baked again to cook out the moisture and produce the crisp, dry-textured cookie with a longer shelf life. The classic recipe has no butter or oil, using only eggs to bind the ingredients together. They are typically made in a 3, 5 or 7-inch size.

I have to be honest, biscotti has never been one of my ‘go-to’ cookie recipes. But, for something quick and easy, I decided to make a small recipe using two of my favorite ingredients …. anise seed & citron peel. Brion & I tried dipping them in wine and we realized we have been missing out on something real good!!

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Anise Citron Biscotti
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Instructions
  1. Preheat oven to 300 F.
  2. In a bowl, combine oil & sugar followed by vanilla & eggs.
  3. In another bowl, combine flour, salt, baking powder & anise seed then gradually stir this mixture into the egg mixture. Lastly, fold in citron peel.
  4. Divide dough in half & form into two logs (about 6"x 2"). Place logs on a parchment lined baking sheet.
  5. Bake for about 30-35 minutes; remove from oven & set aside to cool for about 10 minutes. Reduce heat to 275 F.
  6. Cut logs on the diagonal into 3/4-inch thick slices. Lay the slices on their sides on lined baking sheet.
  7. Bake for another 20-25 minutes, turning halfway through baking time.
  8. Cool on baking sheet for 5 minutes, then carefully transfer to a wire rack to finish cooling. Store in an airtight container.