52 weeks of baking – The Renaissance
Biscotti are really hard cookie that have to be dipped in coffee to be edible, that’s true, but more traditionally they were dipped in a sweet wine. I made these biscotti to go with a beet port that my husband made, I used a favorite beet salad as inspiration to find my flavor combination. One of my favorite beet salads is slices of roasted beets shingled on a platter with orange slices, dressed with a vinaigrette and sprinkled with fennel fronds and toasted nuts. If all those flavors go well with beets why not make a cookie to go with a beet port.
These cookies come together very quickly, mix the ingredients, shape into a loaf and bake, the only time consuming part is that they are baked twice. After the initial bake you slice them and then bake them again, half way through the baking time you flip the slices over to ensure even color and crispness. I don’t recommend eating them on their own because they are very hard, they have to be dipped in something, hot chocolate or coffee are good options, but if you have a sweet dessert wine or best of all port or madeira they really are the perfect thing to finish off your meal.
For more click to continue on to http://www.seasonedatsea.com