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Topic: HealthiER biscotti  (Read 1001 times)
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Jacsar
« on: September 26, 2008 09:29:31 AM »

I've been so happy with the way my biscotti has turned out I've gone berserk for biscotti!  The recipes are from a book called one smart cookie.  So far I've made peanut butter biscotti, holiday biscotti (white chocolate, cranberries and walnuts), Milk and white chocolate chip & cappuccino biscotti and power pumpkin biscotti.  I was hoping to package some of them up for Christmas and hostess type gifts.  Any clever ideas on how to package these?



« Last Edit: October 10, 2008 02:04:11 PM by jungrrl - Reason: edited to comply with Craftster guidelines. » THIS ROCKS   Logged

Jacqui
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« Reply #1 on: September 26, 2008 09:36:48 AM »

I doubt they'd last long around me to have to worry about packaging...  Wink
Sorry I'm no help, but those biscotti look delicious!!
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« Reply #2 on: September 26, 2008 10:00:58 AM »

I'd say wrap a few in clear cellophane and tie it with ribbon at the top...not sure how to describe what I'm thinking, sorry.

Do you bake it in a loaf and then slice it?
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Avian Flight
« Reply #3 on: September 26, 2008 11:24:04 AM »

Making biscotti is so rewarding and tasty! I think dipping on end in chocolate and drizzling with another color of chocolate or sprinkles would make them look so gourmet. If you're packing a whole plate, make a circular mountain of them on a plate then wrap with colorful clear cellophane (like the bakery cookie platters) and tie with ribbon on top. Otherwise some candy/cake making stores sells white cardboard candy boxes in various sizes.

I like your blog. You do such cool things!
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Jacsar
« Reply #4 on: September 26, 2008 11:45:35 AM »

Oooh!  Dipping them in chocolate....that's a great idea!  I did chocolate dipped pretzels last year which were a big hit.  I think I'll try that with some of them, maybe the pumpkin ones as they're less sweet, although...pumpkin and chocolate... does that go?   Maybe white chocolate? Does anyone have a good simple recipe for the chocolate coating?  Everytime I do it the chocolate ends up too thick and too hard, I'd like it to be thinner and not rock hard when it cools.

Oh and yes you bake the biscotti in a flattened loaf first and then once it's cooled a bit you cut them up and bake again.  It's really pretty simple, just takes longer than regular cookies.  There's a picture of the loaves after the first baking on my blog.

Thanks for the compliments and feedback!
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Jacqui
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« Reply #5 on: September 26, 2008 02:42:26 PM »

for the pumpkin ones, you could make up some cream cheese icing, and thin it out a bit, with milk maybe? and dip them in that... I've never done it, but its an idea.
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