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