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It's National Biscotti Day

What is a Biscotti? 


According to nationaltoday.com, "Biscotti is derived from the Latin word ‘biscoctus,’ which means ‘twice-baked.’ The double baking allows the biscuit to be dry and less perishable.


It is also one of the oldest biscuits originating from Europe. It has an oblong shape and it leaves you wanting more of its delicious crunchiness. 


Biscotti is enjoyed as a cookie, with a meal or a cup of coffee; dipped, dunked, or dry. The Italian cookie has evolved and now comes in several flavors: almond, cappuccino, pistachio, pine nuts, raisins, and so forth."


FUN FACT: Biscotti found its way to America thanks to Christopher Columbus, who had used it as food during his voyage.🤣


In honor of today, here's a few ways you can pay homage to this crispy cookie:

📍Enjoy the cookie by dipping it in tea, coffee, cold chai, or in even parfaits.

📍Try a new recipe like this one: 𝗖𝗜𝗡𝗡𝗔𝗠𝗢𝗡 𝗣𝗘𝗖𝗔𝗡 𝗕𝗜𝗦𝗖𝗢𝗧𝗧𝗜


𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

1/2 cup (125 mL) pecans, chopped and toasted

2 cups (500 mL) flour

1 tsp (5 mL) baking powder

1 tsp (5 mL) ground cinnamon

6 tbsp (90 mL) butter, softened

¾ cup (175 mL) sugar, plus 2 tsp (10 mL) for topping, divided

2 eggs

1 tsp (5 mL) vanilla extract

½ cup (125 mL) pecans, chopped and toasted


𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀

Preheat the oven to 350°F (180°C). Combine the flour, baking powder, and cinnamon in a small bowl and set aside.

Beat the butter and ¾ cup (175 mL) of the sugar with a mixer until creamy. Beat in the eggs and vanilla. Add the flour mixture and mix well. Stir in the pecans.

Divide the dough in half. With each half, form a 7" x 2" x 1" (18-cm x 5-cm x 2½-cm) log.

Place the logs on a parchment-lined cookie sheet, about 4" (10 cm) apart.

Sprinkle each log with 1 tsp (5 mL) sugar and bake for 30 minutes.

Slide the logs onto a cooling rack and cool for 15 minutes. Carefully place the logs on a cutting board. With a bread knife, gently cut the logs diagonally into ½" (1-cm) slices. Arrange the slices onto a cookie sheet, about 1" (2.5 cm) apart.

Bake for another 20–25 minutes, or until the biscotti are dry and crisp. Let them cool completely on a cooling rack. Store in a tightly covered container.


𝗬𝗶𝗲𝗹𝗱: 26 servings


𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴:

U.S. nutrients per serving: Calories 110, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 25 mg, Sodium 50 mg, Carbohydrate 16 g, Fiber 1 g, Sugars 7 g (includes 7 g added sugar), Protein 2 g


Your Friendly Pampered Chef Tip:

Using a serrated bread knife keeps the biscotti from crumbling before the second bake.


Stackable Cooling Rack # 1588


Don't have this item on hand, don't panic. Pick it up here⬇️


ACTION STEP: So whip up a batch of these crispy cookies today. Try melting some chocolate and drizzling it over your biscotti—or dip it! Then let me know in the comments how they turned out or kick your kitchen up a notch by booking your cooking show here:

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