{"id":6335,"date":"2014-09-19T16:12:12","date_gmt":"2014-09-19T23:12:12","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=6335"},"modified":"2014-09-19T16:12:12","modified_gmt":"2014-09-19T23:12:12","slug":"food-memories-of-montepulciano-and-abruzzo-biscotti-recipe","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2014\/09\/19\/food-memories-of-montepulciano-and-abruzzo-biscotti-recipe\/","title":{"rendered":"Fond Food Memories: Montepulciano and Abruzzo | Saffron Nutty Biscotti"},"content":{"rendered":"

copyright 2014 Art of Living,Primamedia,Inc\/Maria Liberati
\n\"DSCN5985\"<\/a>Montepulciano has still been on my mind..
\n\"DSCN6087\"<\/a>
\nand especially the cantucci biscotti\u00a0 that we enjoyed with the Vin Santo produced there..but as the saying goes when in Abruzzo do as the Abruzzese do! (Well I think that is how they say it! or what I am trying to say is that since I am in Abruzzo now\u00a0 I must do an Abruzzese version of these biscotti..so I have been tinkering and tinkering and finally came up with a recipe that uses the local ingredients here..with the help of my one and only!
\nThese are really addictive, but eat them a day or two after they are baked, the flavors will astound you and you won\u2019t be able to stop after just one..I think we have put on a pound or two just from eating these\u2026
\nSaffron Nutty Biscotti<\/strong>
\n1 pound of flour
\n1 cup sugar
\n1 envelope of saffron dissolved in a tablespoon of warm water
\n4 ounces almonds whole
\n4 ounces hazelnuts whole
\n1 tsp vanilla
\n1 tsp baking powder
\n8 ounces unsweetened dark chocolate broken into bits
\n4 eggs
\nPlace flour in bowl, make a well in center. Break 4 eggs and place inside well, whisk eggs, place in vanilla, baking powder, sugar.\u00a0 Blend with electric mixer\u00a0 till well blended. Then by hand fold in the nuts and chocolate pieces till well blended in.
\nCover baking sheet with parchment paper, form 2-3 logs from the dough and place on parchment paper, back in an oven preheated to 350 for 30 minutes, then remove from oven cut into biscotti and bake again for 10-15 minutes till golden brown.
\nRemove from oven and let cool.
\n*See you at
\nCathedral Village in Pennsylvania<\/a>
\n*For those in Lancaster\/ York Pennsylvania I\u00a0 will be doing a segment on Tailgating on FOX Channel 43 Morning News on September 26th at 7:40 AM
\n*Mercer County Italian American Festival\u00a0 http:\/\/www.italianamericanfestival.com\/<\/a>
\nFor event listing go to http:\/\/www.italianamericanfestival.com\/culture.cfm<\/a>
\nFri. Sept 26th, 5:30 PM to 6:30 PM & Sat. Sept 27th, 3:30 PM to 4:30 PM, Mercer County Park,
\n1638 Old Trenton Road, book signing and sampling, in the Cultural Theater located in the
\nHeritage Pavilion on the festival grounds
\n*Tues. Oct 7th, 6 PM to 8 PM, Free Library of Philadephia – Andorra Branch, 705 E Cathedral Road, Philadelphia, PA 19128,
\nbook signing & sampling
\nFree Library of Philadelphia – Andorra Branch http:\/\/libwww.freelibrary.org\/branches\/branch.cfm?loc=AND<\/a>
\nFor more recipes get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions:2nd edition
\n\"rsz_cover\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

copyright 2014 Art of Living,Primamedia,Inc\/Maria Liberati Montepulciano has still been on my mind.. and especially the cantucci biscotti\u00a0 that we enjoyed with the Vin Santo produced there..but as the saying…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27,34,11,54],"tags":[],"class_list":["post-6335","post","type-post","status-publish","format-standard","hentry","category-caro-diariodear-diary","category-italy","category-recipes","category-travel"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/6335","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=6335"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/6335\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=6335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=6335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=6335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}