From the innovative kitchen of the American Academy in Rome come fifty authentic, simple recipes for Italian bite-sized cookies, or biscotti. They are divided into five categories—Milk and Wine; Nuts; Honey, Citrus, and Spice; Meringue; and Chocolate. Some are dry and not too sweet—traditional Italian biscotti that are eaten for breakfast with caffè latte or dipped into a glass of vino dolce—others recall medieval and Renaissance kitchens and the influence of the spice trade. Whether chocolate, lemon, pistachio, or simply butter, flour, and sugar, each memorable cookie is infused with the history and conviviality of la cucina romana, Chez Panisse, American childhoods, and international friendships.
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