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Rebuilding the Past - For the Future

Last Update

January 24, 2011

Biscoche (Biscotti) submitted by M Schaubs

The use of Biscoche was documented by Lewis Garrard in 1847 in Wah-to-yah and the Taos Trail.  The party Garrard was traveling with obtained Biscoche prior to leaving Taos, Mexico on their return trip to Bent’s Fort.  The Biscoche appears to have been an ideal trail food, because it was packed in a large bag lashed to one of the pack animals.  Below are given some of Garrard’s statements:

“Hatcher, concluding that we had better return to the ranch, proposed to do so, and one afternoon we left, first loading our packmule at George Bent’s [in Taos] with a bulky bag of biscoche-hard bread.” “Near the willow bushes we pulled the saddles from our jaded mules, placing them on the brown sward; and, watering and hobbling the animals in a sheltered spot, sat down to the beef and biscoche soaked in aromatic Java from the time-honored little tin kettle.” “..a tin cup of coffee and biscoche served to break our fast.”“Building a fire near the brook, we were quietly seated by the blazing logs-the meat cooking, and the mouth of the biscoche bag convenient.  The biscoche occupied the center of the circle when we ate…”

Garrard’s Biscoche appears to be the Italian Biscotti.  The root words literally mean “twice baked.”  Today Biscotti is a type of hard cookie for dunking in coffee or milk.  There are many different recipes for Biscotti, and there is no way to know how Garrard’s biscoche was made.  Here is one recipe for Biscotti. 

Recipe:

2/3 cup granulated white sugar  

2 large eggs  

1 teaspoon pure vanilla extract  

3/4 teaspoon baking powder  

1/8 teaspoon salt  

1 3/4 cups all-purpose flour  

3 ounces unsweetened baking chocolate, chopped in 1/2 inch or smaller pieces (for greater authenticity use only Mexican chocolate)   

Directions: Preheat oven to 350 degrees F (180 degrees C).  

Line a baking sheet with greased aluminum foil.  Set aside.

Use an electric mixer to beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes).  (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)  At this point beat in the vanilla extract.   Add flour, baking powder and salt and mix until uniformly combined.  Fold in the chopped chocolate.  

Place the dough on the foil lined baking sheet and form into a log, about 12 inches long and 3 1/2 inches wide.  The dough is very sticky and it helps to moisten your hands with water as you form the log.  Bake for 25 minutes, or until firm to the touch.  Remove from oven and let cool on a wire rack for about 10 minutes.  Transfer log to a cutting board and cut it into slices about 3/4 inch thick.  Place the slices on the baking sheet so they stand vertically, with about 1/2 inch space between each slice.  Bake for another 10 minutes or until slices turn a light golden brown.  Remove from oven and let cool.  Store in an airtight container.  

Makes about 16 slices.  

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