Biscotti Picanti [BBB]

Biscotti PicantiDo you ever pull out recipes that look interesting and different in such a way that you would really like to try them? Do you ever make them or do they sit in the pile of recipe cut outs for an extended period of time? You wonder if you will *really* like the outcome. You worry that in the end, the flavors may just not combine well. You consider how you may not like the prepared food as much as the idea of it.

I have recipes like that. One of the ones that sticks out in my mind is a recipe for an “appetizer” cheesecake. It had caramelized onions, sun-dried tomatoes and sat on a cracker or pretzel crust. In theory, it sounds like a flattened cheese ball, right? But, I think the word “cheesecake” in the title always makes me think of things like dessert and sweetness. In theory, it would be good, but I have just never brought myself to actually make it!

Biscotti PicantiIf I had run across this recipe of my own accord, the same thing would have happened, I assure you. I would have thought, after reading the ingredients list, that this would be a fun and tasty bite to make and eat. The recipe would have been cut out or copied and it would have been moved to the pile. Then, when going through the pile, I would have set it aside over and over. Anise and black pepper? Together? Biscotti that is not sweet, but spicy? Are you sure?

Biscotti PicantiInstead, this was the recipe chosen to celebrate FOUR years of the Bread Baking Babes baking bread together! I had the privilege of joining the Babes several years back and due to “life” have watched as they have baked. Life has settled and I am happy to be back in my kitchen cooking, baking, inventing, tasting and enjoying! And really, who wants to miss a PARTY?!?!

Biscotti PicantiI expected these to be more like baked bread, something like a bruschetta. Instead I was surprised by their shortbread texture; delighted by the flavorful spices and wowed by the way everything combined together so deliciously! I do admit that I looked at the dough very doubtfully along the way, the texture was not exactly like bread doughs that I am familiar with but as I kept adding the correct amounts of ingredients (namely, the water) the dough became more like a yeast dough instead of a shortbread dough. I did exchange the white sesame seeds for black, just because it was what I had on hand (and am so glad I did – I love all the color!) and I used a hand blender on the correct amount of semolina to grind it into flour — but otherwise, I stuck to the recipe. Would I make them again? Absolutely!!

Make your own Biscotti Picanti!

Biscotti Picanti is being served up as the Bread Baking Babes bread of the month. This month’s bread was hosted by Lien, February’s kitchen of the month.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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7 Responses

  1. Astrid says:

    Love the addition of black sesame.
    and love that you are back baking with us. :o)

  2. Love your intro, absolutely hit the nail on the head! It should give us courage to try more shouldn’t it, but I think it takes the Babes to force my hand.
    Gorgeous photos.
    So happy to have you back in the kitchen!

  3. Elizabeth says:

    I know exactly what you mean. When I first heard about this month’s BBB recipe was Biscotti, I was alarmed. I’m on a “I prefer savoury things” kick right now. Then I read the ingredients and I was comforted. And THEN I made the biscotti and I was thrilled. They’re good, aren’t they?

    I love the look of the black sesame seeds! I’m so glad you’re baking with us again.

  4. Elle says:

    Glad your life lets you bake again and be a baking Babe. It’s true that one of the gifts of belonging is that we try recipes we never would have otherwise. Your photos are mouthwatering! The dark sesame seeds were a good call for sure. Happy 4th Anniversary!

  5. Lien says:

    How wonderful you could join the party again!! It was lovely to see your pictures on FB looking so happy in your new life!!!
    Your biscotti look so good, those black spots are very cool. Happy anniversary!

  6. Katie says:

    You’re back! Yay! And these look delicious… love the black.

  7. Natashya says:

    The black sesame seeds are really pretty. And I love the photo at the top with the red ribbon. Great time to jump back in, Happy Anniversary!

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