Marie's Kitchen, Being of Sicilian decent we are known to make annisette toast(what you are referring to) semi hard. We use it for babies that are teething. Good flavor and when the baby has it in the mouth there is lot's and lot's of saliva which softens the cookie to be abrasive enough to soothe the gums but will not come apart in chunks to choke the baby. It disolves easily. For the adult it is a dunking treat and flavor enhancer. I am positive Marie that your biscotti recipe can have the same soothing effect for teething babies!
Hi Carl! So interesting! Yes I remember when my kids were teething … there was a lot of drooling going on 😅 I can imagine a crisp toast / biscotti type cookie being good for those sore gums. Thanks for sharing. I love to hear food history and memories 🥰
What a simple & superb recipe! I’m making them tonight. Biscotti were my favorite not too sweet biscuit as a little girl. They bring back such warm wonderful memories of my granddad. He made breakfast for me each Saturday morning at 5am. I always got to stay over my grandparents’ home each weekend. So up early on Saturday, after my “dippy eggs” cooked by Granddad, a nice walk along the creek in our local wooded park, where occasionally we’d see beautiful fox taking drinks then back home for sweets. Well back to Biscotti & back to grandad’s kitchen, & a real treat. I could have as many homemade Biscotti as I pleased. Great memories. But yes indeed, my granddad said Biscotti are the oldest Italian cookie; they were even eaten by the Roman Legions! In Latin I guess the singular of Biscotti would be….either Biscotus or maybe Biscotta? Either way a true conundrum but a truly delicious treat.😉 Wonderful Videos Too!
Hello Deni! What a sweet, vivid memory of your granddad! I love every bit, from the dippy eggs at 5 am to the long walk along the creek. And then back home for biscotti! I hope these bring back those happy memories. There’s nothing like food to really solidify a memory. ❤️ My kids always talk about my dad’s homemade pizza. It’s their favorite and I know they’ll remember it forever. Thanks so much for watching. Big hugs, Marie
I never liked biscotti for the very reason that you said… They’re usually as hard as a rock. Your recipe makes me want to try and make them. Thank you Marie!
I have NEVER made biscotti, but have always enjoyed it. I WILL be making this easy, make ahead cookie for Christmas this yr@ Perfect in a gift basket with holiday coffee, and a mug!
Hi Arlene! Thanks for watching! I’m excited for you to try the biscotti! Your gift basket idea is perfect 🤩 Let me know if you have any questions - I’m always happy to help! ❤️, Marie
I don't know why i don't make biscotti more often. I enjoy them and they are actually very easy to make and so versatile. Thanks for sharing your version. They look very delicious! I just may have to make them this year for our Christmas goodies. 😊
Hi Donna! Wonderful! Thanks so much for subscribing! I’m excited for you to try the recipe. We delivered some to neighbors yesterday and got so many happy responses! Wishing you the same. Big hugs and happy holidays, Marie ❤️
I have never made biscotti. I too had childhood memories of biscotti being really hard and bricklike. And the ones that were served were not decorated.😱I am going to make your recipe, Marie. I like your technique. The key is probably the low temp oven. It is an easy recipe and as you know, I love one bowl anythings. Also, I really like your knife method for spreading the chocolate. vs. dipping.🤗
Hi Joan! Thanks for watching ❤️ I always look forward to your thoughtful comments 😊 I can’t wait for you to try making these! They are so easy and such a nice treat to have around. Let me know how it goes! Happiest holidays, marie
Thank you Laurette ❤️ I hope you get to try the biscotti. We made a bunch this year and my children delivered them to neighbors. It was so special. Hope you have a wonderful holiday. - marie
Hi Joan! Excellent suggestions! Around Christmas we have done Craisins and pistachios for red and green. I never thought to add oats in place of nuts though! Will have to try it! Thanks so much ❤️, Marie
Hi Elenice! Oh I’m so thrilled to hear that! 🎉 Yay! 🎉 Thanks so much for watching and for taking time to leave such a sweet comment 🥰 Stay tuned for more content this fall and feel free to send questions or requests - always love to hear from viewers ❤️, Marie
Hi Kathleen! Great to hear! I think you’ll really like them. Such a nice little treat and fun to decorate, too. Stay tuned for more new recipes soon ❤️, Marie
Hi Liz! So glad you’re going to try the biscotti! It is a long-time family favorite 🥰 And no need to save it for the holidays! It’s delicious any time of year 👍🏻 On the second bake, the oven is on such a low temp, there’s no need to flip the biscotti. Let me know if you need anything else and thank you for watching ❤️, Marie
Love to hear that! 🎉🎉 Thank you for the note - your feedback is so helpful! As soon as I get through “pie season” (November), I’ll move on to “cookie season” (December) and start turning out biscotti! Always a favorite and so easy 🙌🏼 Hugs, Marie
melting chocholate in the microwave is so easy and so fast. love your recipe can't wait to try the biscotti. I am guessing they would be very good for sending through the mail?
Hi Linda! Thanks for watching 😊 Excited for you to try these! Yes, the ship well. Just be sure to wrap in bubble wrap and ship in a box as they can break if tossed around too much. Hugs, Marie
OhMyGoodness!!! I absolutely LOVE Biscottis 💙. I am SO glad you had a video showing how to make them. I’ve never made biscottis (only eaten them) 😂 and I thought they would be so very hard to make. Gosh they are so easy. Thank you very much for this. God Bless!!!
I tried this recipe today. The biscotti were wonderful!! I loved the flavor, and they were perfectly crisp. I do have one question however. The recipe says one and three-quarter cups of flour and so I used 220 g of flour because that’s what one and three-quarter cups of flour is by weight. However, it resulted in what I would call a thick batter and not a somewhat firm and sticky dough like yours, and so I added about a quarter of a cup or maybe more of flour to get the texture that you had and they baked perfectly. And I noticed that you used what looked like a one cup measuring cup and you used two of them so is there any chance that it really should be 2 cups of all purpose flour, and not one and three-quarter cups as the recipe says? The biscotti recipe I have always used calls for butter and I think I will continue to use your recipe with oil from now on and not make it with butter. I like them better than the biscotti made with butter!😮. Also, I forgot to add that I live at almost 6000 feet altitude, and that might have made a difference with the amount of flour? Thank you for the recipe and video!
Hi! Thanks so much for watching and for your very thoughtful question! You were exactly right to add more flour to get the texture that you saw me working with - great job! As for the discrepancy between my measurements and your weights … I have never measured ingredients until recently when my channel started getting more international attention. So all of my recipes for the past 20 years or so are based on the amount of flour that I scoop up into my measuring cups. As I’ve learned, these measured amounts rarely equal the proper metric weight of the ingredient. For example, my measured cup of flour weighs 140g, not 120g. Using 140g per cup, 1 3/4 cups would equal 245g, which (as you correctly identified) is closer to 2 cups using metric weights. So, I’m not sure if at this point it’s better to include my own metric conversions in each recipe (even though they won’t match the standard conversions), or to go back and change all my imperial measurements to match standard metric weights. 😩 Because I’m just a one-person business and don’t have a lot of resources, I chose to do the former. Possibly I should add a note to each recipe though explaining the discrepancy. I would welcome your feedback on the issue 😊 Thank you again and I look forward to hearing from you. My best, Marie
I have these baking in the oven right now. This is my first time ever making biscotti! The first bake they were a little flat. Do you know what I could’ve done wrong? Hoping they turn out after the second bake!!! 🤞🏻
Hi! Thanks for watching! Hm, if they were flat, two things come to mind: (1) could you have accidentally used baking soda instead of baking powder? or (2) could your baking powder be expired? Let me know your thoughts and if those don’t sound right I’m happy to troubleshoot some more 😊 Thanks again for watching and taking time to leave a note - always love to hear from viewers! ❤️, Marie
Quick question, Marie. Do you have any recipes using creamy peanut butter? The regular Peter Pan type-not the natural. Yesterday I made peanut butter bread and it is out of this world. I'm trying to use up things that are open and nearing expiration. Thank you for your help.💖
Yes! These peanut butter cookies are so easy and delicious! mariesaba.com/recipes/peanut-butter-cookies/ I’m also going to post a recipe for peanut butter blossoms (with a hersheys kiss in the center) first thing next week if you’d like to wait on that one!
Hi Roberto! Thanks so much for watching and great question! The biscotti will break if you bake them too long before cutting. You want them to be fairly soft when you go to slice them into the biscotti, then they harden on the second bake. I would recommend lowering your oven temperature or reducing the time in the oven on your first bake. That will make them easier to cut. Hope that helps! ❤️, Marie
Hi! Okay I checked and the printable link is working properly: mariesaba.com/wp-content/uploads/2020/11/Holiday-Biscotti.pdf If you click that link it should take you to a pdf to print. All (or at least most!) of my recipes on my website MarieSaba.com have a “download & print” button at the end of each recipe. To find the biscotti recipe, simply type “biscotti” in the search box on my website. Let me know if you need anything else ❤️, Marie
Hi Ken! Thanks for watching 😊 That’s a great question. I think the idea is to not overcook the bottom, so we lay them on their sides. Ideally, we should flip to the other side halfway through the second bake. I think I just got lazy 😅 and have found that they turn out fairly evenly cooked even if you don’t flip them because the oven temp is so low. Hope that helps! Thanks for the thoughtful question. Always appreciated, Marie
I have silly question why do you set then on their sides, exposing only one side instead of on their bottoms exposing both side on the second bake?...other question? why such a low termp where tradiditonal temp is 375 and 275 ,,,where have you been we miss your recipes
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I made this today! DELICIOUS!!! I used almonds and added cranberries. Thanks so much!
Hi! Oh I’m so happy to hear! Almonds and cranberries sound delicious. So glad you enjoyed them. Stay tuned, Marie
Marie's Kitchen, Being of Sicilian decent we are known to make annisette toast(what you are referring to) semi hard. We use it for babies that are teething. Good flavor and when the baby has it in the mouth there is lot's and lot's of saliva which softens the cookie to be abrasive enough to soothe the gums but will not come apart in chunks to choke the baby. It disolves easily. For the adult it is a dunking treat and flavor enhancer. I am positive Marie that your biscotti recipe can have the same soothing effect for teething babies!
Hi Carl! So interesting! Yes I remember when my kids were teething … there was a lot of drooling going on 😅 I can imagine a crisp toast / biscotti type cookie being good for those sore gums. Thanks for sharing. I love to hear food history and memories 🥰
Thank you!
Love the “one bowl” technique.
Yum
What a simple & superb recipe! I’m making them tonight. Biscotti were my favorite not too sweet biscuit as a little girl.
They bring back such warm wonderful memories of my granddad. He made breakfast for me each Saturday morning at 5am. I always got to stay over my grandparents’ home each weekend. So up early on Saturday, after my “dippy eggs” cooked by Granddad, a nice walk along the creek in our local wooded park, where occasionally we’d see beautiful fox taking drinks then back home for sweets.
Well back to Biscotti & back to grandad’s kitchen, & a real treat. I could have as many homemade Biscotti as I pleased.
Great memories. But yes indeed, my granddad said Biscotti are the oldest Italian cookie; they were even eaten by the Roman Legions! In Latin I guess the singular of Biscotti would be….either Biscotus or maybe Biscotta? Either way a true conundrum but a truly delicious treat.😉
Wonderful Videos Too!
Hello Deni! What a sweet, vivid memory of your granddad! I love every bit, from the dippy eggs at 5 am to the long walk along the creek. And then back home for biscotti! I hope these bring back those happy memories. There’s nothing like food to really solidify a memory. ❤️ My kids always talk about my dad’s homemade pizza. It’s their favorite and I know they’ll remember it forever. Thanks so much for watching. Big hugs, Marie
@@marieskitchen They sure will remember & that’s so beautiful. So is your family; kids are adorable 🥰
@@marieskitchen Almost forgot to say, the Biscotti are incredibly yummy. I made them the night I watched your video. So authentic too!
So happy to hear! 🥰 thank you for letting me know ❤️
I never liked biscotti for the very reason that you said… They’re usually as hard as a rock. Your recipe makes me want to try and make them. Thank you Marie!
I have NEVER made biscotti, but have always enjoyed it. I WILL be making this easy, make ahead cookie for Christmas this yr@ Perfect in a gift basket with holiday coffee, and a mug!
Hi Arlene! Thanks for watching! I’m excited for you to try the biscotti! Your gift basket idea is perfect 🤩 Let me know if you have any questions - I’m always happy to help! ❤️, Marie
@@marieskitchen Thank you. I sure will.
I made these biscotti today.
Very easy to make and delicious..I used avacado oil.Thank you
I don't know why i don't make biscotti more often. I enjoy them and they are actually very easy to make and so versatile. Thanks for sharing your version. They look very delicious! I just may have to make them this year for our Christmas goodies. 😊
I feel the same about biscotti! People don’t make them enough ☺️ They are such a great treat to have around. I hope you get to try them! ❤️
Love your show! MOVE OVER MARTHA S!
Thank you! This made me your new subscriber!!! I'm 77 and never made biscotti, but I'm definitely making these!!!
Hi Donna! Wonderful! Thanks so much for subscribing! I’m excited for you to try the recipe. We delivered some to neighbors yesterday and got so many happy responses! Wishing you the same. Big hugs and happy holidays, Marie ❤️
I have never made biscotti. I too had childhood memories of biscotti being really hard and bricklike. And the ones that were served were not decorated.😱I am going to make your recipe, Marie. I like your technique. The key is probably the low temp oven. It is an easy recipe and as you know, I love one bowl anythings. Also, I really like your knife method for spreading the chocolate. vs. dipping.🤗
Hi Joan! Thanks for watching ❤️ I always look forward to your thoughtful comments 😊 I can’t wait for you to try making these! They are so easy and such a nice treat to have around. Let me know how it goes! Happiest holidays, marie
Love the recipe and your wonderful childhood memories. Thank you
Thank you Laurette ❤️ I hope you get to try the biscotti. We made a bunch this year and my children delivered them to neighbors. It was so special. Hope you have a wonderful holiday. - marie
Craisins are amazing in this! I also added oats instead of chopped nuts.
Hi Joan! Excellent suggestions! Around Christmas we have done Craisins and pistachios for red and green. I never thought to add oats in place of nuts though! Will have to try it! Thanks so much ❤️, Marie
Just wanted you to know these were the best biscotti I ever made.thanks for the recipe😊❤
Hi Elenice! Oh I’m so thrilled to hear that! 🎉 Yay! 🎉 Thanks so much for watching and for taking time to leave such a sweet comment 🥰 Stay tuned for more content this fall and feel free to send questions or requests - always love to hear from viewers ❤️, Marie
These look easy and yummy Marie. I will be trying these. Thanks so much.
Hi Kathleen! Great to hear! I think you’ll really like them. Such a nice little treat and fun to decorate, too. Stay tuned for more new recipes soon ❤️, Marie
@@marieskitchen Wonderful. Thank you Marie. I'm still watching your recipes...All look delightful and I keep jumping around....lol
The older video are so cringe! 😬 Gotta start somewhere I guess but wow they are terrible 🤣
@@marieskitchen nooooo....I'm loving them
Thats delicious
Thanks! Thanks so much for watching 😊
First time to see your videos. Love this simple way of making Biscotti's. Thank you
Eazy and delicous.thank u Marry..❤
I can't wait to try this recipe. On your 2nd bake did you flip/turn your cookies over to the other side or just leave it?
Hi Liz! So glad you’re going to try the biscotti! It is a long-time family favorite 🥰 And no need to save it for the holidays! It’s delicious any time of year 👍🏻 On the second bake, the oven is on such a low temp, there’s no need to flip the biscotti. Let me know if you need anything else and thank you for watching ❤️, Marie
I made this again. So good!
Love to hear that! 🎉🎉 Thank you for the note - your feedback is so helpful! As soon as I get through “pie season” (November), I’ll move on to “cookie season” (December) and start turning out biscotti! Always a favorite and so easy 🙌🏼 Hugs, Marie
melting chocholate in the microwave is so easy and so fast. love your recipe can't wait to try the biscotti. I am guessing they would be very good for sending through the mail?
Hi Linda! Thanks for watching 😊 Excited for you to try these! Yes, the ship well. Just be sure to wrap in bubble wrap and ship in a box as they can break if tossed around too much. Hugs, Marie
OhMyGoodness!!! I absolutely LOVE Biscottis 💙.
I am SO glad you had a video showing how to make them.
I’ve never made biscottis (only eaten them) 😂 and I thought they would be so very hard to make. Gosh they are so easy.
Thank you very much for this. God Bless!!!
Hi Linda! So glad you’re excited to make these! They are delightful 🥰 Thank you for watching 😊 Please stay tuned for more new recipes soon ❤️, Marie
I tried this recipe today. The biscotti were wonderful!! I loved the flavor, and they were perfectly crisp. I do have one question however. The recipe says one and three-quarter cups of flour and so I used 220 g of flour because that’s what one and three-quarter cups of flour is by weight. However, it resulted in what I would call a thick batter and not a somewhat firm and sticky dough like yours, and so I added about a quarter of a cup or maybe more of flour to get the texture that you had and they baked perfectly. And I noticed that you used what looked like a one cup measuring cup and you used two of them so is there any chance that it really should be 2 cups of all purpose flour, and not one and three-quarter cups as the recipe says? The biscotti recipe I have always used calls for butter and I think I will continue to use your recipe with oil from now on and not make it with butter. I like them better than the biscotti made with butter!😮. Also, I forgot to add that I live at almost 6000 feet altitude, and that might have made a difference with the amount of flour? Thank you for the recipe and video!
Hi! Thanks so much for watching and for your very thoughtful question! You were exactly right to add more flour to get the texture that you saw me working with - great job! As for the discrepancy between my measurements and your weights … I have never measured ingredients until recently when my channel started getting more international attention. So all of my recipes for the past 20 years or so are based on the amount of flour that I scoop up into my measuring cups. As I’ve learned, these measured amounts rarely equal the proper metric weight of the ingredient. For example, my measured cup of flour weighs 140g, not 120g. Using 140g per cup, 1 3/4 cups would equal 245g, which (as you correctly identified) is closer to 2 cups using metric weights. So, I’m not sure if at this point it’s better to include my own metric conversions in each recipe (even though they won’t match the standard conversions), or to go back and change all my imperial measurements to match standard metric weights. 😩 Because I’m just a one-person business and don’t have a lot of resources, I chose to do the former. Possibly I should add a note to each recipe though explaining the discrepancy. I would welcome your feedback on the issue 😊 Thank you again and I look forward to hearing from you. My best, Marie
I have these baking in the oven right now. This is my first time ever making biscotti! The first bake they were a little flat. Do you know what I could’ve done wrong? Hoping they turn out after the second bake!!! 🤞🏻
Hi! Thanks for watching! Hm, if they were flat, two things come to mind: (1) could you have accidentally used baking soda instead of baking powder? or (2) could your baking powder be expired? Let me know your thoughts and if those don’t sound right I’m happy to troubleshoot some more 😊 Thanks again for watching and taking time to leave a note - always love to hear from viewers! ❤️, Marie
Let them fully cool before slicing them.
Can you use Anise? Would I replace the almond extract with it? and what amount of Anise would I use? Sorry for so many questions.
Hi are has soft biscotti ?
Can I skip adding nuts or chocolate chips?
Quick question, Marie. Do you have any recipes using creamy peanut butter? The regular Peter Pan type-not the natural. Yesterday I made peanut butter bread and it is out of this world. I'm trying to use up things that are open and nearing expiration. Thank you for your help.💖
Yes! These peanut butter cookies are so easy and delicious!
mariesaba.com/recipes/peanut-butter-cookies/
I’m also going to post a recipe for peanut butter blossoms (with a hersheys kiss in the center) first thing next week if you’d like to wait on that one!
Hello Marie Q why do my biscotti always break up and crumble when l cut them up ?
Hi Roberto! Thanks so much for watching and great question! The biscotti will break if you bake them too long before cutting. You want them to be fairly soft when you go to slice them into the biscotti, then they harden on the second bake. I would recommend lowering your oven temperature or reducing the time in the oven on your first bake. That will make them easier to cut. Hope that helps! ❤️, Marie
How do you print out the recipe
Hi! It might be a problem on my end. Let me double check it first you! Thanks so much for letting me know ❤️, Marie
Hi! Okay I checked and the printable link is working properly:
mariesaba.com/wp-content/uploads/2020/11/Holiday-Biscotti.pdf
If you click that link it should take you to a pdf to print. All (or at least most!) of my recipes on my website MarieSaba.com have a “download & print” button at the end of each recipe. To find the biscotti recipe, simply type “biscotti” in the search box on my website. Let me know if you need anything else ❤️, Marie
why on their sides instead bottoms exposing both sides at the sometime?
Hi Ken! Thanks for watching 😊 That’s a great question. I think the idea is to not overcook the bottom, so we lay them on their sides. Ideally, we should flip to the other side halfway through the second bake. I think I just got lazy 😅 and have found that they turn out fairly evenly cooked even if you don’t flip them because the oven temp is so low. Hope that helps! Thanks for the thoughtful question. Always appreciated, Marie
They have turned out perfect ,,and I used 250 grams of flour and cut the oil in half and added applesauce ,
I love to bake and love your recipes
Oh good to know about the apple sauce substitution! Will have to try it. Thanks so much 😊
Can you send me the recipe
Hi Angie! Sure! Here’s a link to the printable recipe:
mariesaba.com/recipes/holiday-biscotti/
Let me know if you need anything else ❤️, Marie
I have silly question
why do you set then on their sides, exposing only one side instead of on their bottoms exposing both side on the second bake?...other question? why such a low termp where tradiditonal temp is 375 and 275 ,,,where have you been we miss your recipes