After the first baking, the biscotti loaves should be firm and very lightly browned, but not hard. Loaves are ready to cut when you can touch them without burning yourself.
Use a long serrated knife--especially if you have nuts or dried fruit in your biscotti. How do you keep biscotti from crumbling? Another option to prevent crumbling; using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top.
Wait 5 minutes before slicing. Softening the crust just this little bit will make slicing the biscotti much easier. What country eats bones of the dead? Bones of the Dead Cookies. These "bones of the dead" are traditionally made to commemorate Day of the Dead, but appropriate for any Halloween party as well. Many versions of this sweet biscuit are baked throughout Italy and the name varies as well.
Can biscotti be frozen? Biscotti keep very well in a sealed container. You can also freeze the dough if you want to make some fresh at a later date. I roll mine into the log first, wrap it in freezer wrap and then freeze. When I'm ready to make it, I thaw it on a cookie sheet, flatten and bake. It was here that the cookie was no longer needed for the purpose it was intended for, and, rather, was used as a leisurely snack. What made biscotti worth eating was the act of dipping it into a glass of sweet wine which was not only delicious but also somewhat of a Tuscan staple after some time.
This made the cookie edible and softened its otherwise crunchy and too-crispy exterior, allowing diners to soak up all the flavors of the wine while also enjoying the soft texture of a cookie.
It was also here that the trademark almond flavor was given to the biscotti, making it far more flavorful than anything else that could be dipped into wine. During ancient Greek times, bread was often dipped into wine as a means of breakfast or a snack - the Romans and Italians had similar ideas. In Italy, asking for biscotti can be a bit confusing because there, Italians refer to these cookies, specifically, as cantucci.
The term biscotti refers to any type of cookie that has a crunchy texture in Italy and can therefore be used to describe a wide range of cookies. When visiting Italy, these biscotti assortments can be found in bakeries and often include a range of cookies with similar textures and flavors.
This type of cookie has made such an impression on Europe that other countries, including France and England, and even Germany and Greece, have their own versions of similar cookies. It's more commonly and socially-acceptable nowadays to dip biscotti into a cup of hot coffee or tea but that doesn't mean the practice of serving sweet wine with a side of biscotti has ended.
As they do in Tuscany, you can dip your biscotti into rich red wines, especially those on the sweeter side. Marsala wine and Vin Santo are the wines of choices for dipping. Most connoisseurs on either side of the pond agree that dipping biscotti into a sweet Italian wine is the perfect end to a hearty Italian meal. The Milk Dunk — Of course, there are those among us who love to dip cookies into milk, either warm or cold.
Biscotti purists might scoff at this type of dunking, but if the dunk fits, we say go for it! Milk and cookies are also a match made in heaven. The Many Flavors of Biscotti — While originally a practical cookie made for travel with little attention to flavorings and taste buds, it has certainly evolved into much more over the years with creative flavors and ingredients. Flora Fine Foods is dedicated to bringing the authenticity of Italy to our customers through traditional, pure and high-quality ingredients that can transport you to old world.
Flora Fine Foods has a complete line of imported and authentic Italian foods and, of course, we are your source for the best biscotti this side of Tuscany. First, Italians consider coffee as both a palate cleanser and a digestivo. Biscotti cantuccini and Vin Santo, together, are dessert and made for each other. Cantuccini by themselves will put your teeth in peril.
Dipping them in Vin Santo is the perfect solution. The flavors match perfectly and the best sip is the last with all of the delicious biscotti crumbs. Caveat: Technically biscotti refer to all crunchy biscuits and cookies. Therefore, biscotti are eaten and dunked in cappuccino for breakfast. But this is the biscotti della salute, a less dense, less sweet biscuit that is only a breakfast food and would never be eaten with coffe after lunch or dinner.
Italian Food Rules by Ann Reavis is available now. You can buy Italian Food Rules by using these links:. Ann, another great Food Rule. Tony, you know Sicily is Sicily and Italy is Italy. Maybe I will investigate the Food Rule of Sicily next…. This is a ridiculous viewpoint. Food rules should not exist. I have never eaten Yorkshire pudding in this way; I always eat it with my main course but cook it in the fat from the meat. Actually, it reflects the fact that Yorkshire puddings were traditionally cooked under the spit-roasting meat and took on the flavour of the dripping fat.
0コメント