|Soft Biscotti. Photo: Elizabeth Urbach.|
My family is half Sicilian and a quarter Calabrese (from Calabria in southern Italy), and traditional (for us) Italian holiday food includes a few types of cookies. When my grandmothers were alive, we usually bought our cookies at the Italian bakery, or from the supermarket (Stella D'oro brand used to carry some of our favorites), but now, purchased cookies are less available to us, so in the last several years I've started researching and making some. This has also helped me enjoy all our Italian cookie favorites, since my nut allergies have made most traditional Italian cookies not an option for me (lots of almonds and hazelnuts).
|Soft biscotti in different shapes.|
Photo: Elizabeth Urbach.
-- fromArchimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, 1658.
United States, ca. 1910 – 1950s.
Here's a similar one from Mrs. Beeton:
Ingredients.--14 ozs. of flour. 5 ozs. of sugar, 3 ozs. of butter, 1 egg, the finely-grated rind and juice of 1 lemon, 3 teaspoonfuls of milk, 1 teaspoonful of cream of tartar, 1/2 a teaspoonful of carbonate of soda.
Method.--Beat the butter and sugar to a cream, add the egg, milk, lemon-juice, and rind. Sieve the flour, cream of tartar, and soda, and mix with the other ingredients. Roll out rather thinly and cut into rounds, or cut into long, narrow strips, which, after being lightly pressed into a round shape with the palm of the hand, should be wound round and round to form small cakes. Bake in a quick oven. Time.--To bake, about 10 minutes...Sufficient for about 1 1/2 lbs. of jumbles. Seasonable at any time."
---Mrs. Beeton's Every-Day Cookery, New Edition [Ward, Lock & Co.:London] 1909 (p. 429)
How Accurate Is It?:
"17th Century English Recipes" from the Book of Gode Cookery website