Dunkin’ Biscotti

By | September 12, 2016
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Kathleen Bellicchi likes to say that the biscotti she makes at Hope & Main’s incubator kitchen in Warren, Bellicchi’s Best Biscotti, are “perfect for dunking—people can elect to eat one to satisfy a sweet tooth craving or several and still not feel they have ‘overdone’ dessert.” These biscotti are cookie-sized, with four in a package only weighing two ounces, and they come in three delicious variations: “The Traditional,” “The Innovative” and “The Luxurious,” their names showing Bellicchi’s previous full-time work as a communications consultant. The first was the family favorite for 40 years: almond, orange and fennel, which Bellicchi says is a much brighter flavor than anise. Next she developed “The Innovative,” with cocoa nibs (roasted, unsweetened cocoa seeds) and vanilla. “The Luxurious” is made with macadamia nuts, Callebaut white chocolate chunks and lemon zest. She turned to biscotti-making as a way to keep her late husband, diagnosed with early-onset Alzheimer’s, engaged and creating something alongside her. She hopes eventually to donate 5% of each sale to the Alzheimer’s Association; right now it’s 5% of her profits.

Available at: Whole Foods, University Heights, Providence; Milk & Honey and Provender, Tiverton; Clements Marketplace, Sweet Berry Farm, Aquidneck Meat, Newport/Middletown; Angelina’s Coffee and Kate’s, Bristol; Grapes & Grains and The Black Pear, Barrington; Dave’s Marketplace, East Greenwich; Java Madness, Wakefield.


Article from Edible Rhody at http://ediblerhody.ediblecommunities.com/eat/dunkin-biscotti
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