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ByRosemary
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These Traditional Christmas Cookies from Naples, Roccoco Biscotti are the perfect dunking cookie. A fast and easy cookie recipe that is full of almonds and so tasty. Serve with a glass of wine, Spumonte or even a cup of tea or an espresso!
Roccoco Biscotti
An Italian Christmas is very different then the Canadian one I grew up with. No stuffed Turkey, mashed potatoes and gravy or even Shortbread!
But I have to say I can’t complain about the Roast Lamb, Crepe Cannelloni, Panettone or Biscotti. Including these Simple but very tasty Roccoco Biscotti.
Where do Roccoco come from?
These cookies are originally from Naples and are served at Christmas Time, preferably with a class of wine, Spumonte, Limoncello or Marsala or if you prefer a cup of tea.
Interesting to know, the longer you bake them (without letting them burn) the harder they get. I bake mine for about 18 minutes and they are neither hard nor soft.
Although they could have gone another 3-5 minutes if you prefer harder biscuits, I have even heard an extra 10 minutes!
They are not a terribly sweet cookie, but have a distinct fall taste and aroma.
It’s best to store these cookies in an air tight container and they will keep for up to a week.
How to Make Roccoco Biscotti
Toast the whole almonds, remove about 10 to top the biscotti with.
The remaining almonds coarsely shop.
In a large bowl add the flour, make a well in the middle and add the sugar, honey, chopped almonds, allspice, baking powder and the lemon and orange zest, stir to combine.
Add the water a little at time until you have a soft, compact dough that isn’t sticky.
Knead a few times on a lightly floured flat surface.
Remove pieces of dough and roll into about 4 inch ropes, then form into circles.
Place the circles on a parchment paper lined cookie sheet. Brush the cookies with an egg wash.
Cut remaining almonds into large pieces and place 3 pieces on each cookie. Bake for about 18-20 minutes.
Let cool before serving.
How to Roast Almonds
Preheat oven to 350F (180C), spread the almonds in an even layer on a cookie sheet, bake for about 8-12 minutes, stir the nuts 2-3 times while baking.
Remove the nuts from the oven and immediately transfer to a clean plate. Do not let the nuts cool on the cookie tray or they could burn.
What is Pisto?
The traditional Naples Roccoco Recipe calls for an ingredient called Pisto. Which is a combination of cinnamon, nutmeg, pepper and cloves.
I was not able to find it where I am, and I wasn’t going to go all the way to Naples to get a jar of spice, although Pizza al Napoletana, I wouldn’t say no to!
So I came to the conclusion that all spice would be the perfect substitute, and that is what I used.
More Delicious Italian Christmas Sweets
Italian Almond Cookies
Chocolate Torrone
Lupin Beans
Struffoli
So whatever you bake for your Christmas Celebration be sure to include something traditionally Italian. Enjoy!
Roccoco Biscotti
Italian Roccoco Biscotti Recipe
Rosemary Molloy
These Traditional Christmas Cookies from Naples, Roccoco Biscotti are the perfect dunking cookie. Almonds a fall spice make them perfect.
Pre-heat oven to 350F (180C), line one or two cookie sheets with parchment paper.
Place the almonds on a cookie sheet and bake for 8-12 minutes. Stirring the almonds 2-3 times during baking time. Remove the almonds from the oven and immediately place in a clean bowl to cool. Once cool, remove 10 almonds, chop each almond into 3 pieces and set aside. The remaining almonds ground coarsely.
In a large bowl add the flour, make a well in the middle and add sugar, honey, ground almonds, all spice, baking powder and zest. Stir to combine.
Add the water a little at a time and and stir and bring together until almost combined, then move to a lightly floured flat surface and knead a few times until you have a compact soft, but not sticky dough.
Cut off pieces of dough and make 4 inch (10 cm) long ropes, form into circle shapes, overlapping one end a little on the other. Place cookies on prepared cookie sheets, brush with egg wash and top with 2-3 pieces of almonds. Bake for approximately 15-20 minutes. Let cool before serving. Enjoy!
Biscotti can be either the traditional Italian type which is very crunchy and intended for dunking in coffee, tea, or wine. Or they can be the softer American type, eaten like any cookie. The Italian type keeps longer and has no butter, so they are much lower calorie and very low fat.
The main difference between Cantucci and Biscotti is their origin, Cantucci is from Tuscany, and Biscotti is from the region of Emilia-Romagna. Cantucci is typically made with almonds, while Biscotti are made with all-purpose flour and a variety of nuts and chocolate or nothing.
'biscuits') or cantucci ( Italian: [kanˈtuttʃi]) are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Smaller biscotti may be known as biscottini or cantuccini.
The base of a traditional biscotti recipe is simple: eggs, flour, and sugar. From there, the possibilities are endless for all the delicious variations you can make. With a slight change in add-ins, you can easily transform the flavor to align with what you're in the mood for.
Despite their centuries-old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others swear by butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.
Unlike many traditional cookies, biscotti are often lower in fat and sugar. Add some heart healthy nuts and you have a satisfying and relatively light treat! This delicious cookie can easily be made vegan & vegetarian friendly.
In the US, we typically enjoy our biscotti dipped into espresso, but in Italy, it's also traditional to dip them into a glass of good Vin Santo after a meal.
In Italy, however, the traditional way to eat cantucci is to dip them in a sweet dessert wine called Vin Santo. Cantucci are not especially sweet, particularly compared to modern cookies, and dipping them in sweet wine instead of bitter coffee adds a whole new layer of deliciousness.
Biscotti, also known as cantucci, are twice-baked Italian cookies made of almonds and originated in Prato, Tuscany, in the 14th-century, where almonds were abundant.
The history of this long, crusty cookie is impressive dating all the way back to the Roman Empire. The Roman Empire – The original biscotti was Roman and designed more for convenience than as a leisurely treat. Travelers used this cookie as a long-lasting source of nourishment during long journeys.
Biscotti are Italian almond biscuits originating from Tuscany. They are twice-baked, oblong-shaped, dry, crunchy, and are often dipped in a hot cup of coffee before being enjoyed.
How Long Does Biscotti Last? Your homemade biscotti will last for up to one month in an airtight container at room temperature. If you want to keep the biscotti longer, you can freeze it for up to three months.
What does Biscotti mean in Italian? Directly translated, Biscotti (or biscotto) simply means cookie in modern day Italian. However, the word originates from the Latin word biscoctus, meaning “twice-cooked,” referring to the method used to make traditional Biscotti.
Well, these Italian Anise biscotti are not too sweet, easy to make, slightly crunchy and crumbly. If you add more anise than recommended, the biscotti will even get a sort of liquorice-type taste to it. It truly is one of my all-time favourites and I can't believe I didn't think of sharing it before today.
Verified In the US, we typically enjoy our biscotti dipped into espresso, but in Italy, it's also traditional to dip them into a glass of good Vin Santo after a meal.
The Vino Dunk – Purists would say the only liquid to dip your biscotti in is wine. As they do in Tuscany, you can dip your biscotti into rich red wines, especially those on the sweeter side. Marsala wine and Vin Santo are the wines of choices for dipping.
The answer requires a bit of context: in Italy, all cookies are called "biscotti" - it's the direct translation of the word "cookies". In a world where every single cookie is called a biscotto (the singular form of the word) there needs to be a word for what we know to be biscotti.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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