{"id":14703,"date":"2019-12-06T17:51:47","date_gmt":"2019-12-07T01:51:47","guid":{"rendered":"https:\/\/travelingboy.com\/travel\/?p=14703"},"modified":"2019-12-18T07:20:00","modified_gmt":"2019-12-18T15:20:00","slug":"christmas-biscotti-alla-genovese","status":"publish","type":"post","link":"https:\/\/travelingboy.com\/travel\/christmas-biscotti-alla-genovese\/","title":{"rendered":"Christmas Biscotti alla Genovese"},"content":{"rendered":"

\"Audrey's<\/p>\n

\"biscotti\"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<\/em>. Pronounced in Italian as bee-SKOH-tee, it literally means \u201ctwice baked\u201d \u2013 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 also take containers of biscotti<\/em> with them on their long sea voyages.<\/p>\n

The modern day renaissance of biscotti<\/em> began in Tuscany<\/a>, where it is known as biscottini<\/em> or cantucci<\/em>, 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<\/em> can vary from region to region. In Sicily<\/a>, biscotti a rumba<\/em> are diamond-shaped cookies and Regina<\/em> (queen\u2019s biscuits) are sesame seed biscuits.<\/p>\n

\"biscotti\"<\/p>\n

In the Boitano family household it would not be Christmas without my Italian immigrant grandmother\u2019s plate of biscotti<\/em> which stemmed from her region of Liguria<\/a>. There were countless other sweet delights on the table, but biscotti<\/em> were everyone\u2019s favorite.<\/p>\n

\"Adelina\"
Adelina Boitano Bogny<\/span><\/figcaption><\/figure>\n

Here\u2019s her recipe that makes about 9 dozen.<\/p>\n

    \n
  • 2 cups sugar<\/li>\n
  • 1 cup melted butter<\/li>\n
  • \u00bc cup anise seeds<\/li>\n
  • 2 tablespoons of vanilla (sometime whiskey)<\/li>\n
  • 6 eggs<\/li>\n
  • 5 1\/2 cups of all-purpose flour<\/li>\n
  • 1 tablespoon baking powder<\/li>\n
  • 2 cups coarsely chopped walnuts<\/li>\n<\/ul>\n

    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.<\/p>\n

    Directly on a butter-greased baking sheet, shape dough with hands to form flat loaves and \u00bd 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<\/p>\n

    Remove from oven and let loaves cool on baking sheets until you can touch them, then cut into diagonal slices \u00bd to \u00be 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.<\/p>\n

    Buon appetito!<\/em><\/p>\n

    This article is dedicated to the memory of Adelina Boitano Bogny: June 26, 1902 \u2013 January 11, 1997.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Today, the whole world seemingly knows of biscotti. Pronounced in Italian as bee-SKOH-tee, it literally means \u201ctwice baked\u201d \u2013 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.<\/p>\n","protected":false},"author":9,"featured_media":14704,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[3172,3170,556,29,30,3171],"class_list":["post-14703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel-recipes","tag-adelina-boitano-bogny","tag-biscotti","tag-christmas","tag-italy","tag-recipe","tag-tuscany"],"yoast_head":"\nChristmas Biscotti alla Genovese - Traveling Archive<\/title>\n<meta name=\"description\" content=\"Biscotti literally means 'twice baked' \u2013 with the result of an absence of any moisture in the biscuit, thus making it resistant to spoiling.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/travelingboy.com\/travel\/christmas-biscotti-alla-genovese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Christmas Biscotti alla Genovese - 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