Fettine

Fettine (pronounced “feh-tea-neh”), translated: “little slices”| Little Biscotti

In the realm of culinary delights, certain words become almost inadequate in capturing the essence of a particular dish. "Comfort food" is one of those overused phrases, yet, when it comes to Mom's little biscotti, it's hard to find more fitting terminology. These delightful treats, a staple in our home, embodied comfort in the truest sense. Mom, after a long day, would often declare, "Get a few cookies with a cup of tea," and these were the cookies that followed.

The preparation of these biscotti, a ritual that takes just 15 minutes, became synonymous with moments of solace and indulgence. What sets them apart is their ability to offer a perfect balance – a relatively small amount of sugar divided among approximately 70 cookies results in a deliciously addictive treat. Straight off the plate or dipped in a cup of hot tea or espresso, these biscotti transcend the ordinary, elevating the act of enjoying a cookie to a sublime experience.

In crafting this delectable creation, the kitchen would be infused with the aroma of anticipation. The oven, preheated to 425 degrees, awaited its role in transforming simple ingredients into something extraordinary. Two cookie sheets, lightly dusted with flour, stood ready to cradle the soon-to-be-baked biscotti.

The mixing process was a symphony of ingredients coming together in a medium to large bowl – flour, butter, eggs, sugar, baking powder, vanilla, and vegetable oil. The result was a dough that promised not only the satisfaction of the taste buds but also the tactile pleasure of shaping it into five equal parts. Each part, when rolled into a long log, found its place on the floured cookie sheet, ready to undergo its delicious transformation.

The act of slicing the logs, almost but not quite through, allowed for the creation of individual biscotti. A brief bake in the oven, followed by a delicate separation of the slices, and another short bake to achieve the perfect golden hue – a precise culinary dance choreographed with care.

As the biscotti emerged from the oven, their golden sides glistening, the kitchen became a haven of warmth and sweetness. The final touch, a dusting of powdered sugar if desired, added a hint of elegance to these unassuming yet divine treats. They stored well in the refrigerator and, testament to their versatility, froze well too, ensuring that the joy they brought could be savored beyond the moment.

Fetine

Servings: 35

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

We may be overusing those words “comfort food,” but it’s hard to find other words to describe the little biscotti that were always around when you needed a treat. I can’t count the number of times Mom would say, at the end of a long day: “Get a few cookies with a cup of tea.” These were the cookies. For a cookie with a relatively small amount of sugar (half a cup divided by seventy cookies), these are deliciously addictive. Perfect straight off the plate, and, even moreso, dipped in a cup of hot tea or espresso!

Ingredients

2 1/2 cups of flour (for Gluten Free: use King Arthur Gluten Free Measure for Measure Flour), plus about 2 Tbs. for dusting
6 Tbs. unsalted butter, at room temperature (or microwave for 10 seconds)
3 large eggs
1/2 cup sugar
3 teaspoons baking powder
2 teaspoons vanilla
4 Tbs. vegetable oil

Instructions

Preheat the oven to 425 degrees and lightly dust two cookie sheets with some flour.
In a medium to large mixing bowl, mix all dry ingredients.
Cut in the butter with two knives or a pastry cutter.
In a separate bowl, beat the eggs, vanilla and oil at medium speed for about 3 minutes.
Add the egg mixture to the dry ingredients and mix well with your hands to form a soft dough.
Divide the dough into five equal parts.
Roll each part on a pastry or cutting board to form a long log, just about the length of the cookie sheet, then place each log on the floured cookie sheet (tip: roll your dough right next to the cookie sheet, and move it to the cookie sheet in a quick, swift motion, to avoid breaking it). You should be able to fit three logs on one cookie sheet and two on the other.
Make diagonal slices almost all the way through, but not quite, the log about 3/4 of an inch apart.
Bake for 10 minutes and remove from the oven. Quickly cut the slices all the way through and then separate the cookies. I suggest turning each one on its side. Place the cookies back in the oven and bake for another 3 - 5 minutes, until the sides are golden.
Remove from the oven and cool. Dust with powdered sugar if desired.
These store well in the refrigerator, and they also freeze well.