{"id":35034,"date":"2022-11-10T15:01:44","date_gmt":"2022-11-10T14:01:44","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=35034"},"modified":"2024-04-21T17:17:27","modified_gmt":"2024-04-21T15:17:27","slug":"kings-biscuits-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/kings-biscuits-recipe\/","title":{"rendered":"The King’s Biscuits, recipe and history of cantucci of Bologna"},"content":{"rendered":"

The King’s Biscuits look like cantucci both in shape and double baking.
\nAnd just like cantucci, you can serve them at the end of dinner with vin santo and a good story (theirs).<\/p>\n

The King’s cookies are crumblier and softer to the bite than their Tuscan cousins.<\/p>\n

The dough preparation is straightforward. After combining all the ingredients by hand or in the planetary mixer bowl, cut the dough into several pieces, giving each one the shape of a strand, and put the baking tray into the hot oven for the first of the double cooking, called biscottatura, just like for cantucci.<\/p>\n

After the first baking, the strands are cut diagonally to form cookies and return to the oven for a few minutes at a low temperature.<\/p>\n

At this point, they are allowed to cool before dusting with powdered sugar.<\/p>\n

I will leave you with the traditional Bolognese recipe. Then you choose your way. Don’t use candied fruit if you don’t like it, but at least add anise liqueur so you don’t lose all the typical characteristics of this historic recipe, which was created to greet the visit of the King of Italy to Altedo, a town in the Bolognese countryside, in 1918.<\/p>\n

 <\/p>\n

\"Recipe<\/p>\n

The history of the King’s Biscuits<\/span><\/strong><\/h4>\n

On June 6, 1918, King Victor Emmanuel III of Italy visited the Bassa Bolognese area, once full of rice fields. On his tour, he also went to Altedo, a hamlet in the municipality of Malalbergo, a few kilometers from Bologna, where he was interested in the new methods used for rice cultivation.<\/span><\/p>\n

The motorcade, headed by the king’s car, a Fiat 510 Torpedo built for him, entered the town at 10:15 a.m. And here, a half disaster occurred.<\/span><\/p>\n

Mayor Zeno Pezzoli was not ready. Known for not being an early riser, he was still intent on dressing and sent his daughter Anna to do the honors and stall.<\/span><\/p>\n

The girl found a flower bouquet at home and thought to offer it, but the bunch bathed Victor Emmanuel III’s royal pants. The people who traveled with the king were astonished, but Vittorio Emanuele smiled. When, at last, the mayor was ready to go, the royal procession began a tour of agricultural cooperatives in the area.<\/span><\/p>\n

At the end of the inspection, the mayor of Altedo offered a banquet, during which Tuda Martinelli Pezzoli offered cookies created for the occasion.<\/span><\/p>\n

The king, who liked these cookies so much, offered Tuda the opportunity to use the Royal House patent.\u00a0<\/span><\/strong><\/p>\n

It must have seemed too much to the good woman, who declined. However, she asked permission to call them the\u00a0<\/span>King’s Biscuits<\/span><\/strong>. Vittorio Emanuele gave the honor, and he climbed back into his Torpedo carrying some cookies wrapped in a knotted handkerchief.<\/span><\/p>\n

Buona cucina, Monica<\/p>\n

More Bolognese cookie recipes<\/strong><\/h5>\n

Bologna has a rich and varied tradition of local cookies, including ravioli, zuccherini, sabadoni, and gialletti.
\nSt. Joseph’s raviole<\/a> and zuccherini montanari<\/a> can also be found in the city’s bakeries. Others are disappearing, such as mistocchine<\/a>, simple sweets made with chestnut flour and water (vegan and gluten-free), or Fave dei Morti<\/a>, typical cookies during All Saints’ Day (another gluten-free recipe).<\/p>\n

Keep in Touch<\/b><\/h5>\n