Biscotti or cantucci, paximathakia, fekkas, croquets de carcassonne, kamishbrot, skorpa, zwieback, rusk, bizcochito, mandlebrot or mandel—twice-baked cookies are enjoyed throughout the world. I am of Croatian heritage from the island of Brač and the crisp biscuit škanjate is a local specialty. Growing up, I affectionately called them biscutina. In fact, as a baby, biscutina were my teething biscuits. My mother’s original recipe includes pecans and anise. The addition of cacao nibs compliments these flavors. They are delicious on their own or dipped in coffee, tea, or sweet wine like vin santo or prošek.
Ingredients Flour, sugar, eggs, butter, pecans, cacao nibs, anise, vanilla, baking powder, baking soda, salt