Biscotti

Biscotti(/bɪˈskɒti/,Italian:[biˈskɔtti];lit.'biscuits') areItalianalmondbiscuitsoriginating in the city ofPrato, Tuscany. They are twice-baked, oblong-shaped, dry, and crunchy.In Italy, they are known ascantucci,biscotti di Pratoorbiscotti etruschiand may be dipped in a drink, traditionallyVin Santo. Smaller biscotti may be known asbiscottiniorcantuccini.In Italian, the wordbiscotti(sg.:biscotto) encompasses all types of biscuits or cookies.
The wordbiscotto, originates from theMedieval Latinwordbiscoctus, meaning 'twice-cooked', which described items that were made from dough and baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of theRoman legions.
Biscotti, in this sense, shares its origin with the Englishbiscuit(fromOld Frenchbiscuit),which is used for a wide variety of baked goods, biscuits, crackers, and breads, only a few of which are actually baked twice.
In modern Italian, the wordbiscottorefers to any biscuit or cookie. The biscuit known to English-speakers as biscotti is usually calledcantuccio, a word that means 'corner' but in the past meant the crust or heel of a loaf of bread. The wordsbiscottiniandcantucciniare diminutives that refer to smaller versions of biscotti orcantucci.
Although commonly used to indicate the biscuits ofPrato,biscotti di Prato, in modern Italy they are also known widely by the namecantuccini. These names actually suggest other similar regional products of Italy. The termcantucciniis most commonly used today inTuscany, but originally referred to variations or imitations which deviated from the traditional recipe in a few key points such as the use ofyeasts, acids (to make them less dry), and flavourings. Rusks are larger, longer biscuits using rustic bread dough enriched witholive oilandanise seeds.
The confusion on the name may have been borne from the fact that on the old sign (still present) of "Biscottificio Antonio Mattei", the leading manufacturer of biscuits of Prato, written just below the name of the shop is "Manufacturers ofcantuccini", which at the time was one of the major producers of the biscuits. The sign has remained unchanged, and after such a long time people are accustomed to associate the namecantucciniwith the biscuitstypical ofSardiniaandSicily.
In Spain and France, theCatalancarquinyoli(Catalan:[kəɾkiˈɲɔli]) orcarquinyolis made with whole or sliced almonds. It is associated with inland Catalonia,Batea,La Fatarella,Prat de Comte, and in theTerra Alta.
Biscotti are traditional also in some inland towns inValencia, where they are calledrosegonsorrosegós.InMenorca,carquinyolsare square shaped and do not include whole almonds. One Catalanfood writerstates that the wordcarquinyoliis derived from the Frenchcroquignole,a French word of Germanic origin, but In France, a similar biscuit is known ascroquant.
Following rediscovery of the original recipe byPratopastry chef Antonio Mattei in the nineteenth century, his variation is what is now accepted as the traditional recipe for biscotti. Mattei brought his cakes to theExposition Universelleof Paris of 1867, winning a special mention.
The mixture is composed exclusively offlour,sugar,eggs,pine nuts, andalmondsthat are not roasted or skinned. The traditional recipe uses no form ofyeastorfat(butter, oil, and milk). The barely wet dough is then cooked twice: once in slab form, and again after cutting in sliced form, with the second baking defining how hard the biscotti are.
Traditionally in Italy,biscotti di Pratoare sold together with another sweet speciality of Prato, thebruttiboni. Served after dessert, they are usually combined withorange juice.
Today the regional variations of the original are still adhered to, but the modern mass-manufactured biscotti are in fact closer tocantuccini, variations of biscotti.
Modern biscotti recipes often containnuts(traditionalalmonds,pine nuts,pistachios, andhazelnutsare popular choices) orspicessuch asaniseorcinnamon.
Modern recipes include addingbaking powderand spices to the flour. The nuts are then added to allow them to be coated, with the skins being left particularly when using almonds and hazelnuts. Separately,eggsare beaten together and then any wet flavouring (e.g.,almond extractor liquor), before being added to the dry ingredients. Following twice baking (once in long slab form, secondly in cut sliced form), the biscotti may be dipped in a glaze, such aschocolate.
Since they are very dry, biscotti traditionally are served with a drink into which they may bedunked. In Italy, they are typically served as an after-dinner dessert with a Tuscanfortified winecalledVin Santo.
Outside of Italy, they more frequently accompanycoffee-based drinks, includingcappuccinosandlattes, orblack tea.
InCatalonia,carquinyolisare usually served with a small glass of a sweetdessert wine, such asmuscat or moscatell.
Biscotti are also used as an ingredient in a variety of traditional dishes.In Catalonia, such dishes include rice with sardinesand rabbit with snails.They are also used in sauces withcalçots, a type of green onion.In coastalBaix Llobregat, biscotti are used in the sauce for a dish of duck stuffed with turnips.
In the Catalan city ofVic,Carquinyoliis also the name of a ceremonial figure who orchestrates an annual summer festival in honor of thepatron saintAlbert of Sicily.InVilanova i la Geltrú, biscotti with almonds are calledcurrutacosand are most typically associated withPalm Sunday, when they are used to ornament the palm leaves that are distributed to worshipers.