Biscotti notes

1 servings

Ingredients

Quantity Ingredient
Biscotti, whose name really means twice-cooked, are to Italy what
Chocolate chip cookies are to the U.S.

Directions

While the biscotti are found nearly everywhere in Italy, the flavorings vary tremendously. Anise is a classic, and so is almond, but you'll often find hazelnut, walnut or pine nut, and sometimes candied fruit as well. You occasionally will find savory biscotti, made from diagonally sliced country bread, seasoned with olive oil, garlic and herbs - much like a delicious crouton. Unlike most cookies, which are sweet and cloying, the densely-textured biscotti with its delicate flavor is subtle enough to accompany brandy and wine. Biscotti really are grown-up cookies - think of sitting in the Galleria in Milano, languidly dipping biscotti into a glass of sweet Vin Santo, as sthe warm afternoon gradually slips into evening. The twice-baked cookie is simple to make. The first step is preparing a simple dough and forming it into a loaf. After a preliminary light baking, the firm and golden loaves are sliced and the pieces laid out of a second baking. Turned once, they emerge from the oven toasty.

Once cooled, they're crisp and crunchy. They are better the next day and keep nearly forever in a moisture-proof container, ever ready for coffee or teatime or a solitary afternoon indulgence. The origin of these simple cookies goes back to the 5th century in Greece, where a cinnamon and sesame-flavored version was created. Italian biscotti were first baked in 13th century Tuscany. Most likely they were carried north by spice traders to Germany where they became mandlebrodt (almond bread). During the various migrations and wars of subsequent centuries, these study rusks were, no doubt, carried to many parts of the Continent. In Sweden, the rusk is made with half rye flour, half all-purpose flour, and the dough is moistened with orange juice. In Morocco, the cookies are scented with rosewater or orange flower water; in Portugal, with port or Madeira.

Submitted By EARL SHELSBY On 01-28-95

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