Biscotti Are Simple Cookies that Have Expanded into Gourmet Treats

Known as an Italian dessert, biscotti, or cookies, are a hot selling item everywhere. Biscotti is the plural form of biscotto, because let's face it, few people can eat just one of these cookies! As the Italian language, the word biscotto derives from Latin. Bis means twice, and cotto/coctum meaning cooked or baked.

Although Americans love the long, crunchy sticks of biscotti, it is important to note that in Italy, these cookies are known as cantucci. Italians use the word biscotti for any crunchy cookie and not a specific variety. Every culture has its own form of the biscotti, but the traditional Italian cantucci still reigns supreme.

Biscotti were created out of the need for a food that could keep well without spoiling. Modern times credit Prato, a city in Tuscany, for the biscotti. However, Edward Hopkins makes note on his Parthian Cuisine page that Roman soldiers carried biscotti as a staple during the Ancient Roman Empire. Biscotti were a food of substance for anyone spending long periods away from home. They were generally savory rather than sweet. Christopher Columbus ate biscotti during his journeys, including the discovery of America.

It wasn't long before the Prato style of biscotti caught on around Italy. Biscotti quickly changed from a staple to a popular sweet. Bakers around the country began experimenting with different ingredients and flavors, and the dry staple evolved into the biscotti we know today. There are many varieties of biscotti available. From anise to white chocolate, consumers cannot get enough of the crunchy cookie.

Of course, the more complex the flavor, the higher price you will pay. Rather than spending a fortune, why not make your own biscotti? The internet is plentiful with recipes for the treat, but try a traditional recipe before moving on to ingredients that are more complicated.

If you are a visual learner, then have a look at the video "How to Make Almond Biscotti" made by Gretchen Siegchrist. The page includes a transcript of the video, which is quite helpful for beginners. Cooking for Engineers also has a nicely arranged, step-by-step page on how to make biscotti. Complete with photos, author Michael Chu does a terrific job walking you through biscotti making.

One note: Drying time of the biscotti will depend upon your kitchen temperature, humidity, and your oven. If you find that the recommended time to dry the biscotti has not resulted in a dry, crunchy cookie, then turn your oven to a lower setting, and continue to dry them, checking often.

Biscotti are traditionally served with espresso or wine. No matter how you choose to enjoy your biscotti, nothing beats a homemade treat! (They make great gifts, too!) Buon Appetito!

Sources:
Edward C. D. Hopkins, "Parthian Cuisine" URL: http://www.parthia.com/parthia_cuisine.htm Accessed June 26, 2007

Gretchen Siegchrist, "How to Make Almond Biscotti" URL: http://video.about.com/italianfood/How-to-Make-Almond-Biscotti.htm Accessed June 26, 2007

Michael Chu, "Biscotti" URL: http://www.cookingforengineers.com/recipe/154/Biscotti Accessed June 26, 2007