Almond and Raisin Biscotti

In Italian, the word "biscotto" means "biscuit" or "cookie." More specifically, biscotti are named according to their original method of baking. The root words "bis" and "cotto" literally mean "twice" and "baked." When Italians first created biscotti in the region of Tuscany many centuries ago, they were careful to bake the cookies twice, in order to form their unique shape and allow the cookies to develop their signature crisp texture. This second trip to the oven draws off moisture, and results in a crisp, dry texture, and a long shelf life. Over the years, these methods became standard practice. Bakers shape the dough into a log, bake it, evenly slice it into cookies (hopefully without crumbling), and then toast and turn the cookies again until they are perfect. There are many different varieties of biscotti, with some being more cake-like in texture, while some are very crisp and dry.

Traditionally, Biscotti were almond-flavored because almonds were plentiful. Today, you’ll find Biscotti in a myriad of different flavors. Their unique texture makes them perfect to dunk in your morning coffee, afternoon tea, or wine after dinner.

I want a series of biscotti because it's one of the best coffee/ tea companion (so called in preparation for TeaRoom). Also, I've gotten this biscuit and cookies recipe book from Shen, my last year's birthday present, and I've been wanting to try out some recipes. Haven't got any orders this weekend, so good time to carry out some experiments.

The flour was double sifted

An almond and raisin biscotti recipe


Need to fine tune and improve on the "shaping" of the log

After 1st round of baking

Sliced biscuits ready for 2nd round baking

Baked biscotti

I couldn't decide on the thickness of the biscotti when I did the slicing although the recipe said about 1cm. I've tried the ones from Starbucks and they were much thicker and very uniformed in sizes, of course. I was told that biscotti should be relatively thicker and harder so they can "withstand" the dipping in coffee (so they won't break or dissolved into our drinks). After trying a few thickness, yes, I think it should be some how slightly thicker. A thicker piece will also be able to contain the raisins better so we still get some moist and juicy raisins.

I thought perhaps the log should be taller, hence the biscotti will turn out to be bigger pieces, but MC said she prefers these current sizes - because it's small enough and she won't feel too guilty eating one. Haha...

These going out to my usual tasters. Me of course eating them with black coffee in my favorite giant Starbucks mug :).