A Brief History of Biscotti.

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An Italian cookie, the word Biscotti means “twice-baked”. Biscotti are first baked in a loaf, then sliced and toasted. This second trip to the oven draws off moisture, and results in a crisp, dry texture, and a long shelf life. There are many different varieties of biscotti, with some being more cake-like in texture, while some are very crisp and dry.

Biscotti originated centuries ago, thanks to an Italian baker who liked to serve them with Tuscan wine. The idea spread across Italy, and eventually into many other cultures. Mandelbrot are a version with Jewish origins. The Germans have zwieback, and the Spanish have carquinyoles. The French serve croquets de carcassonne and Parisienne biscottes. In Greece, you’ll find biskota and paximadia, and in Holland, you’d be served a rusk. Centuries ago, biscotti proved to be an ideal food for soldiers, sailors and fisherman, who needed sustenance while on long journeys.

There are hundred of recipes for biscotti throughout Italy, but other than flavoring (biscotti can also be subtly-sweet or savory) they fall into two distinct categories: those made with butter and those made without butter or any shortening. The butter enhanced cookie results in a more tender shortbread-like texture, while those without butter are drier and harder. The butterless ones don't easily disintegrate when dipped and are best served with a cup of coffee or tea, or a glass of Port or Vin Santo in which to dip them.

Today, Americans are creating a biscotti renewal, embracing this Italian dessert with such enthusiasm that biscotti can now be found in every coffee houses, bakery and supermarkets and is sometimes served at restaurants. Plus, biscotti can be made at home as any other cookie.

Biscotti are classically flavored with almonds, chocolate, almond, hazelnut or anise seed, but today, the sky's the limit. I have seen varieties with dried red tart cherries, raisins, cinnamon, fennel or poppy seeds, allspice, mace, citrus zest, ground toasted nuts, miniature dark or white chocolate chips. Popular today is to dip one side in melted chocolate.