Bis5

Almond Anise
dry and crunchy, these biscuits are best enjoyed with coffee, tea, hot cocoa or even wine!
History: The word biscotti indicates something twice-cooked/baked to be very dry so it could be stored for long periods of time. Pliny the elder, of ancient Rome, boasted that such goods would be edible for centuries. It was particularly useful during journeys and was a staple of the Roman Legions. The first documented recipe for biscotti is a centuries-old manuscript found by an 18th century scholar. In one form or another biscotti (biscuits) showed up in almost every European country. Now they have found an added home with Russian Cookie House where we have experimented with many new flavors. And by the way, in Russian they are called Sukhariki.
Ingredients: Flour, Vegetable Oil, Eggs, Sugar, Almond Extract, Almonds, Anise Seeds, Baking Powder, Salt
Sugar-free: Flour, Vegetable Oil, Eggs, Granulated Isomalt, Almond Extract, Almonds, Anise Seeds, Baking Powder, Salt

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