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Amil's Inn is a Premier Wilton, Wisconsin Bed and Breakfast in the Kickapoo Valley

Amil's Inn Bed & Breakfast in Wilton Wisconsin, is nestled in the Kickapoo Valley minutes
from the Elroy-Sparta Bike Trail, Wildcat State Park and the Kickapoo Valley Reserve.

Posts Tagged ‘Biscotti’s’

Biscotti’s for Christmas Anyone?

December 12th, 2011 by David Reeck

Biscotti's with white chocolate coating and crushed peppermints

This past November, my fellow Innkeeper, Jennifer Dunn from The Franklin Victorian Bed and Breakfast in Sparta, Wisconsin and I went on the Lanesboro Inn Christmas Tour in Lanesboro, Minnesota. They were all very delightful and full of decorating ideas. 

One of our favorite Inn’s on the tour was the Hillcrest Hide-Away B & B.  We commented on the array of plates filled with the different flavors of Biscotti’s served with Cider Wassail.  Marv and Carol Eggert were great hosts and kind enough to share the recipes with us.

Last week Jennifer visited Amil’s Inn Bed and Breakfast and we managed to make 5 different Biscotti recipes.  For those who don’t know, a biscotti is an Italian cookie baked twice and served with something hot.  They are commonly dunked in the hot coffee, tea or hot cider to soften them a little before eating.  What makes the biscotti special is the white or chocolate coating on one end which makes them delicious to enjoy with friends and family.

Here is one of the recipes:      

Carol’s Almond Biscotti

⅔ cup white sugar ¾ teaspoon baking powder
⅔ cup brown sugar ¾ teaspoon baking soda
½ cup butter ¼ teaspoon salt
3 eggs 3 cups flour
2 teaspoons almond extract 1 cup coarsely chopped almonds
1 ½ teaspoons vanilla extract  


Preheat oven to 325 degrees.  Line large baking sheet with Parchment paper.   Cream sugars and butter.  Add eggs 1 at a time, beating until light and fluffy.  Thoroughly mix in extracts.  Combine dry ingredients in a separate bowl, and add carefully into wet mixture.  Mix almonds into dough.  Dough will be thick and sticky.  If it is too sticky to handle, you can coat your hands with powdered sugar or flour to help. 

Shape the dough into 2 logs roughly 2×12”.  Place logs onto baking sheets lined with parchment paper.  Bake for 30 minutes. 

Carefully move to cooling racks.  Cool for 10 minutes.  Slice into ½ inch slices and lay cut side up on baking sheet.  Bake for another 15 minutes to dry.  Remove to cooling rack when done.

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