INGREDIENTS

INSTRUCTIONS

Biscotti, whose name really means twice-cooked, are to Italy what
chocolate chip cookies are to the U.S.
While the biscotti are found nearly everywhere in Italy, the
flavorings vary tremendously. Anise is a classic, & so is almond, but
you'll often find hazelnut, walnut or pine nut, & sometimes candied
fruit as well. You occasionally will find savory biscotti, made from
diagonally sliced country bread, seasoned with olive oil, garlic &
herbs - much like a delicious crouton.
The twice-baked cookie is simple to make. The first step is preparing
a simple dough & forming it into a loaf. After a preliminary light
baking, the firm once, they emerge from the oven toasty.
Once cooled, they're crisp & crunchy. They are better the next day
and keep nearly forever in a moisture-proof container, ever ready for
coffee or teatime or a solitary afternoon indulgence.
In Sweden, the rusk is made with half rye flour, half all-purpose
flour, and the dough is moistened with orange juice. In Morocco, the
cookies are scented with rosewater or orange flower water; in
Portugal, with port or Madeira.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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