Cranberry-Orange Pistachio Biscotti
Traditional biscotti, also known as “Cantucci or Cantucci di Prato”, are Italian almond biscuits, or cookies. The English translation means “twice-baked”. The name is not meant to be clever: you bake this well-known Italian favorite twice. A double bake allows you to get the lovely golden hue and crispy texture that goes so well with a cup of coffee, or even better a nice Vin Santo wine following a meal.
Most people associate these Italian biscuits with the Tuscany region of Italy. They can be traced back to Roman times. The Roman biscotti were more about convenience and were considered an ideal travel food, as opposed to a nibble after a leisurely dinner. Biscotti were baked twice to dry them out as much as possible making them durable for travel. It was not until the fall of the Roman Empire that a Tuscan chef reintroduced biscotti, pairing it with a sweet wine used for soaking. Traditional biscotti are flavored with almonds, the almonds came from the groves of Prato, thus taking the name Cantucci di Prato that I mentioned above.