Gourmet handmade biscotti for both consumers and retailers. Not too hard. Not too soft. Just Perfect!®

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We received a question from a customer about why vanilla extract is 35% alcohol and I thought I would share what I learned about vanilla production. We use pure vanilla extract to make the biscotti and the FDA has a requirement that “In vanilla extract the content of ethyl alcohol is not less than 35 percent by volume” I am not a food scientist but did some research to see how much alcohol is left after baking and here is what I found: Does the alcohol remain in your baked goods? And the answer here is, most often - No. And any that does is fractional to the original amount….The boiling temperature of ethyl alcohol is 173 degrees F at sea level. Consider that those cookies or the cake you baked at 325 or 350 F is nearly twice the boiling temperature of alcohol. (http://lagrima.com/blogs/news/10179737-is-there-alcohol-left-after-i-bake-with-vanilla-extract) Biscotti is a very dry cookie so the chance of alcohol to remain in the cookie is slight but I cannot guarantee there is none. I will say we cook our cookies at temps well above the boiling point of the alcohol for almost an hour. There are alcohol-free vanillas on the market. However, one of the first steps in making vanilla to be sold as either with or without alcohol, is the extraction of the vanilla flavor using alcohol. To market the vanilla extract as alcohol-free, glycerin is added. (Not sure how they get rid of the alcohol from the first step.) From what I could find on the Internet, the glycerin pretty much wipes out the vanilla aroma. So are the only choices - use pure vanilla extract with alcohol or use imitation vanilla without alcohol? What do you prefer?
Comments | Posted in Musings By Wheeler Wood

Mother's Day is May 11 - Free Shipping

Apr 18, 2014 1:49:33 PM

Mother's Day is May 11, 2014!,

To help you celebrate, we are offering free ground shipping on all orders over $10.

Promo Code MOM14

Comments | Posted By Wheeler Wood

Heartbleed Security Update

Apr 10, 2014 2:56:34 PM

Heatbleed Update

With the "heartbleed" security issue in the news, rest assured our site is secure.  We still recommended you change your password on a regular basis and use a combination of upper case and lower case letters as well as numbers and special characters. It just makes sense!  Confirm at http://filippo.io/Heartbleed/#biscotti-goddess.com

Tags:

Comments | Posted By Wheeler Wood

Recycle your old coffee grounds

Apr 1, 2014 9:22:42 AM

Since leftover biscotti is never, ever a problem, we thought you might find this TOH article on uses for old coffee grounds helpful.

10 Uses for Coffee Grounds

  • coffee cup and coffee grounds

    What this Brew Leftover Can Do

    Once you've brewed your morning cup of joe, perk up around-the-house tasks with this surprisingly versatile leftover

  • smelly fridge

    1. Deodorize Your Fridge

    Place a bowl of dry grounds in your refrigerator or freezer to neutralize odors left by stale or spoiled food.

  • person scrubbing a dirty pan at the kitchen sink

    2. Clean Tools and Dishware

    Place a few teaspoons of grounds on a thin cleaning rag and use to scour away grease and grime. Finish with a thorough rinsing.

  • woman hiding furniture scratches with a cotton swab and leftover coffee grounds

    3. Hide Furniture Scratches

    Dip a cotton swab into steeped grounds and dab on scratches in dark wood furniture to minimize them. Just test in an inconspicuous area first.

  • woman dyeing paper stationary with old coffee grounds and water

    4. Give Paper an Antique Look

    Dip paper or sheets of stationery in a soupy mix of grounds and water; allow them to sit a minute or two, then let dry and brush off the grounds.

  • plants and shrubs in yard

    5. Repel Insects

    Mound grounds into a ring to create a protective border around plants that will ward off ants and slugs.

  • blue hydrangea

    6. Grow Blue Hydrangeas

    Work grounds into the soil at the base of mophead hydrangeas to increase the acidity level. This helps the shrubs absorb aluminum, which you can add to the soil to keep the flowers a vibrant blue.

  • ashes from fire

    7. Contain Ashes

    Sprinkle damp grounds on fireplace ashes to cut down on airborne dust as you sweep them up.

  • person washing hands

    8. Scrub Hands

    Rub a scoop of grounds between palms as an exfoliant to remove dead skin and help eliminate smells from foods like fish and garlic.

  • dead cockroach

    9. Make a Cockroach Trap

    Fill a can or jar with an inch or two of moistened coffee grounds, then line the container's neck with extra-sticky double-sided tape. The scent will draw the roaches into the trap.

  • person putting coffee grounds into plant soil

    10. Fortify Plants

    Give seedlings a nitrogen boost by stirring grounds into soil or a watering can.

Comments | Posted in Musings By Wheeler Wood

New Gluten-free Flavor Testers Needed

Mar 16, 2014 9:22:29 AM

Want to try our new Glutin-free Toffee Pecan Biscotti? The first 5 people who respond in the comment section will get samples sent to you for free!   All we ask is that you send us feedback on the biscotti before we officially launch the new flavor.

3 Comments | Posted By Wheeler Wood

Biscotti with your beer?

Mar 6, 2014 8:39:26 PM

We know from customer feedback (and our experience) that flavors of our biscotti pair nicely with different beverages and some of our favorites are:

 

  • Orange Cranberry and white wine
  • Double Chocolate with red wine
  • Cherry Chocolate Chip with a glass of milk at bedtime

 

We often get asked which biscotti goes with beer and our usual response is skip the biscotti and grab a pretzel.  However, we decided to do a little research and see what flavor biscotti does would go with beer.  Surprisingly there is a beer-focused website, Draft Magazine, that did the work for us with a little adaptation.  The link is http://draftmag.com/features/pairs-beer-cookies/.  Here is what they recommend

 

Pumpkin coookie + Evolution Jacques Au Lantern:  (From September though January we offer a Pumpkin Spice biscotti)


Pumpkin cookie and pumpkin beer? Seems like a no-brainer. But what works so well with this particular duo is the way the cookie’s one-note sweet pumpkin flavor bathes in spicy nutmeg and cinnamon bubbles, taking the beer and the cookie to new heights. 

 

Double Chocolate Chip & Bell’s Special Double Cream Stout (Double Chocolate biscotti)
Milk and cookies: They’re a natural pair. This silky milk stout’s chocolate-coffee notes merge with this gooey cookie, boosting the already extreme chocolate flavor. While sweetness takes hold, the beer’s slightly tart, sweet milk flavor joins with gentle roasted bitterness to cut through the chocolate. Not aggressively hoppy or carbonated, this brew leaves behind just enough chocolate sweetness to create a rich take on a classic pairing. ALSO TRY: Young’s Double Chocolate Stout, Left Hand Milk Stout. 

 

Send us any of your flavor pairing ideas and we will happily research them.

 

Comments | Posted in Musings By BG

National Biscotti Day

Mar 3, 2014 10:21:06 AM

Our company, Biscotti Goddess, is sponsoring National Biscotti Day. 

Based upon some searching we did, it appears there seems to be confusion around the existence of a day dedicated to biscotti.  It sometimes has been bundled in with Coffee Cake Day (April 7) and National Cookie Day (December 4).  We feel it makes sense to us to match it with National Coffee Day on September 29 and submitted it to Chase’s Calendar of Events to start in 2015.  

So get ready - September 29, 2014 will be the first National Biscotti Day!

Comments | Posted By Wheeler Wood

Words Matter!

Feb 18, 2014 2:03:22 PM

As a member of the Specialty Food Association. we gets daily headlines related to the specialty food business and one they recently published caught my eye - ""Industry Embraces Gluten-Free Craze"  http://www.specialtyfood.com/news-trends/featured-articles/article/companies-drawn-gluten-free-boost-sales/

 

I understand the intent of the headline but do not like the use of the word "craze".  "Craze" implies this gluten-free thing is a just fad and will go the way of Crystal Pepsi and Clear Beer. 

 

We've been offering gluten-free biscotti for 3 years now and I am always surprised by the number of people in the food industry that dismiss gluten-free as a fad.  My response to them is "If its important to you then its important."  Disclaimer: I do not have celiac but do have diagnosed allergies with corn and garlic. 

 

As referenced in the article the SFA referred to, "A Mayo Clinic survey in 2012 concluded that only 1.8 million Americans have celiac disease, an autoimmune disorder that causes the body to attack the small intestine when gluten is ingested and can lead to other debilitating medical problems if not diagnosed.  An additional 18 million people, or about 6 percent of the population, is believed to have gluten sensitivity, a less severe problem with the protein in wheat, barley and rye and their relatives that gives elasticity to dough and stability to the shape of baked goods." 

 

That means about 20 million people have issues with gluten in the US.  According to the American Diabetes Assocation. "Nearly 26 million children and adults in the United States have diabetes"  Also, the CDC statistics show "About 600,000 people die of heart disease in the United States every year."   While diabetes and heart attacks are not the same at gluten intolerance, one has to acknowledge the serious of the issue - 20 millions people who have issues to gluten is significant.

 

Gluten-free products are here to stay.  If you don't have an issue with gluten then consider your self lucky and have one of our regular biscotti.  If you do have issues with gluten, then know that we at Biscotti Goddess have a tasty treat for you in one of the six gluten-free flavors we offer.

 

If it is important to you,, then it is important to us!

Comments | Posted in Musings By BG

Teens Coffee Consumption Grows

Feb 17, 2014 2:07:48 PM

Many believe that humanity's caffeine addiction has wrought a lot of good.

How Caffeinated Are Our Kids? Coffee Consumption Jumps

by Allison Aubrey, NPR
February 11, 2014 8:14 AM

http://www.npr.org/blogs/thesalt/2014/02/10/274799765/how-caffeinated-are-our-kids-cdc-finds-coffee-consumption-jumps

 

Energy drinks tend to get a bad rap. The Food and Drug Administration has investigated reports of deaths and sicknesses linked to them. Hospitals have reported increased ER visits. And on Capitol Hill last summer, senators grilled energy drink execs about marketing to kids.

But when it comes to caffeine intake, teenagers seem to be getting far more caffeine from coffee drinks.

A new report, published in the journal Pediatrics, finds that 17- and 18-year-olds are consuming almost double the amount of caffeine from coffee compared with a decade earlier. And increasingly, younger tweens and teens, ages 12-16, are getting more caffeine from coffee, too.

"It was a surprise," researcher Amy Branum, of the Centers for Disease Control and Prevention, told us about the uptick in coffee. She's the lead author of the paper, which compared consumption in 2000 and 2010.

But interestingly, Branum says that over that time period, caffeine consumption overall has remained about the same. So, does this mean adolescents must be drinking less of other types of caffeinated drinks? Turns out, yes. Consumption of caffeinated sodas like Coke and Pepsi is down about 40 percent among older teens.  Students are drinking more coffee to stay awake.  Many believe that humanity's caffeine addiction has wrought a lot of good.

And while energy drink consumption did increase during the period, Branum and her colleagues found that the drinks account for just a small sliver of overall caffeine consumption. Among 17- and 18-year-olds, it's less than 5 percent of their caffeine consumption.

College-aged young adults (ages 19 to 22) appear to be the more regular consumers of energy drinks, but they're still only getting about 10 percent of their caffeine from this source.

Now, as we've reported, adolescents are not always aware of how much caffeine they're drinking. Especially when they're new to the coffee habit.

The Center for Science in the Public Interest took a look at several popular items and analyzed their caffeine content. It found that a 12-ounce cup of coffee from Starbucks contains about 260 milligrams of caffeine, which is roughly five times as much as a 12-ounce can of Diet Coke. And data from the University of Florida show just how much caffeine variation there can be in coffee drinks.


Other interesting findings from the Pediatrics study:

  • About three-fourths of children in the U.S. consume caffeine on a given day.
  • The preschool set, which seems to be introduced to caffeine via soda, tea or chocolate-flavored milk, is consuming a little less caffeine compared with a decade ago.
  • On average, preschool-aged kids are consuming about 10 milligrams of caffeine a day. That's equivalent to less than one-third of a can of caffeinated cola.
Comments | Posted By BG

Just Perfect!

Feb 1, 2014 2:45:00 PM

Why is Biscotti Goddess biscotti better than the rest?  Simple.  Taste and texture. 

 

Taste

 

Have you ever had a piece of biscotti and not sure what flavor it was?  Was it almond or hazelnut?  In order to find out you have to look at the bag it came in.  That is not Biscotti Goddess biscotti.  When you bite into one of our biscotti, you will know the flavor without doubt.  Whether you like anise, cherries or lemon - we have a flavor for you.


Texture

 

Traditional biscotti is hard - "tooth chipping" hard.  In order to eat the cookie, you have to dip in coffee.That is not Biscotti Goddess biscotti.  While there is crunch and you can dip if you want to, you just don't have to dunk.  Some describe our cookies as "crunchy cake."  You can enjoy with your coffee but it also goes great with wine, glass of milk or as a snack on its own.

 

That is why we say our biscotti is "Not too hard. Not too soft. Just Perfect!"

Comments | Posted By BG

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