and then any wet flavouring (e.g., almond extract or liquor), before being added to the dry ingredients. Following twice baking (once in long slab form, secondly in cut sliced form), the biscotti may be dipped in a glaze, such as chocolate. Use Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo. Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea. In Catalonia, carquinyolis are usually served with a small glass of a sweet dessert wine, such as muscat or moscatell. Culture In the Catalan city Vic, "Carquinyoli" is also the name of a ceremonial figure who orchestrates an annual summer festival in honor of the patron saint Albert of Sicily. In Vilanova i la Geltrú, biscotti with almonds are called currutacos and are most typically associated with Palm Sunday, when they are used to ornament the palm leaves that are distributed to worshipers. Biscotti are much used as an ingredient in a variety of traditional dishes. In Catalonia, such dishes include rice with sardines and rabbit with snails. They are also used in sauces with onions (specifically calçots). In coastal Baix Llobregat, biscotti are used in the sauce for a dish of duck stuffed with turnips. See also Biscocho Biscuit Bizcocho Catalan cuisine Crouton Hardtack Ka'ak Mandelbrot (cookie) Pignolo (macaroon) Rusk Zwieback References Umberto Mannucci, Bisenzio tradizioni e cucina, Libreria del Palazzo, Prato, 1973. Notes External links Recipes Cooking For Engineers: biscotti recipe Twice-Cooked Delights. Retrieved February 26, 2005. Italian pastries Catalan cuisine Biscuits Almond cookies Twice-baked goods Wine culture Coffee culture Cuisine of Tuscany Italian products with protected designation of origin