A plate of biscotti

Biscotti (plural of Italian biscotto, roughly meaning "twice baked") are crisp Italian cookies often containing nuts or flavored with anise. Traditionally, biscotti are made by baking cookie dough in two long slabs, cutting them into half inch thick pieces, and reheating them to dry them out. A basic recipe is a mix two parts flour for one part sugar with enough eggs to create a batter. To the mixture baking powder and flavourings such as anise, chocolate, or nuts are added. The slabs are baked once for some twenty five minutes. They are then cut up into individual cookies and cooked a second time for a shorter period of time. The longer the second period, the harder the cookies. Originally the cookies were twice-baked so they could be stored for long periods of time. Image File history File linksMetadata Download high-resolution version (1760x1168, 460 KB) A plate of biscotti. ... Image File history File linksMetadata Download high-resolution version (1760x1168, 460 KB) A plate of biscotti. ... A chocolate chip cookie In the United States and Canada, a cookie (sometimes spelled cooky) is a small, flat baked pastry. ... Pimpinella species, but the name anise is frequently applied to Fennel. ... Look up flour in Wiktionary, the free dictionary. ... Percentages are relative to US recommendations for adults. ... An egg is an ovum produced by a female animal for reproduction, often prepared as food. ... Baking powder Baking Powder is a dry chemical leavening agent used in baking and deodorizing. ... CHOCOLATE IS VERY NICE! Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... Hazelnuts from the Common Hazel Chestnut Walnuts A nut can be both a seed and a fruit. ...

Because biscotti can last for long periods of time, they are used widely by explorers, soldiers, etc.

Biscotti come in many variants; in different regions of Italy, biscotti are prepared or flavoured differently. In Tuscany they are often eaten with vin santo, though in other parts of the world (particularly the United States) biscotti are considered an essential part of the espresso bar experience. The generally hard texture of biscotti makes the cookie ideal for dipping in coffee, tea or wine. It should be noted that in Italian, the word "biscotti" has come to be used as a generic word which refers simply to any cookie, while in English this word refers to the more specific Italian description "biscotti di Prato" (sometimes "cantucci" or "cantuccini"). Tuscany (Italian: ) is one of the 20 Regions of Italy. ... vin santo (holy wine) is an Italian dessert wine. ... The espresso bar is a type of coffeehouse that specializes in coffee beverages made from espresso. ...

Etymology: Italian, from Medieval Latin bis coctus, meaning "twice cooked". Cf. English biscuit and German zwieback. Not to be confused with Entomology, the study of insects. ... Latin is an ancient Indo-European language originally spoken in Latium, the region immediately surrounding Rome. ... This article or section does not cite its references or sources. ... Zwieback is a kind of sweetened bread, usually fortified with eggs. ...

External links

• Recipes
• Cooking For Engineers: Biscotti Recipe

References

• Twice-Cooked Delights. Retrieved February 26, 2005.