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Italian Cookies
Pignoli are a Sicilian cookie. They are a very popular cookie in all of Southern Italy. These cookies are a light golden color. They are moist, soft and chewy and are made from almond paste. They are topped with pignoli nuts, more commonly known as pine nuts. They are a popular Italian holiday treat, especially at Christmas time.
Biscotti (bee-SKAWT-tee) – In Italian, biscotti means, "twice cooked." The word biscotto is derived from bis (twice) and cotto (cooked). Biscotti is also the generic term for cookies in Italian. The dough is formed into logs and baked until golden brown. The logs are then sliced, and the individual biscotti are baked again to give them their characteristic dryness. The shelf life of biscotti are three to four months without preservatives or additives. Other countries have their version of this cookie - Dutch rusk, French biscotte, and the German zwieback
According to the Arnott Biscuit Company:
One of the earliest records dates biscuits back to second century Rome. Biscuit comes from the Latin word 'bis coctum' which means, 'twice baked'. Back then, 'biscuits' were unleavened, hard, thin wafers, which had a low water content. As they contained very little moisture they were the ideal food to store, as they wouldn't become mouldy quickly.
Early Seaman’s biscuits, also known as hard tack, probably were the first version of biscotti. They were the perfect food for sailors who were at sea for months at a time on long ocean voyages. The biscuits were thoroughly baked to draw out the moisture, becoming a cracker-like food that that was resistant to mold. Biscotti were a favorite of Christopher Columbus who relied on them on his long sea voyage in the 15th century. Historians believe that the first Italian biscotti were first baked in 13th century Tuscany in the in a city called Prato.
1596 - Recipe for a biscuit that is similar to biscotti from the 1596 cookbook called Goode Huswife's Jewel by Thomas Dawson. This is a recipe for an anise seed biscotti-type confection that gets a drying in the oven, just as modern biscotti:
To make fine bisket bread - Take a pound of fine flower, and a pound of sugar, and mingle it together, a quarter of a pound of Annis-seedes, foure eggs, two or three spoonfulls of rosewater put all these into an earthen panne. And, with a slyce of wood beat it the space of two houres, then fill your moulds half full, your moulds be of tinne, and then lette it into your oven, being so whot as it were for cheat bread and let it stande one houre and an halfe: you must annoint your moulds with butter before you put in your stuffe, and when you will occupie of it, slice it thinne and dry it in the oven, your oven beeing no whotter than you may abide your hand in the bottome.
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