Did someone say cookies? Or biscotti, to be more precise? Well, it’s obvious that when we speak about Italian food, there might be a liiiitlle bit of bias involved, but between all the Tiramisu and the cannoli and the zeppole, and even the underrated focaccia bread, Italian cuisine is the gift that just keeps on giving—and today, we’re tackling the classic dessert that went through some changes in time—changes that we’ll reflect in our authentic Italian biscotti recipe.
Most of our recipes deal with “scrappy” dishes, as in dishes made of leftovers and whatever you could find in a kitchen. Because, you see, there was a time when food wasn’t about going to the most luxurious restaurant or eating the most expensive meal (not that there is something wrong with that!), but simply about making the best with what was at your disposal—and that’s something worthy of praise.
A similar thing happened with the biscotti as well, as their original purpose was not to go mmmmmm over them, but merely to have a long-shelf-life food resource, as these almond biscuits were very dry and lacking in fat. Originating in Tuscany, the biscuits were mainly baked for travelers rather than for the casual gourmands.
While their original flavor was almond, that thing changed over time, as mentioned above; as a matter of fact, our authentic Italian biscotti recipe will combine both the old and the new, with chocolate putting a subtle, modern spin on a classic recipe. Oh, and did we already mention how perfect these biscuits go with a bit of wine? Our apologies to the “Tea and cookies” or “Oreo and milk” club, but we’ll have this instead.
Without further ado, here’s our delicious authentic Italian biscotti recipe. It’s fast, it’s light, it has chocolate!
Other Italian Cookies Recipes
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