While researching biscotti recipes, I was surprised by the limited and repetitive flavor profiles and challenged myself to create a broader assortment of recipes. The result is this comprehensive book with 75 recipes for sweet, savory, and gluten-free biscotti, including Ancho Chili Chocolate, Carrot Cake, S’mores, Red Velvet, Nutella, and Peppermint, as well as savory flavors like Falafel, Pizza and Porcini Rosemary. The three most important things I learned that ultimately led to my success in making great biscotti are proper cooking time, enough cooling time, and slicing on the diagonal using a very sharp knife. Excellent ingredients, fine chocolate; pure extracts fresh eggs; kosher salt; good-quality dried fruit; whole raw nuts; and good-quality flours and grains, contribute excellent flavor and texture. These biscotti are great for snacks, desserts, and pack well for lunches and travel. The savory biscotti are a great addition to any bread basket or charcuterie platter.

Author Biography

Trish Lobenfeld has been teaching people how to cook for over 20 years. She writes about food at honeypiesrecipes.com and has a tutorial YouTube channel, Honeypie’s Recipes®. She is also the author of Endless Summer: 54 Quick and Creative Ice Cream and Dessert Recipes and a children’s book, Scrambled Eggs. She has a culinary degree from the Institute of Culinary Education and a Masters in Food Studies from New York University, where she taught in the Department of Nutrition and Food Studies for ten years and oversaw the hands-on food lab and courses. She is a member of the International Association of Culinary Professionals and a Certified Culinary Professional, a designation awarded to members of IACP who have demonstrated and maintain comprehensive knowledge of the culinary arts and sciences. Trish lives in Connecticut with her husband, Eric, and their dog, Roxie Rae. She loves to entertain, swim, hike, travel and read.

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