Scappi's Biscotti

Breads & GrainsItalian, 1570Scappi, Opera dell'arte del cucinare, Book VII recipe 142Crown Hospitality SpreadCurrent project — cooking pending

Original

Scappi's biscotti recipe is in Book VII (Libro settimo), recipe 142 of the Opera. Helewyse de Birkestad (SCA name) provides the Italian text and English translation in her Kingdom A&S entry "Little Morsels: Biscotti from 16th Century Italy" at medievalcookery.com.

Per Helewyse's analysis, the basic proportions are essentially those of a sponge cake: eggs, sugar, and flour in roughly equal weight, beaten until light, baked in a pan, then sliced and dried slowly in a low oven (the "twice-baked" method that gives biscotti their name).

Additional biscotti recipes from Messisbugo (1557), Romoli (1593), and Turco (1636) are collected in Helewyse's companion document "More Biscotti."

Source: Full Italian text + translation — medievalcookery.com/helewyse/biscotti.html

My Redaction

Helewyse de Birkestad provides a full redaction in her "Little Morsels" document. Key method points (paraphrased from her A&S entry):

Eggs beaten with sugar until very light
Flour folded in gently
Anise seed as typical flavoring (Scappi uses anise; other sources add cinnamon)
Baked in a tart pan, then sliced and returned to a low oven (~210°F / 100°C) for 90 minutes, turning every 15 minutes
Left in the turned-off oven overnight to complete drying

Helewyse's conversion note: The Italian libra was 12 ounces (not 16), per Zupko's Italian Weights and Measures. Important for scaling.

Source: Helewyse — medievalcookery.com/helewyse/biscotti.html

For hospitality service: Shelf-stable, excellent make-ahead item. Slice thin for a hospitality table. Period sources show biscotti served at the credenza (cold sideboard course) with Madeira wine.