Contributor: Lucia Fanton
They are the most famous Venetian Biscuits, wide spread in the World by the "Colussi" Trade Mark. Thin, crisp, and slightly sweet, they are perfect for a sober tea or used instead as a spoon to taste whipped cream, or dunked into warm chocolate. To offer chocolate at the guest was a sign of distinction in the Ancient Venezia, at less from the 17th-18th century, telling by the comedies of those times. The Baicoli are also served as a support with sweet or liqueur-like wines.
400 g 00 wheat flour
50 g melted butter
50 g caster sugar
1 glass of milk
15 g brewer’s yeast
Knead 50 g wheat flour with the yeast dissolved in a little warm milk and let it stand until it doubles its volume. Put the remaining flour mixed with the sugar in a cup, and knead it, first with the melted butter and then with the milk that is just a little warm, of course.
Join the mixture and combine with the previously leavened bread. Allow the whole mixture to leaven again in a switched off oven, together with a little pot of boiling water, for just more than an hour.
Then divide the dough into 6 little chubby cylinders and put in the oven at 180o for about not more than 15 minutes.
The half-cooked breads must rest on the plate inside the oven paper for 24 hours. After that, slice them very thinly and put them again in the oven until golden at about 200o.
Original Venetian Version
Le confezioni di Baicoli "Colussi", Marca ormai emigrata in altre mani da quelle dei Colussi veneziani, riporta questa poesiola che penso quasi ogni bambino oggi almeo trentenne abbia imparato a memoria:
No gh’è a sto mondo no, più bel biscoto
Più fin, più dolse più lisiero e san
par mogiar ne la cicara o nel goto
Del baicolo nostro venessian.
Non c’è al mondo, no, più bel biscotto
> più fine, dolce, leggero e sano
da intingere alla chicchera o nel gotto
del baicolo nostro veneziano.
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