By Antonio Carluccio and Priscilla Carluccio
Published 1997
Originally a slice of bread, as the name suggests, twice baked to achieve dryness. The biscotto was originally a means of conserving bread by drying it, for later reuse by adding moisture again in the form of water or milk (see Frisella). Today the biscotto is more a kind of true biscuit, which can be made of eggs and flour with the addition of sugar, honey and yeast and other ingredients like almonds, chocolate, etc., or a combination of these. Biscotti can also be savoury, like Taralli or crackers to take the place of bread. Biscotti are made both for immediate use or for long keeping, the best examples of each being fresh and dry amaretti. Italians use a great deal of biscotti of any kind, mostly sweet and mainly to dip into caffè latte, the morning breakfast drink.
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