Staff curmudgeons here at KAL (okay, the staff curmudgeon) like to think of biscotti as anti-cupcakes: simple minimally adorned treats that don’t require the entire annual sugar output of a small Caribbean island. That, of course, doesn’t make them any less addictive. Marchetti, a food journalist and blogger as well as the author of several other very attractive books on Italian fare, leads off here with the classics: almond, hazelnut, anise, olive oil, and citrus. Most of her own inventions would seem right at home in an Italian kitchen: browned butter and Toblerone, fig and fennel. And the savory choices appeal as well: cornmeal with rosemary and parmigiano, mountain gorgonzola and walnut. Smart and fun.
Hardcover. Color photographs throughout.