July 19, 2012

Reggio Calabria, Italy. May, 1988

Biscotti X. (Pronounced “beece-KO-tea EEEKS.”) When I traveled back to Italy to help Nick with research for his Great Italian Desserts book, I had already been to that beautiful country four times. This time, however, a new perspective: seeing Italy from the kitchens of its bakeries, restaurants and pastry shops. We were warmly welcomed by chefs and pastry masters throughout the country, watching and photographing as they showed how they created their signature products. These X-cookies, made in the Sicilian tradition (almond paste “dough” wrapped around a citron jam, rolled out into a long “snake,” cut into two-inch lengths, then severed one-third of the way on each end, the ends then spread to form the X) were a simple standout, shown to us by Giulio Nostro of the Pasticceria Margherita, one of the nicest men in the world. Marks the spot and hits the spot, this cookie.

No comments:

Post a Comment