When I was a teen, I worked helping an 88 year old Italian woman with cleaning, shopping, and cooking. I remember making biscotti with her several times. She didn't give them a second bake. Instead, to get the biscotti texture, we would lay a clean sheet across a spare bed and then the lay the cut biscuits out on the sheet to air dry for a day. I still like biscotti, but to this day, I have yet to find a biscotti as good as the stuff that Rosie had me help her make. Hers were anise flavored, but this maple recipe does sound like something my daughters and I will want to try. Thank you.

Overheard on the starship Enterprise while orbiting the planet Starbucks: “Beam me up biscotti.”

Since Im from Poland I ain't got at hand maple syrup or pecans. I'm gonna do honey / walnut one today! :D

@Erin_Wilson_Studios

Ай бұрын

Do you ever use birch syrup?

@SeeNyuOG

Ай бұрын

@@Erin_Wilson_Studios I know noone that uses it and half of my family lives on the countryside. I'm 34year old so still witnessed / experienced the old cooking ways. So I'm pretty sure it's not been used recently. I live on the west border though, East border is much more traditional, maybe they would use it there? No idea

@applegal3058

Ай бұрын

Sounds delicious 😋

@julieschneider5973

Ай бұрын

That sounds delightful!

@julieschneider5973

Ай бұрын

Glen! I think that dark “over baked” bottom looks yummy! I think these would be good paired with a dark coffee porter or stout beer

Years ago, my teething babies liked plain biscotti over zwieback or commercial teething biscuits.

@GoingGreenMom

Ай бұрын

Mine liked cold pickle spears and frozen waffles. Lol.

@AnonymousMusing

Ай бұрын

That's brilliant!

I don't think I have ever used unsalted butter in any recipe that calls for it. I always used salted butter. It enhances the flavour of all sweet dishes

@maureenmclellan1845

Ай бұрын

Me too

@july8xx

25 күн бұрын

I just love the recipes that call for unsalted butter then call for a large amount of salt. Glen’s explanation seems reasonable. Some cooking myths persist ie. Sear the meat to seal in the juices, disproven numerous times but still persist.

Biscotti with an espresso is a perfect pairing in my mind

@anthonydolio8118

Ай бұрын

Indeed. I am Italian-American, and I grew up with them, especially during the holidays. There's nothing like dipping a biscotti in a cup of hot coffee.

Called 'paximadia' in Greece, originating from the need to preserve stuff for longer. Bake them until very dry, the last forever. Dunk them in coffee, even use them in salads, Ntakos salad in Crete uses a large paximadi as the base, made wet by the tomatoes and the olive oil.

Hearing that crunch makes me want one so badly!

I like the flavour of something a little burnt - has this sort of caramelised, slightly bitter flavour which is really enjoyable

God bless you for doing that fund raiser. I'm homeless myself, so I can't afford to help, but I hope you're able to triple+ what you made last year!

@susanmacdonald4288

Ай бұрын

Take care.

@triciareed4965

Ай бұрын

@@susanmacdonald4288 I'm in a shelter, so I am safe, and fed. Thanks for caring.:)

@susanmacdonald4288

Ай бұрын

@@triciareed4965 and thank you for answering.

@bluemoyie8618

Ай бұрын

@@triciareed4965 Grateful to know that you are safe and not going hungry. Be well

Back in the 70s my Sicilian grandma made biscotti before they were a *thing*. They were small and tender enough to eat as is but sturdy enough to dunk. Never iced or glazed. She made vanilla, almond, and anise (my favorite) according to whim. They seem plain at first but somehow they get your attention. Whenever I made them for the office I noticed how many times people returned to the tin looking a bit perplexed, like how could these plain-looking things be so addictive? I've made many different kinds of biscotti over the years but I keep Grandma's recipe handy.

Not sure what my Italian ancestors would say about this, but the maple pecan biscotti is a flavour I will try

I love dunking, so I love biscotti. Descended from French Canadians, so love my maple, too. Thanks for sharing!

Maple + pecans = perfect match. Whether it’s cake, cookies, ice cream, muffins, or just simple maple-candied pecans, it’s always delicious.

@GoingGreenMom

Ай бұрын

Idk. I would much prefer maple bacon. Lol

@EastSider48215

Ай бұрын

@@GoingGreenMom: Also delicious. Maple improves just about everything.

I make a maple pecan dried cranberry biscotti and it's my fave of all biscotti

I use salted butter too, never noticed a difference in anything I've baked/cooked

OMG!!!! Love biscotti, Love pecans!!! Thank you!!!

My friend makes amazing hazelnut biscotti. Big ones that are great anytime but can be a stick-to-your ribs quick breakfast. But they are so hard you absolutely *must* dunk.

My mom always made biscotti…I would take mine out before the second bake.

The bakery I go to on Arthur Avenue in Bronx will sell me a biscotti before the second bake.

You caught my attention with your old Coca-Cola recipe, but I stayed for the warm maple biscotti! 😊

Old cookbooks are fun. I had an 1869 recipe say "make certain to wash your butter," and i had to look up what they meant!!!! (They meant make ceetain there is no buttermilk left in the butter). Lol. That waa certainly some real, fresh butter!!

I made these tonight (bought the maple sugar online). I’m also one of those “meh, don’t really go for biscotti” people, at least until I tried these. The only thing that held me back from having one more is that I knew how much sugar went into them. I’m going to make friends with the neighbors tomorrow ‘cause it’s a big batch for two people. Will definitely make these again, maybe with some dried fruit next time. Thanks again for another winning recipe! I’ve cooked several things from your channel and they’ve all been delicious.

I will start by saying I love biscotti. As a trained chef who went to college 30 yrs ago, my understanding is the reasoning of today is, you use unsalted butter because there is less water content. Salt doesn’t dissolve in oil so water is used. At home I use whatever I have on hand and adjust salt accordingly. Water content maybe more of an issue however, in large scale recipes.

@1One2Three5Eight13

Ай бұрын

Canadian butter has really high water content anyhow, even if it's unsalted. It is within the last 10 years that I've been able to find high-fat butter on the regular grocery store shelves. Before that you had to find somewhere that was importing it (generally from France), and with the tariffs we have here on dairy, it was always incredibly expensive.

We like doing only one bake, too - and call them unoscotti. Btw, Dorie Greenspan’s Lenox biscotti recipe is fabulous - very adaptable, great flavor, uses a little cornmeal, and doesn’t risk youth teeth (even with fully baking them). I’ve made many, many variations.

Airplane channel !!! ??? How did I not know about that haha that’s amazing I’m subscribing asap

Damn you, Glen and your mind tricks! Hahahahaha! Wait a minute!? “…watching SUMO?”

@Annie1962

Ай бұрын

yeah that made me go ...huh

@joetheagent

Ай бұрын

If you known you know. Hakkeyoi!!

Hello from Europe, I didn't even know that there is such thing as salted butter until I started watching American cooking channels on KZread. Also, I think the Italians call these particular cookies 'cantucci' because biscotti is general term for cookies.

Almond biscotti, stored in the freezer is the best way to preserve.

In Sweden we almost exclusively had salted butter in baking. It's not until the last decade or so (I assume from American influence) recipes have started using more unsalted.

😢: your losing the nice, crunchy edges by baking it as a cookie bar. If you bake them in long, flat loaves, you get that classic biscotti shape with caramelized crust.

@whalt

Ай бұрын

The classic biscotti presentation, including it's brick like texture, is why many people, including Glen, don't like biscotti.

I'm with you Glenn - don't get hard bread to eat

How ever you make Biscotti in whatever flavor you like weither it is Tea, I am hoping that was a Good Black Tea, or Coffee, the best part that they were watching Sumo. Cheers to all.

Another KZreadr I watch, recently drove their camper van to thunder Bay

You always know a recipe is good when Glen kinda bounces after taking a bite.

Thank you

Love biscotti!!

I have never bought unsalted butter. Almost all of the butter I purchase is for my consumption. I don't' bake often enough to use up a whole pound. Not to mention the salt content in butter would be considerably less than what you would have to use to make a recipe taste right. I've never had any complaints about any baked goods being too salty either.

Great inspiration for me, thank you! I used walnuts and didn't have maple sugar. I agree, could've used a boost. Perfect coffee dipper regardless!

I have baked the biscotti dough in a loaf pan. Makes for easier cutting than free form. Thank you for explaining the salted butter versus unsalted butter. I just use salted butter. I think if doing fancy pastry chef baking with the need to control the salt content then used unsalted, but for plain home baking, salted is just fine to use.

Glen, you have a wonderful channel and I've happily tried out a lot of your recipes over the years, hope to try this one out soon. It's also really cool you watch sumo, outside of sumo channels and forums I've never heard anyone mention watching it besides me!

6:00 absolutely never realized that before, but totally understandable. I’m surprised I haven’t seen anything about it on the Townsends KZread channel . . . Might have missed an episode of course

Great video as always. I can't help but to think of a certain Jordan, getting pedantic over the difference between biscotti and biscotto...

i love biscotti 🥲 great vid :D

I have to say the first bake in the pan is the best idea I've seen in a long time. As for the salt, I've heard it said that in the USA the amount of salt in salted butter can very greatly by brand. Now, for folks who have health issues with large amounts of salt in their diets, this can be a Problem. For those of us who grew up using margarine (with salt added, of course) we were used to the small amounts added to recipes that already had salt in the ingredients. I no longer use margarine and I am reasonably comfortable with the brand of butter I use so I can adjust as needed...or not. Some folks don't pay attention and don't understand that the devil is in the details.

Salt: the nutrition information (at least in the US) will tell you how much sodium is in the salt. I did that math on the butter I regularly buy, and it was 1/4 tsp per stick of butter. To figure it out for yourself: 590 mg of sodium in 1/4 tsp of table salt. Now, just check the sodium on your butter, multiply by the number of package servings you’ll use in your recipe, and you’ll have a good idea of how much recipe salt is included in your salted butter. Yeah-it’s easier to use unsalted butter, but 50% of the time, I only have salted on hand.

@SRDuly2010

Ай бұрын

Nutrition labels (including for sodium) are notoriously inaccurate. Plus or minus 20% is considered acceptable. The reason many recipes call for unsalted butter is to allow the cook to control the amount of salt in the recipe. Salt has other chemical functions other than just enhancing flavor. Another reason is the wide range of salt used in different brands of butter or even between different batches of the same brand, as alluded to above.

These days salted butter doesn't have much salt and provides additional flavor for most modern recipes. BTW - I don't believe you can have too much vanilla unless you drink straight from the bottle.

Love a biscotti biscuit with a hot chocolate.

I love Biscotti…..my favorite cookie/biscuit with tea or coffee…. I’m not sure about the Maple flavor though…..my preference is anisette or almond

baked once = _"monoscotti"?_

@3rdPartyIntervener

Ай бұрын

baked thrice - triscuit ?

@niccolobrioschi3758

Ай бұрын

Just "cotti"

I love dunking... but I'm not that keen on biscotti either. I am keen on Grand Sumo though! Hakkeyoi!! Go Kotozakura!!

I prefer using unsalted when baking sweets, but the only time I insist on unsalted butter is when making peanut butter cookies. There's already salt in the peanut butter.

👍🏻

I’ve never bothered with unsalted butter so I wouldn’t even know if there was/is a difference

My sister has been known to defend the "unsalted butter so you know how much salt you've got" idea. I am left to assume that she actually measures, with a measuring spoon, the salt she puts into her recipes, if that amount of precision matters to her.

Wow, even here in the Mid-Atlantic/Northeastern USA, only a couple hundred miles from maple syrup country, I can't get maple sugar in the grocery store. I could probably find it in some boutique organic and/or health food store but, overall it's not available. A local university has begun an experimental maple sugaring operation, trying to figure out if there's a way to make it a profitable commercial venture in the area, but it's in it's infancy. There are some local maple sugaring operations popping up, but they're mostly for educational and experimental purposes. Different variety of maples grow naturally here and it's not as deeply & consistently cold as farther north. In any case, I'd have to buy it online. At Amazon or Walmart it's at least around $14/pound. $$$$! For comparison, Domino cane sugar is $1.25/pound and store brand granulated sugar (beet? cane? mixed? who knows?) is 95 cents/pound. That said, we all have a few pricey ingredients on hand (spices, extracts, specialty items), so maybe worth the splurge. I agree with Glen & Julie, though - I'd prefer them before the second bake.

@jjudy5869

Ай бұрын

I'm thinking, what would happen if you used maple extract in place of the maple sugar and just added a little bit of extra sugar to the white sugar, brown sugar, and butter. Because, like you, maple sugar is not something I can find in my local grocery store.

@marymccreadie1970

Ай бұрын

Maple extract…tends to be artificial

I've always used salted butter in my baking with no adjustments to my recipe's salt amount...the little bit of salt in a half cup of butter is so negligible in my opinion to affect the taste in a whole cake. I can understand where the need to use unsalted butter comes from in the past, but this day in age it's not necessary in my opinion. I don't think I've ever bought plain unsalted butter before. I use the same butter that I would use to eat...no buying separate types of butter in this house just to bake a recipe.

Are you planning to fly to EAA Air Venture in Oshkosh this year?

@GlenAndFriendsCooking

Ай бұрын

Unfortunately I'm not going to make it this year; I've got two long trips planned in the plane this summer. Fitting in Oshkosh just didn't work.

@jaredweaver6889

Ай бұрын

@@GlenAndFriendsCooking Sorry to hear it. I was hoping to run into you there.

Would adding room temp butter as the first step then creaming in the sugar work? Or is there something bad going to happen? :x

@SeeNyuOG

Ай бұрын

Ok, now I know, dough changes more its texture in the oven when the butter melts and I know already (at the begining of baking) that it's too lose. Well, I guess I'm gonna be eating pancekotti

Hey! Where can I buy that #KitchenAid?❣️

9:30 "They do last longer" sort of like hard tack?? 😊😊 And with white sugar, brown sugar, maple sugar and maple syrup, even double baked, will these biscotti have a diabetics blood sugar taking wings?? I hope not because they look delicious. Respectfully, W.S.

I wouldn't bake it twice. I don't care for dunking (don't like crumbs in my drink), and baking it twice would probably be too hard then. The flavour sounds delicious, though.

how to substitute for no Maple sugar

Biscotti is made for dunking in coffee.

I use salted butter all the time and never have a problem. I figure peeps with some health issues could prefer unsalted. Waste of time and storage space for me!

A once-baked biscotti is a monocotti?

Hate the rock hard biscotti that you have no choice but to soak. But maple is not a preferred flavor in baked goods. Yet I watched. Go figure. 🤣 They look good.

No way! You also watch Sumo?

I would bet you can’t tell the difference between the two. Salted and unsalted.

@3rdPartyIntervener

Ай бұрын

straight from the fridge? or in a completed dish?

@bluemoyie8618

Ай бұрын

I would never use salted butter on a piece of bread. I can certainly taste the difference.

it is not the same without Takakesho.....

Glen, sitting on a couch? Picturing that takes effort. It's nice that Glen gives himself some downtime.

Maple sugar - simply not available in Europe. The maple syrup one usually gets does not really taste like the Canadian variety, alas. More watery, less flavourful. Pity 🙁 would be nice to try making maple biscottis

Fly safe. Get your instrument rating.

Call them Biscotti il Canada

Completed didh

Try it with sweet Italian wine… that’s what it’s for. Nothing else 😉

I'll take Mondel Bread over biscotti every time. We make a pecan mondel bread from a "handed down" recipe that includes crisco. ;)

@maureenmclellan1845

Ай бұрын

I’ve made that. How is different? It’s been a long time.

Why would anyone hate Biscotti?

No 2nd bake? Not a biscotto, by definition.

@GlenAndFriendsCooking

Ай бұрын

Hmm - at 7:50 there's a whole chapter on the timeline called 'second bake'. That's where you'll find that I did a second bake.

Am I crazy or is the focus off?

Strange... here "biscotti" just means "biscuits", it's just a generic term for biscuits

salty dislike ratio

Nope

Not a big fan of biscotti either.