This new website is devoted exclusively to biscotti for biscotti lovers. Every kind of biscotti recipe will be represented here, from traditional to gourmet, along with loads of tips and tricks to make sure your biscotti recipes turn out every bit as good as the professionals. Chocolate biscotti is the most requested along with vegan biscotti and gluten free biscotti. Homemade biscotti is easy to make and has a naturally rustic appearance so you don't have to be an expert baker to have great looking results. For those wishing to economize this holiday season remember, at batch of homemade biscotti is always a welcomed gift.

Every day more recipes will be added along with baking tips, storage suggestions, serving and gift giving ideas. This will become your one source for everything biscotti.

Italian Biscotti probably originated in Prato, Italy and has been around since ancient Rome and came to America along with Columbus. Modern appliances like mixers and food processors make baking easier and quicker but are not absolutely essential. The first bakers had only a flat surface and a knife.

Traditional biscotti is rock hard because the ingredients are low in moisture and are baked twice so they have a long shelf life. A favorite way to eats these treats is to dunk them in a liquid such as, wine, espresso, coffee, tea, or milk. They will soften but not fall apart.

Biscotti is not just for snacks or dessert. Plainer versions can be a healthy, light breakfast. Savory recipes make great side dishes when time is short and you want a change from pasta or rice.

Many people love biscotti's taste but not the hardness so we have recipes that produce tender, crisp cookies that don't need dunking. In fact, almost any biscotti recipe can be altered to suit your own tastes. For instance, don't like anise? Substituent almond extract. Macadamia nuts too expensive? Use walnuts or pecans. You are still following tradition. Making do with what's on hand is as old as baking itself.

Italy is not the only country to think of twice baking cookies. England has Rusk, Germans have zwieback, Jews have mandelbrot, Greeks have biskota and paxemadia, and in Russia it's sukhariki. They are all good and will be featured here soon.

Happy baking and thanks for visiting BiscottiLovers.Com, the twice baked web site.

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