Welcome to the fourth episode of the Last 7 Days of Cooking series! This time there is no specific theme; the dishes, ranging from first courses to desserts, are mostly Italian with some Asian diversions.
I was intrigued by one comment on my biscotti recipe. What about using whole grain flour instead of all-purpose flour? Well, since I am not a professional chef, the only way I can do is to experiment… and the experiment was successful indeed! So here you are the whole wheat biscotti with pecans.
Biscotti is the plural form of biscotto. The term originates from the latin word biscoctus, meaning “twice-baked.” It defines oven baked goods that are baked twice, so they are very dry and can be stored for long time. There are many different biscotti recipes nowadays. However, this one is the best among those I’ve tried. I usually have some biscotti and a cup of caffellatte for breakfast. It sounds like a very small meal, but actually it is not! It will make your day!
Why don’t you try it with me? Let’s get started!