Tuesday, April 15, 2014
"twice baked cookie"
I discovered biscotti/ cantuccini a while back and have treasured them as a guilt free breakfast treat (or-anytime-of-day-treat). Since they have no butter or other fat and are baked twice they are relatively dry, fat free, and delicious (somehow that is possible without butter). They are a snap to make; if you have never made them, go for it, as they are even easier than regular drop cookies. And if that isn't enough, they store up to a month in a sealed container or tin.
This recipe is a very basic, standard recipe without a lot of thrills or additions as you might see in coffee shops. Check out the book, Baking with Julia by Dorie Greenspan, for the whole recipe and hop on over to our Tuesdays with Dorie baking group to see others' experiences with this cookie.