Ingredients
400 grams flour
200 grams sugar
80 grams butter
40 grams almonds
30 grams raisins
20 grams pine nuts
20 grams candied citron or candied pumpkin, cut into small pieces
a pinch of aniseed
2 tablespoons reduced wine
a scant teaspoon baking soda
1 whole egg
3 egg yolks
Egg wash
Egg yolk
Original Italian text
Farina, grammi 400
Zucchero, grammi 200
Burro, grammi 80
Mandorle, grammi 40
Uva sultanina, grammi 30
Pinoli, grammi 20
Cedro o zucca candita, grammi 20
Anaci, un pizzico
Spirito di vino, cucchiaiate N.2
Bicarbonato di soda, un cucchiaino scarso
Uova, uno interno e tre rossi
Directions
These cookies are more refined than the ones in the preceding recipe (Biscotti Croccanti I).
Shell the almonds and pine nuts, leaving whole. Remove the skins.
Cut the candied fruit into small pieces.
Place the flour on a wooden board and make a mound.
Make a hole in the mound of flour and place the eggs, sugar, butter, wine and baking soda in it.
Blend the mixture without over-working it, then blend in the other ingredients.
Form a biscotti log, about 1 meter long.
Divide the log into 4 or 5 parts.
Place the biscotti logs on a greased cookie sheet.
Brush with egg yolk and bake.
When the biscotti are cooked, slice them about 1 centimeter thick, and toast lightly on each side.
Original Italian text
Questi biscotti sono piu fini dei precedenti; e ritengo non lascino nulla a desiderare. Le mandorle sbucciatele, e tanto questo che i pinoli lasciateli interi. Il candito tagliatelo a pezzettini.
Fate una buca nel monte della farina e collocateci le uova, lo zucchero, il burro, lo spirito e il bicarbonato.
Intridete il composto senza troppo lavorarlo, poi apritelo ed allargatelo per aggiungervi il resto, e tirale un bastone alquanto compresso, lungo un metro, che dividerele in quattro o cinque parti, onde possa entrar nella teglia; doratelo e cuocetelo al forno.
Cotto che sia tagliatelo nella forma di biscotti a fette poco piu grossi di un centimetro, e tostateli leggermente da ambedue le parti.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni.... Photo: Mary Melfi. |
