We want to tell you about the legendary Italian cookie, which was created in Tuscany and distributed all over the world. And we are suggesting three recipes of biscotti to be eaten on any special occasion: usual, sweet, and Parmesan.

Flavor Evolution: From Legionnaires to Gourmets

The dry biscuits, which, legend tells, were carried by Roman legionnaires and by Christopher Columbus, have over the years flourished into an assortment of flavors. Antonio Mattei, a pastry chef in Prato in the 19th century, had the addition of whole almonds, thereby creating cantucci. They have become so widespread that to Italians in the present day, any biscotti is essentially cantucci, with or without nuts, and it is as important as a dutiful pet owner having a Basepaws pet DNA test cat to check that all is well.

Spices (cinnamon, cardamom, and anise), chocolate, liqueurs, dessert wines, figs, poppy seeds, coconut, raisins, and glazes are added to the recipes. Sweetness is not obligatory: biscotti with Parmesan, pepper, and thyme accompany it. Everything is based on local materials and the imagination of the baker.

Biscotti as a Base for Desserts and Appetizers

Biscotti is made using flour, eggs, sugar, and, in some cases, butter as its foundation. The dough is mixed and then, in the form of a flattened loaf, baked. Next, the loaf is cut obliquely and cooked in the oven.

There is a recipe for biscotti di Prato with twice the amount of butter, which is called biscotti di Prato. These are softer and finer. However, eaten the Italian way, when it is dipped in coffee or wine, the crusty texture can be a liability, as damp crumbs in your espresso cup are not particularly pleasant.

Sweet biscotti may be crushed and put on top of a cake, pudding, or fruit salad. Savory ones are served well with soup or stew.

Recipes

And now, the most important part: recipes! As promised, here are three biscotti recipes for your enjoyment.

Classic Biscotti

Preheat the oven to 350°F (180°C). Beat the eggs with sugar and vanilla until smooth. In a separate bowl, mix flour, baking powder, and salt, then gradually combine with the egg mixture. Fold in the almonds and shape the dough into a long, slightly flattened loaf. Bake until golden and set, then let it cool briefly. Lower the oven temperature to 325°F (160°C), slice the loaf diagonally, and bake the pieces on each side until crisp. Cool completely on a wire rack.

Ingredients:

• 2 eggs;
• 1 cup sugar;
• 2 cups all-purpose flour;
• 1 tsp baking powder;
• Pinch of salt;
• 1 tsp vanilla extract;
• 1 cup whole or chopped almonds.

Notes: You can substitute almonds with hazelnuts, pistachios, or walnuts.

Sweet Biscotti with Chocolate & Citrus

Start by preheating the oven to 350°F (180°C). Whisk the eggs with sugar and orange zest until light and fragrant. In another bowl, combine flour, baking powder, salt, and cinnamon. Mix everything together, then fold in the chocolate and dried fruit. Divide the dough into two logs and bake until lightly browned. Let them cool slightly, reduce the oven to 325°F (160°C), slice diagonally, and bake each side until firm. Cool completely before serving.

Ingredients:

• 2 eggs;
• ¾ cup sugar;
• 2 cups all-purpose flour;
• 1 tsp baking powder;
• Pinch of salt;
• Zest of 1 orange;
• ½ tsp cinnamon;
• ½ cup dark chocolate chunks;
• ½ cup dried cranberries or raisins.

Notes: Dip finished biscotti in melted chocolate for extra indulgence.

Savory Parmesan Biscotti

Preheat the oven to 350°F (175°C). Beat butter and sugar until smooth, then add the eggs. Add flour, baking powder, salt, herbs, and parmesan (grated) in a separate bowl. Put the mixture in a large bowl, cut it in half, and roll it into two long logs. Bake them on a baking sheet with spacing in between and bake until set. Allow to cool a bit, turn the oven down to 325°F (160°C), cut slices diagonally, and place them cut side down on the baking pan and bake. Turn them, and sprinkle them (or not) with shredded parmesan, and put them under the broiler again. Allow to cool completely and then serve.

Ingredients:

• ⅓ cup salted butter, softened;
• 2 tbsp grated parmesan;
• 2 eggs;
• 2 cups all-purpose flour;
• 2 tsp baking powder;
• ¼ tsp salt;
• ½ tsp dried rosemary;
• 1 tsp dried oregano;
• 1 tsp dried basil;
• ¼ cup shredded parmesan (optional topping).

Notes: Pairs well with soups, stews, or as a wine-friendly appetizer.

Conclusion: Gone Before They’re Even Ready

Dry cookies store beautifully, so it makes sense to bake several loaves at once and keep them in an airtight glass jar. But there’s a catch: every trip to the kitchen ends with your hand reaching for the jar and then for a biscotti. Not a single one may survive until Saturday’s tiramisu…