These typical Venetian biscuits are quite soft when first baked and harden as they cool and mature. As this happens, the molasses flavour intensifies and the colour darkens. Looking at this age-old recipe is like reading the list of available items from a 15th-century Venetian merchant! The word ‘forti’ means ‘hard’ or ‘strong’ in Italian, which you will discover is an apt name. The dough needs to be chilled in the refrigerator overnight, then baked the next day.
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