Title: Biscotti notes
 Categories: Tips
      Yield: 1 Servings
 
           See below
 
  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.
  
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