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Suggest a better descriptionBiscotti, whose name really means twice-cooked, are to Italy what chocolate chip cookies are to the U.S. While the biscotti are found nearly everywhere in Italy, the flavorings vary tremendously. Anise is a classic, & so is almond, but youll often find hazelnut, walnut or pine nut, & sometimes candied fruit as well. You occasionally will find savory biscotti, made from diagonally sliced country bread, seasoned with olive oil, garlic & herbs - much like a delicious crouton. The twice-baked cookie is simple to make. The first step is preparing a simple dough & forming it into a loaf. After a preliminary light baking, the firm once, they emerge from the oven toasty. Once cooled, theyre crisp & crunchy. They are better the next day and keep nearly forever in a moisture-proof container, ever ready for coffee or teatime or a solitary afternoon indulgence. In Sweden, the rusk is made with half rye flour, half all-purpose flour, and the dough is moistened with orange juice. In Morocco, the cookies are scented with rosewater or orange flower water; in Portugal, with port or Madeira. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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