How to master Italy's beloved biscotti

Apr 11, 2015 563

By Domenica Marchetti

In 1858, Tuscan pastry chef Antonio Mattei opened up shop in the town of Prato and began selling crunchy, twice-baked cookies based on a centuries-old recipe. His original ingredients were flour, sugar, eggs and almonds or pine nuts from nearby groves. The soft, nut-studded dough was shaped into loaves, baked, sliced and baked again into crunchy oblongs. Mattei's biscotti — the name means twice-baked — were a hit, winning prizes at food expos in Florence and Paris.

More than a century and a half later, biscotti are still one of the world's most beloved cookies: perfect for dunking in a cup of morning coffee or dipping in a small glass of dessert wine after dinner. These days you can buy biscotti just about anywhere. But of course they are better when you make them yourself.

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Source: http://www.columbiatribune.com/

 

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