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Double-Chocolate Biscotti with Cranberries
Posted: July 30, 2009
Filed under: Special Delicacies, Sweet Temptations
Tagged: biscotto, chocolate, cranberries
Comments: 2 Comments
Description
The term ‘Biscotti’ was adapted in America as a term for these specific types of biscuits that are ‘twice-baked’. The batter is shaped into a log, baked and then further re-baked to achieve the crunchiness and texture that allows for it to be stored for long periods of time.
These biscotti originated from the Roman times, and then became what we know as biscuit today – ‘bis’ meaning twice and ‘cotto’ meaning cooked in the Italian language.
Another common version of these biscuits are the Tuscan cantucci which differ from these as they are usually more floury and contain almonds or other hard nuts. Biscotti and Cantucci are ideal for dunking in coffee or other teatime favourites and come in many variations.
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Aha! That’s what I used to make – cantucci. These look lovely and chocolatey though. Your description says that the word Biscotti is american but also of Roman origin “bis” “cuit” (also in french means “twice cooked”) so a latin term. so what were biscuits called between Roman and American times? Maybe they had no biscuits? Not a world I would like to live in
) x
Yes it originated during the Roman Times when they needed a staple food that would stay fresh and lasting longer for the tedious jouneys they had ahead of them…
oh yes there have been myriads of biscuit sorts through the years but the name that started out as biscuit as adapted by the americans as biscotti..
and more varieties to discover and taste – lucky for us !