Almonds: unblanched (skin on) and toasted.This recipe is loosely based on the traditional recipe from the little cookbook I purchased in Siena. You'll love that this recipe makes a cookie that is firm and crunchy but not too hard but won't fall apart when you dunk!įor complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page. So for this recipe, I tested and retested multiple times with different flours, quantities of butter or oil. Today in Italy, most biscotti contain a portion of butter except for for those not baked the second time. But when I tried making biscotti without butter or oil, according to the recipe, the result was such a hard cookie that it would cause dental problems! Has that happened to you? On my recent travel to Italy, I sample lots of biscotti in Tuscany and purchased a Tuscan cookbook with the original recipe. And hard biscotti are always dunked in vin santo (Italian sweet dessert wine) or a coffee to soften. These cookies are also known as cantucci, cantuccini or biscotti di Prato and are full of almonds and often flavoured with anise, amaretto or lemon. Being free from moisture, the original biscotto keeps very well and became a favourite of sailors and other travellers embarking on long journeys. The original biscotto is from Prato in Tuscany and didn't contain any fat. The dough is shaped into logs, baked, cooled and sliced and baked again until dry and crispy. Biscotti generally refer to the twice baked, oblong Italian cookie (biscuit) that is dry and crunchy.
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