biscotti
cantuccini

I have a thousand questions, but first we talk about biscotti.

And now it is time to add Italian biscotti to the list.

But when I tried her recipe for biscotti, half the volume was just enough.

In a tall tin container that had once held biscotti.

The new Heatter book is much more than biscotti, however.

Traditionally it was kept on hand to be served with biscotti to guests.

These biscotti will definitely stand up to dunking but are also great on their own.

The coffee is excellent, and along with a few biscotti should suffice.

A plate of biscotti would go well with coffee.

There is no dessert, not even espresso - but you can get biscotti.

The excellent lemon biscotti should be offered by the plateful.

Rock-hard biscotti needed good, strong espresso, which was not to be had.

"Do you want to have some thinly sliced biscotti?"

Later, when you think the meal is over, he comes again, bearing a plate of exceptionally good biscotti.

"Usually the kid ends up with the biscotti, while the mother eats the cupcake."

They munched on biscotti and fresh fruit as most of the restaurant cleared out.

It's possible to get biscotti or a few scoops of gelato, but that's not the idea here.

"We have biscotti and doughnuts, things we like better with coffee."

In the restaurant I serve it with biscotti.

The breads, muffins and biscotti are made on the premises daily.

One of the best sampled was a simple biscotti at a cart outside the Thriftway market.

He even learned how to bake biscotti and crème brûlée.

The hazelnut-rich biscotti were among the best of those sampled during our coffee caravan.

For dessert: a few biscotti and a taste of the wine bar's many grappas.

Three little chocolate biscotti appear with the check.

"They moved out six months ago," he said, looking down and fiddling with the wrapper of his Cantuccini biscuit.

I quite like it, in cantuccini or nougat.

Also called cantuccini, they are made with almonds and are traditionally dipped in a glass of vin santo.

In modern Italian usage, the term biscotto is used to refer to any type of hard twice-baked biscuit, and not only to the cantuccini as in the past.

Today the regional variations of the original are still adhered to, but the modern mass-manufactured biscotti are in fact closer to cantuccini, variations of biscotti.

Aficionados say that one particular type of biscotti - cantuccini di Prato - from the Mattei bakery in Prato, 10 miles northwest of Florence, makes the best match.

The wine and water flow and if you're lucky you might get a complimentary plate of cantuccini (a type of biscuit) and glass of moscato (an Italian dessert wine) with the bill.

The term cantuccini is most commonly used today in Tuscany, but originally refers to variations or imitations which deviate from the traditional recipe in a few key points such as the use of yeasts, acids (to make them less dry) and flavourings.