This licorice flavored biscotti is made here in the desert by an Italian who has long ties to Italy; he claims that his family recipe dates from 1592 in Calabria. This biscotti has a crunchy exterior, but it's softer inside than those made commercially today. The owner told me that the biscotti are best dipped into the Italian dessert wine known as vin santo, but since he doesn't sell that wine by the glass, he let me know that dipping it into a red wine was the next best thing. I ordered two biscotti and he poured me a glass of Italian merlot for dipping. I enjoyed my dessert outdoors under the olive tree. The biscotti has some crunch and flavor from slivered almonds, an intense rich anise flavor, and it's not very sweet, which is one of the things I really like about it. When dipped into red wine, it takes on some acidity that really makes it shine.
Location: Frankie's Italian Bakery, 68-845 Perez Road, H30, Cathedral City, California. Date: June 12, 2021.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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