|'Carquinyoli' Spanish style Biscotti|
A manuscript was discovered in the eighteenth century by scholar Baldanzi Amadio, in this manuscript which was centuries old a recipe for a twice baked cake was documented and this was the origins of the Biscotti recipe. The original traditional recipe consisted only of flour, sugar, eggs, pine nuts and almonds. No baking powder nor essences where used.
Modern styles of Biscotti now add various flavours, pistachios, pecan nuts, orange zest and they are sometimes dipped in chocolate. When traveling through Spain or Italy Biscotti or the local variation can be found in the biscuit section of the supermarket. The Biscotti is amazingly hard so you need good teeth and is definitely best dipped into coffee or sweet wine to soften.