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Ingredients 4 eggs, separated
Directions Preheat oven to 350 degrees F.
Notes North Americans have fallen in love with Italy's twice-baked cookies, generally referred to as "biscotti". It's assumed (Well, I assumed anyway) that biscotti are always cut lengthwise (That's what my mother did after all!). However, in Genoa and Liguria and possibly in Calabria as well, home-made biscotti also come in squares. Personally, I prefer the more traditional shape. Also, the store-bought varieties of anise biscotti are so good that home-made ones are a bit of disappointment. Now almond biscotti are a different matter -- they're worth the trouble of doing at home. The store-bought ones rarely have enough almonds in them and they're laced with almond extract, often the artificial variety. So while home-made biscotti might not look as nice as the ones you buy in a package, they generally have more flavor and are actually good for you (lots of protein!). Photo: Mary Melfi. |