 Two biscotti served with a cup of fresh almonds | |
| Alternative names | Biscotto (Italian singular form) |
|---|---|
| Type | Biscuit |
| Place of origin | Italy |
| Main ingredients | Flour, sugar, eggs, and almonds or pine nuts |
Biscotti (/bɪˈskɒti/,Italian:[biˈskɔtti];lit. 'biscuits') areItalian almondbiscuits originating in the city ofPrato, Tuscany. They are twice-baked, oblong-shaped, dry, and crunchy.[1] In Italy, they are known ascantucci,biscotti di Prato orbiscotti etruschi and may be dipped in a drink, traditionallyVin Santo. Smaller biscotti may be known asbiscottini[2] orcantuccini.[3] In Italian, the wordbiscotti (sg.:biscotto) encompasses all types of biscuits or cookies.
The wordbiscotto, originates from theMedieval Latin wordbiscoctus, 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.[4]
Biscotti, in this sense, shares its origin with the Englishbiscuit (fromOld Frenchbiscuit),[5] 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 wordbiscotto refers 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 wordsbiscottini andcantuccini are diminutives that refer to smaller versions of biscotti orcantucci.[6][7]
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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 termcantuccini is 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 usingrustic bread dough enriched witholive oil andanise 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 namecantuccini with the biscuits[8] typical ofSardinia andSicily.
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In Spain and France, theCatalancarquinyoli (Catalan:[kəɾkiˈɲɔli]) orcarquinyol[9] is made with whole or sliced almonds. It is associated with inland Catalonia,Batea,La Fatarella,Prat de Comte, and in theTerra Alta.[10]
Biscotti are traditional also in some inland towns inValencia, where they are calledrosegons orrosegós.[11] InMenorca,carquinyols are square shaped and do not include whole almonds. One Catalanfood writer states that the wordcarquinyoli is derived from the Frenchcroquignole,[11] a French word of Germanic origin, but In France, a similar biscuit is known ascroquant.[12][13]
Following rediscovery of the original recipe byPrato pastry 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 Universelle of Paris of 1867, winning a special mention.
The mixture is composed exclusively offlour,sugar,eggs,pine nuts, andalmonds that are not roasted or skinned. The traditional recipe uses no form ofyeast orfat (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 Prato are 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, andhazelnuts are popular choices) orspices such asanise orcinnamon.
Modern recipes include addingbaking powder and 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,eggs are beaten together and then any wet flavouring (e.g.,almond extract or 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.[14]
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 wine calledVin Santo.
Outside of Italy, they more frequently accompanycoffee-based drinks, includingcappuccinos andlattes, orblack tea.
InCatalonia,carquinyolis are 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.[15] In Catalonia, such dishes include rice with sardines[16] and rabbit with snails.[17] They are also used in sauces withcalçots, a type of green onion.[18] In coastalBaix Llobregat, biscotti are used in the sauce for a dish of duck stuffed with turnips.[19]
In the Catalan city ofVic,Carquinyoli is also the name of a ceremonial figure who orchestrates an annual summer festival in honor of thepatron saintAlbert of Sicily.[20] InVilanova i la Geltrú, biscotti with almonds are calledcurrutacos and are most typically associated withPalm Sunday, when they are used to ornament the palm leaves that are distributed to worshipers.[21]
Biscottini are adorable Italian cookies, a bite-sized form of biscotti.
