I speaking of what we here in the U.S. refer to as biscotti; the majority of
which are shown on this page.
http://images.google.com/images?hl=en&q=biscotti&gbv=2


A few years ago, DH and I were in a little pastry shop in Camden, ME (there
are several there and I don't know which one), and we stopped and bought a
'soft' biscotti, looking similar and cut similar to the pictures in the
link.

They were soft, but firm enough to hold together; I would say more the
texture of a medium oatmeal cookie.

We ate them, and went back to get more and ate them, too, on the spot.

I am wondering if this is a different biscotti recipe, or if they just were
the same and not baked twice.

Has anyone ever encountered one of these fantastic biscotti anywhere or know
how they are made?
Thanks.
Dee Dee

Dee.Dee wrote

> I speaking of what we here in the U.S. refer to as biscotti; the
> majority of which are shown on this page.
> http://images.google.com/images?hl=en&q=biscotti&gbv=2

BVery similar to cantuccini, who happen to have a soft version, also.
The original are vary hard, and usually get soaked in Vinsanto to
lessen theyr consistence.

> Has anyone ever encountered one of these fantastic biscotti anywhere
> or know how they are made?

Alas, I don't know of a recipe for them.
--
Vilco
Think pink, drink rose'

"Vilco" > wrote in message
...
> Dee.Dee wrote
>
>> I speaking of what we here in the U.S. refer to as biscotti; the
>> majority of which are shown on this page.
>> http://images.google.com/images?hl=en&q=biscotti&gbv=2
>
> BVery similar to cantuccini, who happen to have a soft version, also.
> The original are vary hard, and usually get soaked in Vinsanto to
> lessen theyr consistence.
>
>> Has anyone ever encountered one of these fantastic biscotti anywhere
>> or know how they are made?
>
> Alas, I don't know of a recipe for them.
> --
> Vilco
> Think pink, drink rose'
>



Thanks, Vilco.

I think Cantuccini is the Italian name for what we here in the U.S. call
Biscotti.

I've made Cantuccini lots of times (well, several times, anyway), but I'm
looking for the soft kind.

I see that a famous U.S. baker, refers to them by their correct name,
Cantuccini
http://www.nickmalgieri.com/recipes/cantuccini.html

Dee Dee

"Mark Thorson" > ha scritto nel messaggio
...
> "Dee.Dee" wrote:
>>
>> Has anyone ever encountered one of these fantastic biscotti anywhere
>> or know how they are made?
>
> You can soften up pretty much any cookies by putting
> them with a cut piece of apple in an airtight storage
> container.

I think I would cook them once intead of twice, sort of unicotti.

--
http://www.judithgreenwood.com

Soft Biscotti

Group: rec.food.cooking Date: Mon, Nov 5, 2007, 11:29am From:
(Dee.Dee)
<<I think Cantuccini is the Italian name for what we here in the U.S.
call Biscotti.
I've made Cantuccini lots of times (well, several times, anyway), but
I'm looking for the soft kind.

Dee Dee <<<
-----------------------------------
Soft Biscotti
From Astray Collection

Cookies
Yield
45 Servings
Measure
Ingredient
7*cup
Flour
2¼*cup
Sugar
½*teaspoon
Salt
4*teaspoon
Baking powder
½*teaspoon
Baking soda
1½*cup
Butter; softened
4*large
Eggs; beaten
1*teaspoon
Vanilla extract
1*cup
Milk
1*cup
Raisins
1*cup
Nuts; finely chopped
1) Sift flour, sugar, salt, baking powder and soda. Add butter and mix
like pie dough. 2) Make a well and put eggs into it. Add flavoring and
knead. Dough should be medium soft. Add enough milk to make a soft dough
(if too soft, add flour 2 tbsp at a time) 3) Form a rope 18" long, 1/2"
thick to fit cookie sheet. 4) Bake at 325 degrees, 45 to 50 min. Cut
while still hot and brown under broiler on both sides. NOTE: Bake until
loaves are just pink. Then slice and lightly toast. If you do this, they
will be soft. Toast longer for harder biscotti.
there are many different versions,almond,hazelnut etc,depends on what
you add.
Smitty

"Food, Art and Films,What else do you need?...Well.."

Heres a hugh amount of biscotti recipes,plus the soft ones.

http://www.recipegoldmine.com/cookbi...ookbiscot.html

I usually get mine at Sam,s Club (Nonni,s brand)in big jars of 22 or
33.They,re individually wrapped,but soften when dipped in coffee or
milk.The chocolate decadence is my favorite w/choc-hazelnut glaze.My
grandmother used to make them with anise,but her recipe is long gone
Smitty

"Food, Art and Films,What else do you need?...Well.."

"Smitty xx" > wrote in message
...

Soft Biscotti

Group: rec.food.cooking Date: Mon, Nov 5, 2007, 11:29am From:
(Dee.Dee)
<<I think Cantuccini is the Italian name for what we here in the U.S.
call Biscotti.
I've made Cantuccini lots of times (well, several times, anyway), but
I'm looking for the soft kind.

Dee Dee <<<
-----------------------------------
Soft Biscotti
From Astray Collection

Smitty

"Food, Art and Films,What else do you need?...Well.."


Thanks, Smitty.
I'd never thought of toasting them after cooked once.

Dee Dee

On Nov 5, 2:47 pm, "Giusi" > wrote:
> "Mark Thorson" > ha scritto nel ...
>
> > "Dee.Dee" wrote:
>
> >> Has anyone ever encountered one of these fantastic biscotti anywhere
> >> or know how they are made?
>
> > You can soften up pretty much any cookies by putting
> > them with a cut piece of apple in an airtight storage
> > container.
>
> I think I would cook them once intead of twice, sort of unicotti.
>
> --http://www.judithgreenwood.com


Thanks. That is probably what I'll do -- take a recipe I like and bake
it once. If they look like they might need tidying up, I'll put them
under the broiler for a minute as Smitty's recipe calls for.

Dee Dee

"Smitty xx" > wrote in message
...
> Heres a hugh amount of biscotti recipes,plus the soft ones.
>
> http://www.recipegoldmine.com/cookbi...ookbiscot.html
>
> I usually get mine at Sam,s Club (Nonni,s brand)in big jars of 22 or
> 33.They,re individually wrapped,but soften when dipped in coffee or
> milk.The chocolate decadence is my favorite w/choc-hazelnut glaze.My
> grandmother used to make them with anise,but her recipe is long gone
> Smitty
>
> "Food, Art and Films,What else do you need?...Well.."
>

Thanks, Smitty, I'll look for the 'soft ones."

I've bought Nonni's lots of time. They are good, I think. Sometimes I buy
them when they are on sale. I'm not so fond of the "original" ones they
sell.

Anise, I love.
Dee Dee

"Dee.Dee" wrote:
>
> Has anyone ever encountered one of these fantastic biscotti anywhere
> or know how they are made?

You can soften up pretty much any cookies by putting
them with a cut piece of apple in an airtight storage
container.

Smitty xx wrote:
> Heres a hugh amount of biscotti recipes,plus the soft ones.
>
> http://www.recipegoldmine.com/cookbi...ookbiscot.html
>
> I usually get mine at Sam,s Club (Nonni,s brand)in big jars of 22 or
> 33.They,re individually wrapped,but soften when dipped in coffee or
> milk.The chocolate decadence is my favorite w/choc-hazelnut glaze.My
> grandmother used to make them with anise,but her recipe is long gone
> Smitty
>
> "Food, Art and Films,What else do you need?...Well.."
>
Thanks for the link; I'll certainly be checking out some of these recipes