Pistachio & Honey Nougotti - Good Morning Biscotti

Zippylip

I first made Nougat Biscotti a few years ago & my daughter has never let me forget it. To make, I chop up 4 - two ounce Torrone Bars (Italian nougat) & add the pieces to the usual biscotto dough (see below). I also added some slivered almonds, with rum as the liquid. Here they are with the Saturday morning lungo:













* For complete recipe & instructions, click the link below & just substitute the chopped Torrone for the chocolate (& don’t melt the Torrone, just put directly into the dough):

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=522403&catid=1

FlaPoolman

Looking good as usual Marc. Haven't had a good biscotti since I left Philly

Buxwheat

I would have settled for the Torrone itself. Can't get good stuff like that here. We were in Boston over Thanksgiving and went to the North End (Dego Heaven) and got a cannoli at Modern Bakery. They made their own torrone which I bought and brought home. Best I've had in years. I also bought a panne forte (commercial brand), but it was awful. My home made panne forte is much better. You are lucky that you can find a ready supply of Italian products where you live.

Zippylip

How'bout the Panettone, just aint Christmas without it:

rockytopsc

We just ate some Panettone for the first time as French Toast. Unbelievable flavor! The biscotti looks excellent.

Zippylip

excellent application in French Toast, nice & light, really soaks up the stuff, now I gotta go buy another one of these cause this one aint gonna make it to Christmas

bubba tim

looks good but I will settle for Pat's Bloody Mary for breakfast. That looks like desert to me. :woohoo: :P

Buxwheat

We didn't have Panettone that often, but my Nona and my mom both bake what we call Fugassa. Basically, a raisin bread w/ other fruits and nuts in it. Sweet by itself, but especially good toasted w/ butter. Our family is from Northern Italy (Carrara), so traditions a little different. Had to do a search for fugassa (one of many spellings I found while Googling. Ligurian spelling, and Carrara is Tuscan, although adjacent to Liguria, so not sure spelling is correct).

Zippylip

I could make a celery biscotto, ya know, to stir the Bloody Mary, or you could always just pick Pat up & stir the drink with him :laugh:

Zippylip

My Nona's specialty was fritelle (also not sure on spelling), deep fried dough rolled in white sugar, ate bucket upon bucket of those things

bubba tim

but then there is that clorine after taste.. :woohoo:

FlaPoolman

Hey now!!!! Don't make me come up there :evil:

Buxwheat

We still fry dough, pasta frita, but big thick strips. Salt it down and wrap w/ a piece of prosciutto. The thin pieces, twisted like bows and dusted w/ sugar, mmm, I think are frittelle/fritellle ("Fritters" come from this). My daughter's MIL makes lots of Italian cookies and I'm sure we will get a boxful when she visits for Christmas. Pizelles, etc. Buon Natale!

Zippylip

sounds good, fried anything right, dip it, dunk it, wrap it, it's all good right - anche buon natale e' buon anno nuovo a tutti da marco

Fossil Frank

Trying stuff

Fossil Frank

Still trying