About my varieties...
Creating original flavors from the base recipe is a challenging process and I am always open to creating new flavors. Currently I am working on creating tea-infused versions of biscotti, one without nuts or chocolate and an alternate sweetener for my low sugar and gluten intolerant customers.
Original Almond
This is the one that started it all. This recipe was passed down in my family, and I can remember watching my mother, gently and lovingly hand-form the biscotti into logs and placing it in the oven. She always used a timer, the kind where you turn the dial past the number and turn it back for accuracy. When it was firm to the touch, it was removed from the oven, sliced, turned on its side and baked for the second time. This "second" time is what defines the word biscotti or "twice-baked." Using this basic original process and in larger quantities, the same tradition has been carried on and the original recipe is carried from my family to your family.
(Ingredients: raw sliced almonds, pure anise, pure anise extract, butter, eggs, flour, sugar)
Original Chocolate Dipped
After perfecting the original almond and anise versions, I began dipping the biscotti in bittersweet chocolate. This introduced my second flavor and the combination of the mouth-watering, lightly sweetened, almond and anise flavor (combined with the subtle bittersweet flavor of the chocolate) melds to capture every essence of the palate.
(Ingredients: raw sliced almonds, pure anise, pure anise extract, butter, eggs, flour, sugar, dipped in pure bittersweet chocolate)
Cranberry Semi-Sweet
After creating the first two versions of my biscotti, I progressed to other flavors. The Cranberry Semi-Sweet variety came about after realizing that the original anise biscotti was somewhat of an acquired taste. Some customers did not care for the anise flavor. It has a distinctive licorice flavor and there seems to be no "middle of the road" for connoisseurs. People either love it, or they could do without it. One day a regular customer of mine said to me that he loved the anise, but his wife did not, and asked if I had anything without the anise? I gave it some thought and started talking to people and getting their opinion. Soon I began to throw around some ideas and combinations of flavors. It happened to be around the holidays and cranberries were prevalent. My very good friend said to me, "What about cranberry and chocolate chips?" Then I started concentrating on combinations of extracts and flavors and tested different versions with friends, family, and my buddy at the gym, my banker and people I knew who would give me their honest opinion. Based on a variety of opinions and conclusions, the final version of cranberry semi-sweet was created and finalized. When I presented the final version to the gentleman whose wife had an aversion to anise, he seemed to appreciate the interest I had taken to create a satisfied customer. The cranberry semi-sweet was only to be a seasonal flavor, but due to its popularity and demand it has become one of the number one best sellers and now is available year round.
(Ingredients: dried cranberries, semi-sweet chocolate chips, pure vanilla, eggs, butter, sugar)
Chocolate Hazelnut
The word "hazelnut" kept resurfacing. It first came up when I opened my business account. My business account manager said to me that if I ever created hazelnut that was her all time favorite. At first my goal and initial venture was only to produce the original almond and the chocolate dipped. Soon, I realized that variety is the "spice of life" as my father used to say to me. I began to research chocolate based cookies and searched for the right flavor enhancer for the hazelnut. I tried all different types of extracts and chocolates and had again many friends, family and close acquaintances assist me in the process. Some versions were too soft, some had whole hazelnuts and I continued to change and tweek the recipe until I combined just the correct extracts, roasted the hazelnuts and found the secret to a perfect chocolate base. I even had a white chocolate light drizzle on the biscotti at first which some customers still recall, however I had so many that did not want the drizzle that I only make it on request and special orders at this time. With the addition of semi-sweet chips to the chocolate hazelnuts, the chocoholics among us are satisfied. When I presented my final version to my account manager, she said that was "the best hazelnut biscotti she has ever tasted," and this was definitely the "one." Suddenly I felt like that customer in the bank ad that starts out with one flavor and says, "Someday hazelnut biscotti."
(Ingredients: Chocolate based with roasted hazelnuts, semi-sweet chocolate chips, cocoa powder, pure vanilla extract, pure hazelnut extract, eggs, flour, sugar)