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Soft Biscotti

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01 / Original postSoft BiscottiDee.Dee · 5 Nov 2007 02 / This pagePosts 1–20Page 1 of 2 · chronological order 03 / Latest replyPost #21flitterbit · 6 Nov 2007

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General fitness, health and nutrition
Published
5 November 2007
Last activity
6 November 2007
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Dee.Dee
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  1. Original post
    Dee.Dee
    Archived post
    #1

    I speaking of what we here in the U.S. refer to as biscotti; the majority of
    which are shown on this page.
    http://images.google.com/images?hl=en&q=biscotti&gbv=2

    A few years ago, DH and I were in a little pastry shop in Camden, ME (there
    are several there and I don't know which one), and we stopped and bought a
    'soft' biscotti, looking similar and cut similar to the pictures in the
    link.

    They were soft, but firm enough to hold together; I would say more the
    texture of a medium oatmeal cookie.

    We ate them, and went back to get more and ate them, too, on the spot.

    I am wondering if this is a different biscotti recipe, or if they just were
    the same and not baked twice.

    Has anyone ever encountered one of these fantastic biscotti anywhere or know
    how they are made?
    Thanks.
    Dee Dee

    Report
  2. Vilco
    Archived post
    #2

    Dee.Dee wrote

    Quoted message said:

    I speaking of what we here in the U.S. refer to as biscotti; the
    majority of which are shown on this page.
    http://images.google.com/images?hl=en&q=biscotti&gbv=2

    BVery similar to cantuccini, who happen to have a soft version, also.
    The original are vary hard, and usually get soaked in Vinsanto to
    lessen theyr consistence.

    Quoted message said:

    Has anyone ever encountered one of these fantastic biscotti anywhere
    or know how they are made?

    Alas, I don't know of a recipe for them.
    --
    Vilco
    Think pink, drink rose'

    Report
  3. Vilco
    Archived post
    #3

    Dee.Dee wrote

    Quoted message said:

    I speaking of what we here in the U.S. refer to as biscotti; the
    majority of which are shown on this page.
    http://images.google.com/images?hl=en&q=biscotti&gbv=2

    BVery similar to cantuccini, who happen to have a soft version, also.
    The original are vary hard, and usually get soaked in Vinsanto to
    lessen theyr consistence.

    Quoted message said:

    Has anyone ever encountered one of these fantastic biscotti anywhere
    or know how they are made?

    Alas, I don't know of a recipe for them.
    --
    Vilco
    Think pink, drink rose'

    Report
  4. Dee.Dee
    Archived post
    #4

    "Vilco" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Dee.Dee wrote

    Quoted message said:

    I speaking of what we here in the U.S. refer to as biscotti; the
    majority of which are shown on this page.
    http://images.google.com/images?hl=en&q=biscotti&gbv=2

    BVery similar to cantuccini, who happen to have a soft version, also.
    The original are vary hard, and usually get soaked in Vinsanto to
    lessen theyr consistence.

    Quoted message said:

    Has anyone ever encountered one of these fantastic biscotti anywhere
    or know how they are made?

    Alas, I don't know of a recipe for them.
    --
    Vilco
    Think pink, drink rose'

    Thanks, Vilco.

    I think Cantuccini is the Italian name for what we here in the U.S. call
    Biscotti.

    I've made Cantuccini lots of times (well, several times, anyway), but I'm
    looking for the soft kind.

    I see that a famous U.S. baker, refers to them by their correct name,
    Cantuccini
    http://www.nickmalgieri.com/recipes/cantuccini.html

    Dee Dee

    Report
  5. Dee.Dee
    Archived post
    #5

    "Vilco" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Dee.Dee wrote

    Quoted message said:

    I speaking of what we here in the U.S. refer to as biscotti; the
    majority of which are shown on this page.
    http://images.google.com/images?hl=en&q=biscotti&gbv=2

    BVery similar to cantuccini, who happen to have a soft version, also.
    The original are vary hard, and usually get soaked in Vinsanto to
    lessen theyr consistence.

    Quoted message said:

    Has anyone ever encountered one of these fantastic biscotti anywhere
    or know how they are made?

    Alas, I don't know of a recipe for them.
    --
    Vilco
    Think pink, drink rose'

    Thanks, Vilco.

    I think Cantuccini is the Italian name for what we here in the U.S. call
    Biscotti.

    I've made Cantuccini lots of times (well, several times, anyway), but I'm
    looking for the soft kind.

    I see that a famous U.S. baker, refers to them by their correct name,
    Cantuccini
    http://www.nickmalgieri.com/recipes/cantuccini.html

    Dee Dee

    Report
  6. Giusi
    Archived post
    #6

    "Mark Thorson" <[email hidden]> ha scritto nel messaggio
    news:[email hidden]...

    Quoted message said:
    Dee.Dee said:


    Has anyone ever encountered one of these fantastic biscotti anywhere
    or know how they are made?

    You can soften up pretty much any cookies by putting
    them with a cut piece of apple in an airtight storage
    container.

    I think I would cook them once intead of twice, sort of unicotti.

    --
    http://www.judithgreenwood.com

    Report
  7. Giusi
    Archived post
    #7

    "Mark Thorson" <[email hidden]> ha scritto nel messaggio
    news:[email hidden]...

    Quoted message said:
    Dee.Dee said:


    Has anyone ever encountered one of these fantastic biscotti anywhere
    or know how they are made?

    You can soften up pretty much any cookies by putting
    them with a cut piece of apple in an airtight storage
    container.

    I think I would cook them once intead of twice, sort of unicotti.

    --
    http://www.judithgreenwood.com

    Report
  8. Smitty xx
    Archived post
    #8

    Re: Soft Biscotti

    Group: rec.food.cooking Date: Mon, Nov 5, 2007, 11:29am From:
    [email hidden] (Dee.Dee)
    <<I think Cantuccini is the Italian name for what we here in the U.S.
    call Biscotti.
    I've made Cantuccini lots of times (well, several times, anyway), but
    I'm looking for the soft kind.

    Dee Dee <<<
    -----------------------------------
    Soft Biscotti
    From Astray Collection

    Cookies
    Yield
    45 Servings
    Measure
    Ingredient
    7 cup
    Flour
    2¼ cup
    Sugar
    ½ teaspoon
    Salt
    4 teaspoon
    Baking powder
    ½ teaspoon
    Baking soda
    1½ cup
    Butter; softened
    4 large
    Eggs; beaten
    1 teaspoon
    Vanilla extract
    1 cup
    Milk
    1 cup
    Raisins
    1 cup
    Nuts; finely chopped
    1) Sift flour, sugar, salt, baking powder and soda. Add butter and mix
    like pie dough. 2) Make a well and put eggs into it. Add flavoring and
    knead. Dough should be medium soft. Add enough milk to make a soft dough
    (if too soft, add flour 2 tbsp at a time) 3) Form a rope 18" long, 1/2"
    thick to fit cookie sheet. 4) Bake at 325 degrees, 45 to 50 min. Cut
    while still hot and brown under broiler on both sides. NOTE: Bake until
    loaves are just pink. Then slice and lightly toast. If you do this, they
    will be soft. Toast longer for harder biscotti.
    there are many different versions,almond,hazelnut etc,depends on what
    you add.
    Smitty

    "Food, Art and Films,What else do you need?...Well.."

    Report
  9. Smitty xx
    Archived post
    #9

    Re: Soft Biscotti

    Group: rec.food.cooking Date: Mon, Nov 5, 2007, 11:29am From:
    [email hidden] (Dee.Dee)
    <<I think Cantuccini is the Italian name for what we here in the U.S.
    call Biscotti.
    I've made Cantuccini lots of times (well, several times, anyway), but
    I'm looking for the soft kind.

    Dee Dee <<<
    -----------------------------------
    Soft Biscotti
    From Astray Collection

    Cookies
    Yield
    45 Servings
    Measure
    Ingredient
    7 cup
    Flour
    2¼ cup
    Sugar
    ½ teaspoon
    Salt
    4 teaspoon
    Baking powder
    ½ teaspoon
    Baking soda
    1½ cup
    Butter; softened
    4 large
    Eggs; beaten
    1 teaspoon
    Vanilla extract
    1 cup
    Milk
    1 cup
    Raisins
    1 cup
    Nuts; finely chopped
    1) Sift flour, sugar, salt, baking powder and soda. Add butter and mix
    like pie dough. 2) Make a well and put eggs into it. Add flavoring and
    knead. Dough should be medium soft. Add enough milk to make a soft dough
    (if too soft, add flour 2 tbsp at a time) 3) Form a rope 18" long, 1/2"
    thick to fit cookie sheet. 4) Bake at 325 degrees, 45 to 50 min. Cut
    while still hot and brown under broiler on both sides. NOTE: Bake until
    loaves are just pink. Then slice and lightly toast. If you do this, they
    will be soft. Toast longer for harder biscotti.
    there are many different versions,almond,hazelnut etc,depends on what
    you add.
    Smitty

    "Food, Art and Films,What else do you need?...Well.."

    Report
  10. Smitty xx
    Archived post
    #10

    Heres a hugh amount of biscotti recipes,plus the soft ones.

    http://www.recipegoldmine.com/cookbiscot/cookbiscot.html

    I usually get mine at Sam,s Club (Nonni,s brand)in big jars of 22 or
    33.They,re individually wrapped,but soften when dipped in coffee or
    milk.The chocolate decadence is my favorite w/choc-hazelnut glaze.My
    grandmother used to make them with anise,but her recipe is long gone
    Smitty

    "Food, Art and Films,What else do you need?...Well.."

    Report
  11. Smitty xx
    Archived post
    #11

    Heres a hugh amount of biscotti recipes,plus the soft ones.

    http://www.recipegoldmine.com/cookbiscot/cookbiscot.html

    I usually get mine at Sam,s Club (Nonni,s brand)in big jars of 22 or
    33.They,re individually wrapped,but soften when dipped in coffee or
    milk.The chocolate decadence is my favorite w/choc-hazelnut glaze.My
    grandmother used to make them with anise,but her recipe is long gone
    Smitty

    "Food, Art and Films,What else do you need?...Well.."

    Report
  12. Dee.Dee
    Archived post
    #12

    "Smitty xx" <[email hidden]> wrote in message
    news:[email hidden]...

    Re: Soft Biscotti

    Group: rec.food.cooking Date: Mon, Nov 5, 2007, 11:29am From:
    [email hidden] (Dee.Dee)
    <<I think Cantuccini is the Italian name for what we here in the U.S.
    call Biscotti.
    I've made Cantuccini lots of times (well, several times, anyway), but
    I'm looking for the soft kind.

    Dee Dee <<<
    -----------------------------------
    Soft Biscotti
    From Astray Collection

    Smitty

    "Food, Art and Films,What else do you need?...Well.."

    Thanks, Smitty.
    I'd never thought of toasting them after cooked once.

    Dee Dee

    Report
  13. Dee.Dee
    Archived post
    #13

    "Smitty xx" <[email hidden]> wrote in message
    news:[email hidden]...

    Re: Soft Biscotti

    Group: rec.food.cooking Date: Mon, Nov 5, 2007, 11:29am From:
    [email hidden] (Dee.Dee)
    <<I think Cantuccini is the Italian name for what we here in the U.S.
    call Biscotti.
    I've made Cantuccini lots of times (well, several times, anyway), but
    I'm looking for the soft kind.

    Dee Dee <<<
    -----------------------------------
    Soft Biscotti
    From Astray Collection

    Smitty

    "Food, Art and Films,What else do you need?...Well.."

    Thanks, Smitty.
    I'd never thought of toasting them after cooked once.

    Dee Dee

    Report
  14. Dee Dee
    Archived post
    #14
    Giusi said:

    "Mark Thorson" <[email hidden]> ha scritto nel messaggionews:[email hidden]...

    Quoted message said:

    "Dee.Dee" wrote:

    Quoted message said:
    Quoted message said:

    Has anyone ever encountered one of these fantastic biscotti anywhere
    or know how they are made?

    Quoted message said:

    You can soften up pretty much any cookies by putting
    them with a cut piece of apple in an airtight storage
    container.

    I think I would cook them once intead of twice, sort of unicotti.

    --http://www.judithgreenwood.com

    Thanks. That is probably what I'll do -- take a recipe I like and bake
    it once. If they look like they might need tidying up, I'll put them
    under the broiler for a minute as Smitty's recipe calls for.

    Dee Dee

    Report
  15. Dee Dee
    Archived post
    #15
    Giusi said:

    "Mark Thorson" <[email hidden]> ha scritto nel messaggionews:[email hidden]...

    Quoted message said:

    "Dee.Dee" wrote:

    Quoted message said:
    Quoted message said:

    Has anyone ever encountered one of these fantastic biscotti anywhere
    or know how they are made?

    Quoted message said:

    You can soften up pretty much any cookies by putting
    them with a cut piece of apple in an airtight storage
    container.

    I think I would cook them once intead of twice, sort of unicotti.

    --http://www.judithgreenwood.com

    Thanks. That is probably what I'll do -- take a recipe I like and bake
    it once. If they look like they might need tidying up, I'll put them
    under the broiler for a minute as Smitty's recipe calls for.

    Dee Dee

    Report
  16. Dee.Dee
    Archived post
    #16

    "Smitty xx" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Heres a hugh amount of biscotti recipes,plus the soft ones.

    http://www.recipegoldmine.com/cookbiscot/cookbiscot.html

    I usually get mine at Sam,s Club (Nonni,s brand)in big jars of 22 or
    33.They,re individually wrapped,but soften when dipped in coffee or
    milk.The chocolate decadence is my favorite w/choc-hazelnut glaze.My
    grandmother used to make them with anise,but her recipe is long gone
    Smitty

    "Food, Art and Films,What else do you need?...Well.."

    Thanks, Smitty, I'll look for the 'soft ones."

    I've bought Nonni's lots of time. They are good, I think. Sometimes I buy
    them when they are on sale. I'm not so fond of the "original" ones they
    sell.

    Anise, I love.
    Dee Dee

    Report
  17. Dee.Dee
    Archived post
    #17

    "Smitty xx" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Heres a hugh amount of biscotti recipes,plus the soft ones.

    http://www.recipegoldmine.com/cookbiscot/cookbiscot.html

    I usually get mine at Sam,s Club (Nonni,s brand)in big jars of 22 or
    33.They,re individually wrapped,but soften when dipped in coffee or
    milk.The chocolate decadence is my favorite w/choc-hazelnut glaze.My
    grandmother used to make them with anise,but her recipe is long gone
    Smitty

    "Food, Art and Films,What else do you need?...Well.."

    Thanks, Smitty, I'll look for the 'soft ones."

    I've bought Nonni's lots of time. They are good, I think. Sometimes I buy
    them when they are on sale. I'm not so fond of the "original" ones they
    sell.

    Anise, I love.
    Dee Dee

    Report
  18. Mark Thorson
    Archived post
    #18
    Dee.Dee said:


    Has anyone ever encountered one of these fantastic biscotti anywhere
    or know how they are made?

    You can soften up pretty much any cookies by putting
    them with a cut piece of apple in an airtight storage
    container.

    Report
  19. Mark Thorson
    Archived post
    #19
    Dee.Dee said:


    Has anyone ever encountered one of these fantastic biscotti anywhere
    or know how they are made?

    You can soften up pretty much any cookies by putting
    them with a cut piece of apple in an airtight storage
    container.

    Report
  20. flitterbit
    Archived post
    #20
    Smitty xx said:

    Heres a hugh amount of biscotti recipes,plus the soft ones.

    http://www.recipegoldmine.com/cookbiscot/cookbiscot.html

    I usually get mine at Sam,s Club (Nonni,s brand)in big jars of 22 or
    33.They,re individually wrapped,but soften when dipped in coffee or
    milk.The chocolate decadence is my favorite w/choc-hazelnut glaze.My
    grandmother used to make them with anise,but her recipe is long gone
    Smitty

    "Food, Art and Films,What else do you need?...Well.."


    Thanks for the link; I'll certainly be checking out some of these recipes 🙂

    Report

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