Search: Advanced | Preference
Traveling Boy means the travel adventures of the Traveiling Boitanos
Travel adventures of Eric Anderson Boitano
Travel adventures of John Clayton
Travel adventures of Deb Roskamp
Travel adventures of Fyllis Hockman
Travel adventures of Brom Wikstrom
Travel adventures of Jim Friend
Travel adventures of Timothy Mattox
Travel adventures of Corinna Lothar
Travel adventures of Roger Fallihee
Travel adventures of Tamara Lelie
Travel adventures of Beverly Cohn
Travel adventures of Raoul Pascual
Travel adventures of Ringo Boitano
Travel adventures of Herb Chase
Travel adventures of Terry Cassel
Travel adventures of Dette Pascual
Travel adventures of Gary Singh
Travel adventures of John Blanchette
Travel adventures of Tom Weber
Travel adventures of James Thomas
Travel adventures of Richard Carroll
Travel adventures of Richard Frisbie
Travel adventures of Masada Siegel
Travel adventures of Greg Aragon
Travel adventures of Skip Kaltenheuser
Travel adventures of Ruth J. Katz
Travel adventures of Traveling Boy's guest contributors

Ketchikan Bed and Breakfast Service

Panguitch Utah, your destination for outdoor discovery

Alaska Sea Adventures - Alaska Yacht Charter and Cruises

Colorado ad

Sorrel ad

Polar Cruises ad


write me    Feeds provide updated website content        

Biscotti alla Genovese Recipe

Christmas Biscotti alla Genovese
by Ed Boitano

Genoa, Italy

Italy is a young nation in an old land. Through much of its post-Roman history, Italy was fragmented into numerous kingdoms and city-states long before it became a unified republic in 1861. The Italy of today consists of twenty different regions, each offering their own customs and gastronomic holiday traditions. Today, the whole world seemingly knows of biscotti. Pronounced in Italian as bee-SKOH-tee, it literally means “twice baked” – with the result of an absence of any moisture in the biscuit. Known for its resistance from spoiling, it was a staple for Roman Legionnaires; both Christopher Columbus and Marco Polo would take containers of biscotti with them on their long sea voyages.

biscotti

The modern day renaissance of biscotti began in Tuscany, where it is known as biscottini or cantucci, and made with almonds. Some Tuscans call these hard, crunchy cookies wine-dunkers, for they are often times served with wine and dipped into the beverage. Like most Italian dishes, biscotti can vary from region to region. In Sicily, biscotti a rumba are diamond-shaped cookies and b. Regina (queen’s biscuits) are sesame seed biscuits.

In the Boitano family household it would not be Christmas without my Italian immigrant grandmother’s plate of biscotti which stemmed from her region of Liguria. There were countless other sweet delights on the table, but biscotti were everyone’s favorite.

Here’s her recipe that makes about 9 dozen.

  • 2 cups sugar
  • 1 cup melted butter
  • ¼ cup anise seeds
  • 2 tablespoons of vanilla (sometime whiskey)
  • 6 eggs
  • 5 1/2 cups of all-purpose flour
  • 1 tablespoon baking powder
  • 2 cups coarsely chopped walnuts
Ed Boitano's grandmother
Adelina Boitano Bogny

In a bowl, mix sugar with butter, anise seeds, vanilla or whiskey. Beat in eggs. Mix with flour and powder and stir into sugar mixture. Mix in walnuts. Cover and refrigerate for 2 to 3 hours.

Directly on a butter-greased baking sheet, shape dough with hands to form flat loaves and ½ inch thick, 2 inches wide, and as long as the baking sheet. Place loaves, two to a sheet, parallel and wide apart. Bake in a 375 degree oven for 20 minutes or until lightly browned

Remove from oven and let loaves cool on baking sheets until you can touch them, then cut into diagonal slices ½ to ¾ inch thick. Place slices close together, cut sides down, on baking sheets, and bake in 375 degree oven for 15 more minutes or until lightly toasted. Cool on wire racks and store in airtight containers. They can last forever; well, maybe at least a year.

Buon appetito!

Once again, this article is dedicated to the memory of Adelina Boitano Bogny: June 26, 1902 – January 11, 1997.

Care to Share?
Do you have any favorite recipes that you
picked up in one of your travels?
Can you share them with us?
Click here and send them
to Audrey.

Visit other recipes:
Chocolates for Valentine's Day
Super Bowl Recipes
Clayton Lettuce - Delicious!
Lazy Person's Spaghetti con Gamberetti In Aglio, Olio e Peperocino
Sgroppino: Venice Untied
Lazy Person's Farfalle con Piselli e Pancetta
Lazy Person's Raviolini In Butter and Sage
A Penne Peppered Pranzo With Pavarotti
Lazy Person's Blazing Saddles Bean Soup
Hugo: The Alpine Spritz
A Splash of Venice in Every Glass
Lazy Person's "Taste the Salt" Pasta
Lazy Person's Pan-Seared Plum Brandy Pork Chops
Lazy Person's Semolina No. 5 In Red Sauce Minor
Lazy Person's Creamy Prosciutto Cotto Arrosto Pasta
Apfelstrudel
Lazy Person's Bell Pepper Sauce-Based Flatbread Pizza
Lazy Person's Golden Rush Bell Pepper Sauce
Lazy Person's Pancetta 'n' Peppers 'Deep Throat' Pasta
Lazy Person's John Montagu Plain Omelette-Smoked Salmon Panino
Lazy Person's Pesto Based Flatbread Pizza
Queen Viola Cipolla of Tropea
The Caesar Salad
Thanksgiving Recipe - Circa 1621
Smoked Salmon
Spicy Tuna Tartar Sauce
Frikadeller -- Danish Meatballs
Costolette di Vittelo Milanese
Ribollita Reboiled Minestrone
Lutefisk - From Norway
Feijoada Completa
Porotos Granados
Happy St Patrick's Day
Cajun Gumbo
Bangers and Mash
King Cake
Christmas Biscotti alla Genovese
Zsa Zsa Gabor's Dracula Goulash
Sample the Flavors of New Zealand
Cornish Pasties
Pesto alla Genovese
A McDreamy McMeel
The English Countryside: Fresh Food & Real Ale




Hi Audrey,

Love your lamb shanks.

--- Paul, Scottsdale AZ

Haven't been called Tad for . . .gee, maybe I've NEVER been called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain. BRILLIANT?

--- Ken, Shutesbury, MA

I think we must have had an entirely different experience in the UK. (Fresh Food and Real Ale – week 1). We were up in Edinburgh and they served something called ‘Neeps & Tatties.’ The items were boiled so long that I couldn’t even recognize what I was eating. Come to think of it… I couldn’t taste them either. Later I found that Neeps’ are Turnips and ‘Tatties’ are potatoes.

--- Lindy, Phoenix, AZ

My mouth was watering as I read some of your descriptions of the fantastic fare of ... England? I had always felt smug about the lowly reputation of British cuisine as this gave us at least one country with a worse culinary reputation than America's. I guess I'll have to change my views. Your article made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.

--- Sandy Miner, Portland, OR

Thanks for your note. Thanks to Traveling Boy I get to interview a world famous chef this week who is widely recognized as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another culinary tour a little further north and check it out... (I love my job!) --- Audrey

Very interesting, mouth-watering piece by Audrey! (A McDreamy McMeel). Your web site is fascinating!

--- Susie, Victoria, BC

Combining travel, food, and intelligent advice -- BRILLIANT! Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony Bourdain with reservations and CLASS.

--- Tad, Boston, MA


Name: Required
E-mail: Required
City: Required
Feedback:
 

© TravelingBoy.com. All Rights Reserved. 2015.
This site is designed and maintained by WYNK Marketing. Send all technical issues to: support@wynkmarketing.com
Friendly Planet Travel

Lovin Life After 50

Big Sur ad

Herzerl Tours ad

Tara Tours ad

Alaska Cruises & Vacations ad

Dude Ranchers' Assoc. ad

Cuna Law Yacht ad

Cruise One ad

Global Exchange Reality Tours ad

Global Exchange Reality Tours ad

Global Exchange Reality Tours ad

Park City ad