BISCOTTI WEDDING FAVOR : BISCOTTI WEDDING

BISCOTTI WEDDING FAVOR : BROWN WEDDING FAVOR BAGS.

Biscotti Wedding Favor


biscotti wedding favor
    wedding favor
  • Wedding favors are small gifts given as a gesture of appreciation or gratitude to guests from the bride and groom during a wedding ceremony or a wedding reception.
    biscotti
  • Means "twice-cooked" and refers to a type of cookie for which the dough is cooked twice: usually first in a log, which is then sliced; the slices are cooked again until dry and crisp.
  • Small, crisp rectangular twice-baked cookies typically containing nuts, made originally in Italy
  • Biscotti (, ) more correctly known as biscotti di Prato (biscuits of Prato), also known as cantuccini (corners), are a twice-baked cake originating in the Italian city of Prato.
  • A hard, usually nut-flavored biscuit, derived from the Tuscan cantucci
biscotti wedding favor - Nonni's Biscotti
Nonni's Biscotti Traditional Assortment- 25 ct. Hazlenut & cioccolati
Nonni's Biscotti Traditional Assortment- 25 ct. Hazlenut & cioccolati
hocolate hazelnut: a light & crunchy biscotti with rich hazelnuts dipped in gourmet bittersweet chocolate. Cioccolati: a light & crunchy biscotti with the classic blend of almonds & walnuts dipped in gourmet bittersweet chocolate. The beginnings of a tradition. take a stroll back in time to the small Tuscan town of Lucca, Italy. That's where our Nonni (Grandma) first made her classic biscotti - light, sweet, and crunchy - with fresh eggs, pure butter and ample time to bake it just right. In bringing her recipe to America, she brought with her a tradition that we will keep alive - and a memory of a time when you sat and you talked over coffee, and dunked your biscotti.

85% (7)
Biscotti
Biscotti
Chocolate chips, almond and lemon zest, grown-up cookie it is. Dry ingredients 1 C flour less than 1/4 C minus 2 tbsp sugar substitute (Splenda sugar blend) or 3/8 C regular granulated sugar 1/2 tsp baking powder 1/8 tsp or pinch of salt 1/4 C chopped almond 1/4 C semi-sweet chocolate chips Wet ingredients 1 egg + 1 egg yolk 1/2 tbsp vegetable oil 1/2 tsp vanilla extract 1 tbsp lemon or orange zest Methods Preheat the oven to 350F 1. Mix dry and wet ingredients separately, then gradually blend the wet into the dry; blend in almonds and chocolate chips, make sure they sort of equally distributed.The dough should be somewhat hard but sticky. 2. shape the dough into a flat, round-edged rectangle, about 0.5 inch thick, 4-5 inches wide, 8 inches long, it also depends on the size of the biscotti you desire. 3. Place the shaped dough on a lined baking sheet, bake at 350F for 30 mins 4. Cool the dough a bit until it's easy to handle, meanwhile, lower the oven temp to 325F 5. Cut the dough into 1-inch think slices (biscotti's taking their form!) 6. Arrange the cookies on their one side, bake at 325F for 10 mins 7. Flip the cookies to their other side, bake at 325F for another 10 mins Make 10-12 biscotti's
Dessert: Biscotti
Dessert: Biscotti
Biscotti Notes: This assortment of biscotti, cookies and candied orange peel is offered on Lidia's regular dessert menu. It's also the dessert that's included on the Monday night Tuscan Grill menu. I loved every one of the biscotti - my favorite being the chocolate crinkle cookes. All of them went wonderfully dunked in a cup of Lidia's fabulous dark-brewed coffee. Candied orange peel is one of my favorite things, so I naturally gravitate toward the ones served here, which were very good.

biscotti wedding favor