The Latin root of the Italian word “biscotti” means “twice baked”. This refers to the actual process of making this dessert. The dough is first baked as a whole loaf, and then sliced into smaller pieces which are baked again. The point was to make the biscotti crunchy and dry, and thus extend their storage period.

Back in the days of the Roman Empire, such twice-baked breads were practical for long journeys or combat rations for soldiers. Nowadays biscotti are simply enjoyed as dessert. Depending on the regional culture, it can be eaten along with an alcoholic beverage like fortified wine or a hot drink like coffee or tea.

Traditional recipes of biscotti only make use of flour, eggs, sugar, and almonds or pine nuts. Current preparations however may now include yeast, baking powder or fat such as butter, vegetable oil or milk. A quite popular present-day variation is coating or glazing biscotti with chocolate. It is the quality of the basic ingredients as well as those of the modern additional ingredients that give commercial biscotti products potential health risks.

Read further to discover the negative effects of biscotti (and be sure to also check out the recommended soak times for beans, grains, legumes, nuts and rice.) Continue reading →