Cacao Nib Biscotti, a.k.a. Biskotina

The biscotti: a relic of gentle-paced time. Behold its feat of extraordinary endurance, the echo of an empire, baked and re-baked in the sun-drenched ovens of Italy. Its form, elongated and crescent-edged, speaks of the hands that kneaded and shaped the dough—a practical affair, and edible for centuries, as Pliny the Elder is said to have boasted.

Indeed, the original bis-coctus was a dry, unadorned bread, its Latin name a reference to the method of its preparation: baked not once, but twice to remove every last vestige of moisture, it was a hardtack, the rugged, frugal nourishment of unceasing Roman legions, meant to ward off hunger on the long, dusty roads of conquest. 

For centuries, this sturdy ration traversed the known world, sustenance for soldiers, travellers, and other assorted wayfarers. Even Christopher Columbus, so legend tells, stashed a hold full of these rusks for his 1492 voyage to the Americas. 

But it was not until the Renaissance, with its re-awakening of beauty and elevated taste, that the biscotti underwent a subtle and refined transformation. It was in the hills of Tuscany, particularly in the storied town of Prato, that the spirit of the country-side took hold: almonds plucked from local groves, a glimmer of honey or even sugar, and a delicate second-bake gave birth to the Cantucci di Prato. 

This newly-adapted biscotti soon swept the peninsula, with each province compelled to add its own flourish. From the sophisticated bitterness of amaretto to the bright, cheerful scent of lemon-infused dough—the variations multiplied, securing biscotti’s place among the customs of merchants and nobles alike, a sweet, crunchy companion to the Vin Santo wine of the region. 

The modern world, of course, took the biscotto from its Tuscan perch and offered it yet another destiny—as quintessential archetype of the ’90s coffee-house tableau; in lidded glass jars atop worn-pine counter-tops, there sat the biscotti, some with hazelnuts, others chocolate-dipped, like treasures held aloft, waiting to be picked.

At Bar au Chocolat, our biscotti is a thing of hand-crafted beauty. Playfully called ‘biskotina,’ it is pecan-and-cacao-nib-studded throughout, and accented by the licorice-tinted lilt of anisette. Its texture is magnificent: rustic-chic, with an irresistibly-light, satisfying crispness. And, when dipped into the steamy, comforting embrace of a warm beverage, its golden-crackled exterior softens, and a richer, more layered flavor-profile unfurls. It is a slow and satisfying communion, an invitation to linger for a bit—perhaps, in contemplation of the history and the simple, artisanal elegance of this twice-baked cookie.

Ingredients Flour, sugar, pecans, eggs, butter, cacao nibs, anisette, vanilla, baking soda, baking powder, salt

Net Weight 130 g (8 - 10 biscotti in gift bag)