These are the fourth attempts in my pursuit of baking great biscotti that reflect my preference: crunchy but soft, and have strong almond flavour! 

Biscotti, also known as cantuccini (coffee bread), are twice-baked cookies/biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking oven. I heard that these biscuits were originally made to be stored for long periods of time and were particularly useful during journeys and wars. 

Since the rediscovery of the original recipe by Prato-based pastry chef Antonio Mattei in the nineteenth century, his variation is what is now accepted as the traditional recipe for biscotti. It was said that Mattei brought his cakes to the Exposition Universelle of Paris of 1867, winning a special mention. The mixture is composed exclusively of flour, sugar, eggs, pine nuts and almonds that are not roasted or skinned. However, in my opinion, you can always be bold with your creativity and imagination to have best biscotti that you can called your own! 


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