Fug-edd-a-bisc-it

I cooked biscotti on the weekend and it was surprisingly easy. Just think bread but without the time-consuming waiting to rise phase. Mix the eggs, flour, sugar and vanilla essence together. Add the flavour (in my case pistachio and craisin) and form into a loaf. Cook for 40 minutes, rotating after 20mins, and then remove to cool for about 15. Finally slice into half inch pieces and return to the oven for 7 minutes, flip the pieces and cook for another 7. Done.

Total cost came to about twelve dollars and I made about 30 biscotti. This is where café’s make all their money! One batch of biscotti nets you about $50 dollars profit and it’s a hard biscuit so it last for ages. I thought there was an art to it or maybe it was super laborious but no, the biscotti is the easiest of biscuits to make and there is nooo way they should be any more than 50 cents a biscotto.

I’ll most probably be whacked revealing this as its origins lie at the feet of the Italian-American Legitimate Business Men’s Association. The over-priced biscotti scam is up there with racketeering and gambling as a cornerstone of the Mafia. Hell, why do you think Tony Soprano’s belly hung so far over his pants? It was all those blackmarket biscotti he was running into the coffee houses of Jersey.