Wednesday, October 12, 2016

A Taste of Desserts Around The World

Alyssa K.

Biscotti (AKA Cantucci)

This Italian cookie was first developed in Rome as a go-to snack food for soldiers that seemed to last forever. Because of their need for a preserved baked good, the original makers of biscotti specifically left out perishable ingredients such as eggs and milk to help it last longer. This variation of biscotti was dry and course, nothing like the sweet, moisture-filled biscotti we associate with Italy today. In fact, biscotti were only brought to the Tuscany region of Italy during the Renaissance, to be served with a sweet wine. After the cookie was paired with the local almond flavor from the groves of Prato, it became known as Cantucci di Prato. From there, it spread like wildfire throughout Italy, and is a staple baked good there today.  Now there are all sorts of flavorings, from amaretto to lemon, it’s all been tried! The word biscotti means “twice-baked” because they are quite literally baked twice, once for structure and once for browning and taste. (Credit:
Recipe (credit:


1 cup butter
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
3 1/2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda


Use the creaming method to combine the butter and sugar. Beat in the eggs one at a time. Add the sour cream and then the vanilla. Combine all other dry ingredients in a separate bowl, then mix into the wet ingredients until a dough is formed. Mold dough into 3 loaves (about 8 by 3 by 1 inch)Bake loaves at 350 degrees F for about 25 minutes or until golden. Remove from oven and leave the loaves to carry-over cook for 15 minutes. Slice loaves at a diagonal of ¾ in and place them cut side up on a sheet pan. Bake for 8 more minutes, flip them, then bake for 8 more minutes. Cool and store in an airtight, cool place. 

My result -

Thanks for reading,


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