Biscotti
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Biscotti are Italian almond biscuits originating in the city of Prato, Tuscany. They are twice-baked, oblong-shaped, dry, and crunchy. In Italy, they are known as , or and may be dipped in a drink, traditionally Vin Santo. Smaller biscotti may be known as or . In Italian, the word (: ) encompasses all types of biscuits or cookies.
Key facts
- Food.name
- Biscotti
- Food.image
- Cantuccini-Toscani.jpg
- Food.caption
- Two biscotti served with a cup of fresh almonds
- Food.alternate_name
- (Italian singular form)
- Food.country
- Italy
- Food.type
- Biscuit
- Food.main_ingredient
- Flour, sugar, eggs, and almonds or pine nuts
via Wikipedia infobox
Wikidata facts
- Subclass of
- biscuit
- Part of
- Italian cuisine
- Country of origin
- Italy
- Material used
- egg as food
- Image
- Biscotti from Cossetta's.jpg
Show 5 more facts
- Commons category
- Biscotti (cantuccini)
- cuisine
- Italian cuisine
- inception
- 1300-00-00
- partially coincident with
- biskotso
- native label
- Biscotti
Sources (3)
via Wikidata · CC0
~6 min read
Encyclopedic overview
12 sectionsContents
- Etymology
- History
- Italy
- The rest of Europe
- Recipes
- Modern variations
- Uses
- Culture
- See also
- References
- Bibliography
- External links
Biscotti are Italian almond biscuits originating in the city of Prato, Tuscany. They are twice-baked, oblong-shaped, dry, and crunchy. In Italy, they are known as , or and may be dipped in a drink, traditionally Vin Santo. Smaller biscotti may be known as or . In Italian, the word (: ) encompasses all types of biscuits or cookies.
==Etymology== The Italian word (: ) originates from the Medieval Latin word , meaning 'twice-cooked', which described items that were made from dough and baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions.
Excerpted from Wikipedia’s “Biscotti” article, available under the CC BY-SA 4.0 licence.