BISCOTTI 💝
Although commonly
used to indicate the biscuits of prato, biscotti di prato ,in modern italy and Argentina they are also known widely by the name "cantuccini" .they names actually suggest other similar regional products of italy. the term cantuccini is most commonly used today in tuscany, but originally refers to variations or imitations which deviate from the traditional recipe in a few key points such as the use of yeasts ,acids (to make them less dry) and flavourings .Rusks are larger, longer biscuits, rustic bread dough enriched with olive oil and anise seeds
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the confusion on the name may have been born from the fact that on the old sign (still present) of biscottifio Antonio Mattei, the leading manufacturer of biscuits of prato, is written just below the name of the shop:
"Manufacteurs of cantuccini", which at the time were one the major products of the biscuits. the sign has remained unchanged, and after such a long time people are accustomed to associate the name "cantuccini' with the biscuits typical of sardegna and sicily.
The old frensh word bescoit passed into the English language as "biscuit" , although in english as in italian "biscuit" does not refer specifically to a twice-baked cookie.
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in spain, the catalan are made whole or sliced almonds , and are also associated with several catalan-speaking territories. in batea ,la fatarelle , and prat de comte ,all inland manicipalities of catalonia , in the terra alta they are also called carquinyols. biscotti are traditional also in some inland towns in valencia, where they are called rosegons or rosegos. in minorca , carquinyols are square shaped and do not include whole almonds. one catalan food writer states that carquinyoli is derived from the frensh croquignole .
croquignole , another name for these biscotti ,is a frensh word of germanic origin.
biscotti are much used as an ingredient in a variety of traditional dishes . in catalonia such dishes include rice with sardines and rabbit with snails. they are also used in sauces with onions in coastal baix liobregat, biscotti are used in the sauce for a dish of duck stuffed with turnips
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traditionally in italy , biscotti di prato are sold together with another sweet speciality of prato , the bruttiboni. served after dessert , they are usually combined with orange juice ..
our recipe for today is : italian biscotti
the ingredients :
1 cup sugar
1 stick unsalted butter , melted
3 tablespoons brandy
2 teaspoons pure almond extact
1 teaspoon pure vanilla extract
1 cup whole almonds with skin , lightly toasted , cooled ,and coarsely chopped
3 large eggs
2 3/4 cups of all purpose flour
1 1/2 teaspoons baking powder
preparation :
stir together sugar , butter , brandy , and extracts in a large bowl , then stir in almonds and eggs . stir in flour , baking powder , and salt until just combined
chill dough, covered ,30 minutes
preheat oven to 350 F with rack in middle
using moistened hands , halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet
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bake until pale golden , about 30 minutes, carefully transfer loaves to a rack and cool 15 minutes
cut loaves into 3/4 inch slices with a serrated knife.
Arrange biscotti , with a cut side down , on a clean baking sheet and bake until golden, 20 to 25 minutes ,transfer to rack to cool completely
Note:
biscotti improve in flavor if made 1 to 2 days ahead. keep in an airtight container at room temperature..
bon appetit
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