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~these biscotti were made by Sp 2017 students<\/em><\/span><\/p>\n Supposedly, the most ancient Italian\u00a0biscotti<\/em>\u00a0contained no fat of any kind which yield a very dry, very hard biscuit. Traditionally, ground almonds were mixed with sugar, eggs and flour; the dough was baked, sliced, and then baked again – hence, “twice baked”.\u00a0The modern versions of biscotti are still firm, but they tend to be less “jaw-breaking” due to the addition of fat.\u00a0Many Italians claim that the north of Italy more commonly used butter in their cooking, while the Mediterranean climate of\u00a0Southern Italy made olive trees abundant, and olive oil the preferred fat.<\/p>\n In this lab, you\u00a0will make both kinds and then compare them.<\/p>\n Variations:<\/span>\u00a0Traditionally, Meyer lemons are used for this dish, and the type of olive oil changes the flavor. Additionally, you can add a tiny bit of salt to the top of the biscotti before the second baking to add another layer of flavor.<\/p>\n \u00a0<\/em><\/p>\n Special Note<\/em>: If you have a tree nut allergy, complete the Chocolate Chip Cookie recipe instead.<\/p>\n You are going to make two batches of biscotti with different fat sources: olive oil vs. butter. Complete the following procedure TWO TIMES, first with the olive oil recipe and then with the butter recipe.\u00a0<\/em><\/span><\/p>\n For your Blog:<\/p>\n References:http:\/\/www.italianfoodforever.com\/2011\/11\/the-ever-popular-biscotti\/<\/a><\/p>\n<\/div>\n<\/div>\n <\/p>\n","protected":false},"excerpt":{"rendered":" “Biscotti” is the plural form of\u00a0biscotto.\u00a0The word originates from the\u00a0medieval Latin\u00a0word\u00a0biscoctus, meaning “twice-cooked.” It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time.\u00a0In modern Italian, the … Continue reading Materials<\/strong><\/h3>\n
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Ingredients<\/strong><\/span><\/h3>\n
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\n \n “Southern Italian” olive oil biscotti<\/h4>\n<\/td>\n
\n Butter biscotti<\/h4>\n<\/td>\n<\/tr>\n
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Instructions<\/span><\/strong><\/h2>\n
When you see text in boldface blue font<\/strong><\/span>. You should document that step with a photo within the narrative on your blog.<\/em><\/h3>\n
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![\"\"](\"http:\/\/blog.richmond.edu\/chemistryofcooking\/files\/2020\/04\/Biscott_2_2017.jpg\")
<\/p>\n\u00a0Twice Baked<\/h3>\n
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![\"\"](\"http:\/\/blog.richmond.edu\/chemistryofcooking\/files\/2020\/04\/Biscotti_2017.jpg\")
<\/p>\n<\/div>\n<\/div>\nOn your blog:<\/span><\/strong><\/h2>\n
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