There’s nothing quite like enjoying an afternoon cup of coffee with a biscotti on the side for dipping. I don’t have a big sweet tooth, so cookies are usually the last on my list of satisfying snacks. The biscotti however… I can stand behind a biscotti in all it’s golden glory.
Biscotti which translates to “twice cooked” is both their name and how they are made. We appreciate this method of baking to yield a very crunchy, evenly cooked, and beautifully golden cookie. The recipe I am sharing today encompasses all of these qualities, but with a unique, fun twist- blood orange. The basis of this recipe comes from a note card I found in my Nonna’s recipe box. I made some adjustments to the original recipe before testing it many times, and they have always turn out perfectly. Through this, I’ve discovered the biscotti to be a very versatile dough that can be adjusted by swapping ingredients out simply because you don’t have them on hand. The original recipe used vegetable oil as the fat rather than butter for example, but the day I made these I only had butter on hand. Flavour wise, the blood orange could easily be swapped for lemon or other citrus fruit, and the almond extract could become vanilla. You certainly can’t do such a quick swap of ingredients in most baking recipes, but because this one is forgiving, why not be creative!
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