Monday, 30 May 2011


I tried making these hard italian biscuits today. So tempting, I love eating them. Also they actually match the label in their preparation. Bis cuit, or biscotti as they say in Italy, means twice cooked, and unlike most of what we eat imagining it is 'biscuit', cantucchini are actually cooked twice. Like a lady finger, apart from you might break your teeth on these, which is what makes soaking them in alcohol so worthwhile and also makes them rarely used in trifle.

The originals are made without fat, and should be oh so simple, and yet I haven't found a recipe that works for me yet... so I'll keep trying. Done the trying and this recipe works.

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