2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Biscotti are fine Italian biscuits, which are used to prepare very tasty and unique desserts, such as Tiramisu with mascarpone. Known as biscotti di Prato and cantuccini, they are popular and loved all over the world. Biscuits are double-baked biscuits made from eggs, flour and ground nuts.
They are prepared for the first time in Italian cuisine, in the Italian city of Prato. As a rule, they are elongated almond biscuits that are baked dry and crispy. Cut from a large piece of baked dough while still hot. In our country there is a widespread recipe for separately baked cookies, which we have offered you a little below.
An interesting fact is that biscotti is the only traditional Italian name that is plural of biscotto. The etymology of the name is from the medieval Latin word biscoctus, which means "double baked". This term refers to double-baked foods to make them very dry, which extends their shelf life.
According to Pliny the Elder, such foods can be consumed even after centuries. Although this claim is doubtful, the durable foods prepared in this way were especially useful during long journeys and wars. Roman legions once ate double toast.
History of cookies
The first recorded recipe for biscotti is a manuscript of several centuries, carefully preserved in the city of Prato. This is a discovery of the scientist Baldanji Amadio in the 18th century.
Prato cookies or di Prato cookies in modern Italian are better known as "corners" and "cantuccini". These names are also associated with other similar local Italian products. Cantuccini, which are "small corners", are traditionally prepared in Tuscany today. Originally, this name referred to varieties of the traditional recipe, characterized by differences in yeast, citric acid and spices, which makes them less dry. As a rule, cantuccini are large biscuits made from dough with olive oil and anise.
The leading biscuit maker in Prato is the still functioning Biscottificio Antonio Mattei. Its old emblem is written exactly under the name of the store - "Manufacturer of the corner", and "corner" refers to "corner" and corn products.
This emblem remains unchanged and over time has become known as the "corners" for the innovative cakes typical of Sardinia and Sicily. The recipe was rediscovered in the 19th century by chef Antonio Matthew of Prato. Today, its variant is considered the traditional recipe for biscotti. Matthew participated in the International Exhibition in Paris in 1867 with his cookies and won a special prize.
Composition of cookies
100 g biscotti contain 365 calories, 59 g of carbohydrates, 9 g of fat, 10.6 g of protein
Selection and storage of cookies
Buy cookies whose packaging clearly states the manufacturer's information and expiration date. Store the cookies in a cool and dry place, and the already prepared cookie cakes in the refrigerator.
Culinary application of cookies
As a final result, the finished cookies are part of many other delicious sweet temptations. Although it can do without them, Tiramisu in its authentic version is prepared with cookies. These delicious Italian biscuits serve as a base and trays for all kinds of cakes and pastries, as well as a garnish for delicious creams and mousses.
The original mixture for the cookie recipe consists of flour, sugar, eggs, pine nuts and unpeeled and unroasted almonds. The traditional recipe does not include yeast or fat, any butter, oil or milk. The slightly moist dough typical of cookies is baked twice - once as a flat and elongated shape and a second time after it is cut into individual cookies. The second baking also determines how hard the cookies will be.
In Italy by tradition biscotti di Prato is served with another sweet specialty from Prato - brutiboni. Serve them after dessert, usually with orange juice. Quinces are also a type of cookie, with the addition of pine nuts instead of almonds.
Today's versions of the original recipe for cookies bring them closer to that of cantuccini, which are a popular variety of the cookies. Many of the current recipes contain nuts - usually almonds, hazelnuts, peanuts, pine nuts, as well as spices such as anise or cinnamon.
A large part of modern recipes include leavening agents, such as baking soda and flour spices. Almonds and hazelnuts are usually always added unroasted and unpeeled. Beat the eggs separately, and then add the liquid essences such as almond extract or liqueur. This is mandatory before adding to dry ingredients. After double baking, the cookies can be dipped in icing like chocolate if desired.
Recipe for Homemade Cookies (about 20 pieces)
Necessary products: eggs - 3 pieces, flour - 75 g, powdered sugar - 100 g.
Separate the egg whites from the yolks. Beat the egg whites on hard snow with half the sugar and the yolks on a fluffy cream with the rest of the sugar. Gradually add the beaten egg whites and sifted flour to the yolk cream. Stir gently until a homogeneous smooth mixture is obtained. Fill the mixture into a syringe or pouch with a suitable nozzle.
Spray the cookies on baking paper at a distance from each other. Sprinkle them generously with powdered sugar in 2 layers. Put to bake in a preheated oven at 200 degrees until golden brown. Remove the prepared homemade cookies and sprinkle again with icing sugar.
Recipe for Cantuccini with chocolate and cherries (about 10 pieces)
Necessary products: eggs - 1 piece, large, sugar - 100 g, sliced almonds - 50 g, flour - 150 g, baking powder - 1/2 tsp, salt - 1 pinch, essence - 1 tbsp rum, cherries - 1 handful dried, Chocolate - 1/2 tsp chocolate chips or broken dark chocolate
Method of preparation: Roast the sliced almonds briefly in a dry pan and leave to cool. Beat the egg with the sugar, salt and essence until smooth. Sift the flour and baking powder on top and mix carefully so that the mixture does not fall. Finally add and mix lightly with almonds, cherries and crushed chocolate. If the cantuche mixture seems thick, add 1-2 tbsp. milk.
The mixture is obtained sticky and spread on a thin and long roll in a tray with baking paper. Put the roll to bake for 30 minutes in a preheated oven at 180 degrees. Leave the baked roll to cool for 5 minutes and cut the cantuccini 2-3 cm thick from it. Arrange the cut biscuits again in the pan and return to the oven for about 10-15 minutes. Allow the finished Cantuccini with chocolate and cherries to cool on the grill.
Check out our other suggestions for delicious desserts with cookies.
