Biscotti, to the Italians, are just any type of biscuit. But to many in the English-speaking countries, biscotti is what we name cantuccini or biscotti di Prato. The biscuits which originate from the city of Prato are twice-baked to give them a dry crunchiness.
The term biscotto has its roots in the Latin word biscoctus, 'twice-cooked', which was used to describe food that had been baked twice; allowing dryness and long periods of storage. The Roman Legions used this method of preservation with their breads; it was useful especially for travelling.
The first documented recipe for biscotti was discovered by Amadio Baldanzi in the 18th Century. The centuries-old manuscript names the biscuits as being of Genoa. The traditional recipe lists flour, sugar, eggs, pine nuts, and almonds (unroasted, unskinned) and without yeast or fat (butter, oil, milk) The dry dough is cooked firstly in a slab, and then after being sliced, baked a second time to give it its hardness. As they are so dry, biscotti are traditionally served with a drink, in which they can be dipped. In Italy they are generally served with wine after dinner as a dessert.
Nowadays, there are many variations on the traditional recipe, new versions often include fruit or flavourings, other nuts or chocolate. In a diversion from the way they are traditionally made and served, I love to add lots of citrus peel and dried cranberries into the biscotti I make, with orange juice for a subtle flavour. And to the probable bafflement/horror of Italians, I dunk them in a hot chocolate or a tea. So delicious. I never had the pleasure of trying an authentic cantuccini while I was in Italy, but I will definitely add that to the list of things to try next time!
