What is Biscotti?
Biscotti, or twice-baked in Italian, is a finger food that goes great
with morning coffee - dunked, of course. It is a very crisp snack which
is dried in open air after it is cooked to give it this unique
characteristic. The variations on biscotti are endless: almond flavored,
chocolate covered, and cranberry to name a few.
Because of its longevity without spoiling, biscotti has been a favorite for hikers, soldiers, sailors, and others away from readily available food sources.
Types of Biscotti
Many countries have adopted their own version of biscotti:
English - rusk which is hard, dry twice-baked bread
French - biscotte and croquets de carcassonne
Germans - zwieback - sweet bread sliced then baked again
Greeks - biskota and paxemadia
Jewish - mandelbrot or kamishbrot in the Ukraine
Russians - sukhariki
Spanish - carquinyoles
A biscotto is a single biscotti.
The typical size of a biscotto is 3 inches x 3/4 inch x 3/4 inch
thick. The dough can either be formed into a loaf or put in a pan.
The pan should be one inch high and when cooked the biscotti is about one inch high. It is generally cut into 3/4 inch strips and rebaked in order to make it crisp.
If baking powder/soda are used, the baking powder used is twice as
much as baking soda.
Try making biscotti yourself.