Biscotti#Italy

The word {{lang|it|biscotto}}, originates from the Medieval Latin word {{lang|la|biscoctus}}, 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.{{cite web|url=http://www.thenibble.com/reviews/main/cookies/cookies2/the-origin-of-biscotti.asp|title=The History of Biscotti|work=The Nibble|date=May 2006}}

Biscotti, in this sense, shares its origin with the English biscuit (from Old French {{lang|fro|biscuit}}),{{OEtymD|biscuit}} which is used for a wide variety of baked goods, biscuits, crackers, and breads, only a few of which are actually baked twice.

In modern Italian, the word {{lang|it|biscotto}} refers to any biscuit or cookie. The biscuit known to English-speakers as biscotti is usually called {{lang|it|cantuccio}}, a word that means 'corner' but in the past meant the crust or heel of a loaf of bread. The words {{lang|it|biscottini}} and {{lang|it|cantuccini}} are diminutives that refer to smaller versions of biscotti or {{lang|it|cantucci}}.{{cite web|url=https://www.thoughtco.com/alteration-in-italian-diminutives-2011565|title=Alteration in Italian (Diminutives)}}{{cite web|url=https://giadzy.com/blogs/tips/cantucci-vs-biscotti-whats-the-difference|title=Cantucci or biscotti? Welcome to cookie decoding 101.}}

{{anchor|Cantuccini}}{{anchor|Cantucci}}

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File:I cantuccini.jpg

File:Pignoli biscotti (cropped).jpgs rather than almonds]]

Although commonly used to indicate the biscuits of Prato, {{lang|it|biscotti di Prato}}, in modern Italy they are also known widely by the name {{lang|it|cantuccini}}. These names actually suggest other similar regional products of Italy. The term {{lang|it|cantuccini}} is most commonly used today in Tuscany, but originally referred to variations or imitations which deviated from the traditional recipe in a few key points such as the use of yeasts, acids (to make them less dry), and flavourings. Rusks are larger, longer biscuits using rustic bread dough enriched with olive oil and anise seeds.

The confusion on the name may have been borne from the fact that on the old sign (still present) of "Biscottificio Antonio Mattei", the leading manufacturer of biscuits of Prato, written just below the name of the shop is "Manufacturers of {{lang|it|cantuccini}}", which at the time was one of the major producers of the biscuits. The sign has remained unchanged, and after such a long time people are accustomed to associate the name {{lang|it|cantuccini}} with the biscuits{{cite book|author1=Joseph Aladern|author2=Marian Grandia|title=Diccionari popular de la llengua catalana|url=https://books.google.com/books?id=Ow8wAAAAYAAJ&pg=PA142|access-date=17 September 2013|year=1905|publisher=Francisco Baxarias|pages=142–}} typical of Sardinia and Sicily.

File:Carquinyolis d'Arenys 2 (cropped).jpg variation of biscotti made with whole or sliced almonds]]

In Spain and France, the Catalan {{lang|ca|carquinyoli}} ({{IPA|ca|kəɾkiˈɲɔli|lang}}) or {{lang|ca|carquinyol}}{{cite book|title=Diccionari Català|series=Routledge reference: Bilingual Dictionaries Series|author=Routledge (Firm)|publisher=Routledge|year=1994|isbn=0-415-10802-0|page=604|url=https://books.google.com/books?id=4sR0YYIfQvAC&pg=RA1-PA46}} is made with whole or sliced almonds. It is associated with inland Catalonia, Batea, La Fatarella, Prat de Comte, and in the Terra Alta.{{cite book|title=Els cócs a la Terra Alta|volume=25|series=Coll̃ecció El cullerot|author=Loreto Meix i Boira|publisher=Cossetània Edicions|year=2003|isbn=84-96035-79-4|page=157|url=https://books.google.com/books?id=Ffhr6m4CVHwC&pg=PA153}}

Biscotti are traditional also in some inland towns in Valencia, where they are called {{lang|es|rosegons}} or {{lang|es|rosegós}}.{{cite book|title=Les postres i els pastissos de l'àvia: més de 300 receptes de coques, pastissos, galetes, pastes, cremes, bunyols, gelats, postres, confitures y refrescos|volume=34|series=Coll̃ecció El cullerot|author=Jaume Fàbrega|publisher=Cossetània Edicions|year=2005|isbn=84-9791-091-5|page=475|url=https://books.google.com/books?id=fPeMuLLoWSsC&q=carquinyoli&pg=PA461}} In Menorca, {{lang|es|carquinyols}} are square shaped and do not include whole almonds. One Catalan food writer states that the word {{lang|es|carquinyoli}} is derived from the French {{lang|fr|croquignole}}, a French word of Germanic origin, but In France, a similar biscuit is known as {{lang|fr|croquant}}.{{Cite book |last=Robertson |first=Chad |title=Tartine Book No. 3 : modern, ancient, classic, whole |date=2013 |publisher= Chronicle Books |isbn=978-1-4521-1430-9 |location=San Francisco, California |page=246 |oclc=862030182}}{{Cite book |last=Lebovitz |first=David |title=Ready for dessert: my best recipes |date=2010 |publisher=Ten Speed Press |isbn=978-1-60774-084-1 |edition=1st |location=Berkeley, California |pages=223 |oclc=688480057}}

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Following rediscovery of the original recipe by Prato pastry chef Antonio Mattei in the 19th century, his variation is what is now accepted as the traditional recipe for biscotti. Mattei brought his cakes to the Exposition Universelle of Paris of 1867, winning a special mention.

The mixture is composed exclusively of flour, sugar, eggs, pine nuts, and almonds that are not roasted or skinned. The traditional recipe uses no form of yeast or fat (butter, oil, and milk). The barely wet dough is then cooked twice: once in slab form, and again after cutting in sliced form, with the second baking defining how hard the biscotti are.

Traditionally in Italy, {{lang|it|biscotti di Prato}} are sold together with another sweet speciality of Prato, the {{lang|it|bruttiboni}}. Served after dessert, they are usually combined with orange juice.

Today the regional variations of the original are still adhered to, but the modern mass-manufactured biscotti are in fact closer to {{lang|it|cantuccini}}, variations of biscotti.

Modern biscotti recipes often contain nuts (traditional almonds, pine nuts, pistachios, and hazelnuts are popular choices) or spices such as anise or cinnamon.

Modern recipes include adding baking powder and spices to the flour. The nuts are then added to allow them to be coated, with the skins being left particularly when using almonds and hazelnuts. Separately, eggs are beaten together and then any wet flavouring (e.g., almond extract or liquor), before being added to the dry ingredients. Following twice baking (once in long slab form, secondly in cut sliced form), the biscotti may be dipped in a glaze, such as chocolate.{{cite web|url=http://thursdayfordinner.com/2008/09/the-perfect-biscotti/|title=The Perfect Biscotti|publisher=Mercina|date=September 29, 2008|access-date=December 7, 2008|archive-url=https://web.archive.org/web/20081228190731/http://thursdayfordinner.com/2008/09/the-perfect-biscotti/|archive-date=December 28, 2008|url-status=dead}}

File:Vin Santo.JPG-style biscotti served with Vin Santo]]

Since they are very dry, biscotti traditionally are served with a drink into which they may be dunked. In Italy, they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo.

In Catalonia, {{lang|es|carquinyolis}} are usually served with a small glass of a sweet dessert wine, such as muscat or moscatell.

Biscotti are also used as an ingredient in a variety of traditional dishes.{{cite book|title=Il surrealismo in cucina tra il pane e l'uovo. A tavola con Salvador Dalì|author=Marina Cepeda Fuentes|publisher=Il leone verde edizioni|year=2004|isbn=88-87139-64-4|page=136|language=it|url=https://books.google.com/books?id=S8O7BEtNBMIC&pg=PA111}} In Catalonia, such dishes include rice with sardines{{cite book|title=La cuina de l'arròs de Pals: de l'orient a l'Empordà|volume=21|series=Coll̃ecció El Cullerot|author=Pep Nogué i Puigvert|publisher=Cossetània Edicions|year=2003|isbn=84-96035-29-8|language=ca|page=150|url=https://books.google.com/books?id=TK26UCGU0hEC&q=carquinyoli&pg=PA82}} and rabbit with snails.{{cite book|title=El gust d'un poble: els plats més famosos de la cuina catalana : de Verdaguer a Gaudí : el naixement d'una cuina|volume=15|series=Coll̃ecció El Cullerot|author=Jaume Fàbrega|publisher=Cossetània Edicions|year=2002|isbn=84-95684-91-8|language=ca|page=319|url=https://books.google.com/books?id=2g8n9S3ofa4C&pg=PA168}} They are also used in sauces with {{lang|ca|calçots}}, a type of green onion.{{cite book|title=La cuina del calçot|volume=1|series=Coll̃ecció El Cullerot|author=Joan Jofre Español|author2=Joan Jofre i Agustí García|author3=Agustí Carcia Carrión|publisher=Cossetània Edicions|language=ca|year=2006|isbn=84-9791-075-3|page=123|url=https://books.google.com/books?id=zX4ypU5_JwAC&q=carquinyoli&pg=PA1}} In coastal Baix Llobregat, biscotti are used in the sauce for a dish of duck stuffed with turnips.{{cite book|title=Catalunya al paladar|series=Coll̃ecció Azimut|publisher=Cossetània Edicions|author=Carme Gasull|year=2006|isbn=84-9791-088-5|page=276|url=https://books.google.com/books?id=6iCL7Ir00KQC&q=carquinyoli&pg=PA121}}

In the Catalan city of Vic, {{lang|es|Carquinyoli}} is also the name of a ceremonial figure who orchestrates an annual summer festival in honor of the patron saint Albert of Sicily.{{cite book|title=La dialéctica de la identidad en Cataluña: un estudio de antropología social|author=Andrés Barrera González|publisher=CIS|year=1985|language=es|isbn=84-7476-087-9|page=504|url=https://books.google.com/books?id=76kZbnnj5u4C&pg=PA208}} In Vilanova i la Geltrú, biscotti with almonds are called {{lang|es|currutacos}} and are most typically associated with Palm Sunday, when they are used to ornament the palm leaves that are distributed to worshipers.{{cite book|title=Cuines de Vilanova: Xató, all cremat, ranxo, sípia a la bruta, arrossos|volume=20|series=Col·lecció El Cullerot|author=Pere Tàpias|author-link=Pere Tàpias|publisher=Cossetània Edicions|year=2003|language=ca|isbn=84-96035-26-3|page=102|url=https://books.google.com/books?id=IBAAB7yz3zsC&pg=PA94}}

{{Portal|Italy|Food}}

• List of Italian desserts and pastries
• List of almond dishes
• Biscuit
• {{lang|it|Biscotti regina}}

{{Reflist}}

• {{cite book|author=Umberto Mannucci|year=1973|title=Bisenzio tradizioni e cucina|location=Prato|publisher=Libreria del Palazzo|language=it}}

{{Commons category|Biscotti (cantuccini)}}

{{Cookbook|Carquinyoli (Catalan Almond Cookies)}}

• [http://www.cookingforengineers.com/recipe/154 Cooking For Engineers: biscotti recipe]

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{{Nut confections}}

Category:Biscuits

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Category:Cuisine of Tuscany

Category:Catalan cuisine

Category:Twice-baked goods

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