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Ingredients 6 eggs
Directions Preheat oven to 350 F degrees.
Notes Nowadays, in the culinary world, both in Italy and in North America, the word, "biscotti" only refers to "twice-baked" cookies. However, prior to World War II Italians, especially those living in the Southern Italian countryside, used the word, "biscotti," to describe almost any kind of cookie, from taralli to macaroons. Basically, the word, "biscotti" was a generic no-name kind of term for cookie or biscuit. Not only do recipes change over time, but so do their names. So it's no surprise North Americans of Italian origin have so much trouble trying to figure out which recipes are regional classics and which aren't (I know I do).... In any case, if these biscotti come out the way they're supposed to, they're probably the best-tasting Tuscan-style biscotti one can ever have the pleasure of eating. Certainly, the ones that Mrs. Calabrese baked and which were quickly devoured by the lady who took the photo attached to this entry were The best she ever had. The secret of this recipe is possibly the lovely combination of roasted almonds with hazelnuts and walnuts, as well as the use of powdered vanilla which is less over-powering than its liquid counterpart.... P.S. Mrs. Calabrese was born in Campania (close to Naples). She has been doing this biscotti recipe for dozens of years, but it is hard to say if the recipe originated from Campania or not. Photo: Mary Melfi. |