Biscotti Recipes
Many of our customers are bakers themselves and have asked me for biscotti recipes. While I cannot share my Mother's original recipe, I can make some excellent cookbook recommendations. In addition to my Mother's handwritten recipes that she handed down, I just love cookbooks!
A excellent cookbook with some solid biscotti recipes is called "Biscotti" by Lou Seibert Pappas. It has about 30 recipes and sells for about $9.95 in bookstores. I'll update this section from time to time with some other cookbook selections.

Biscotti Baking Tips.
Make the best biscotti with your recipe! Coming soon FREE from Montione's

Recipes Using Montione's Biscotti

Easy Biscotti Cream Trifle

If you need a recipe that is fast, easy and delicious, this is perfect (You'll just have to make it 1-2 days before. I like it 2 days because it softens the biscotti more to a cake like texture!). We take our crispy crunchy biscotti and combine them with fresh whipped cream. The combination is delicious with an irresistable creamy cake-like texture. Each time we serve it at a Biscotti Tasting, people rave! You'll get accolades too!

Photo above: A Chocolate Biscotti Cream Trifle made in a large trifle bowl, streusaled with biscotti crushed in a food processor. Top drizzled with dark chocolate and adorned with cheeries!

Serving Dish:
A small trifle bowl, several parfait glasses, a pretty serving dish or an 8" x 8" baking dish.

Ingredients:

• Montione's Biscotti, 12 full size pieces in your favorite flavor (Brownie Chip Dipped in Chocolate and Lemon Burst work well!).
• Heavy whipping cream, 1 pint
• If using Lemon Burst Biscotti, add 1 teaspoon of lemon zest to whipped cream.

Directions: Break biscotti into small bite size pieces. Keep even the smallest pieces and crumbs. Whip cream until stiff with electric mixer, scraping bowl several times to ensure you whip the bottom portion of the cream. In a large enough mixing bown, mix together by hand with a spatula the whipped cream and biscotti pieces. Mix thoroughly so biscotti is totally covered with whipped cream. Pour in trifle bowl, parfait glasses or baking dish. Cover and refrigerate for two days or at least overnight (two days is better). The whipped cream will absorb into the biscotti and soften it, giving it a creamy cake-like texture. When ready to serve, tope the Chocolate Biscotti Trifle with sifted cocoa, shaved chocolate or dessert sauce in the flavor of your choice. For the Lemon Biscotti Trifle, adorn with sliced and curled lemons and/or melted white chocolate. Enjoy!

Larger Batch Adjustment:
Use a large trifle bowl (5" high x 8" diameter), several parfait glasses or an 9-1/2" x 13-1/2" x 2" serving dish. Use 24 full size pieces of biscotti and one quart of heavy whipping cream. If using Lemon Burst Biscotti, add, 2 teaspoons of lemon zest to whipped cream.

Dip Our Biscotti
or Make Them a Fancy Dessert

For something quick, delicious and extra lavish, dip our "crunchy twice-baked" or "soft once-baked" biscotti in any of our dessert sauces. A little extra time, whipped cream and garnishes will give you a fancy dessert!