Wednesday, January 29, 2014

BISCOTTI


                                        A favorite Treat

            Biscotti has been a favorite of mine for years. However, I never dunked until I was in Tuscany. Italy---you know the old saying when in Rome. In addition I had not been aware that today many dunk their biscotti in wine, particularly after dinner.
            Because biscotti has a long shelf life, the almond flavored ‘cookie’ was favored by  sailors, soldiers and travelers. Not only was it easy to carry and did not spoil, it also was light in weight. The name is derived from bis, Latin for bake and cotti, Latin for twice, thus a twice baked cookie. After biscotti is baked once it is sliced on the diagonal and baked again to dry the dough making it crisp. The browner it gets the harder it is. Biscotti is also a generic word for cookie in Italian.
            The fall of the Roman Empire in 455 sent this treat into the doldrums. But during the Renaissance biscotti had a revival in Tuscany and became a favorite in  Florence and Prato. The rest as they say is history. (Almond trees are grown in Prato.)  Cantucci is the term for biscotti in Tuscany and is found in every bakery window; in that area biscotti refers to any crunchy cookie in any size or shape.
How many people know Columbus brought biscotti to the new world?
            Today this original almond cookie bar has taken on a life of its own with numerous flavors and additives such as nuts and dried fruit, frostings, drizzles, etc. A creative baker can come up with her own rendition. Like fried dough, dried breads/cookies are unique in various forms in many countries.
            It is popular to dunk biscotti in morning coffee, afternoon tea and after-dinner wines. Having eaten much biscotti, my favorite treat is to eat the traditional almond bar crunchy and undunked. It is especially a treat in the evening. Yum.

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