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Biscotti (plural of Italian biscotto) are crisp Italian cookies traditionally 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.

Biscotti come in many variants; in different regions of Italy, biscotti are prepared or flavoured differently. In Italy 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 make the cookie ideal for dipping in coffee or wine. It should be noted that in Italian, "biscotti" usually refers simply to any generic cookie.

Etymology: Italian, from Medieval Latin bis coctus, meaning "twice cooked". Cf. English biscuit and German zwieback.

External links

• Recipes

References

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

This article is based on the article "Biscotti" from Wikipedia - the free encyclopedia created and edited by online user community. This article is distributed under the terms of GNU Free Documentation License. Here you find the list of authors of this article. The article can only edited within Wikipedia. Edit this article in Wikipedia.

Italian may refer to :

• Italy, a country
• Italian language, a Romance language spoken primarily in Italy
• Italian people, an ethnic group

See also: Category:Italy

This article is based on the article "Italian" from Wikipedia - the free encyclopedia created and edited by online user community. This article is distributed under the terms of GNU Free Documentation License. Here you find the list of authors of this article. The article can only edited within Wikipedia. Edit this article in Wikipedia.