Glossary B

Biscotti refers to a long, hard, twice-baked Italian dipping cookie in various flavors including anise, chocolate, almond and hazelnut.

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Biscotti di fonni refers to fine Savoy biscuits served as a dessert in Nuoro, one of the 7 Regions of Sardinia

Biscotti savoiardi also known as Savoiardi are Italian lady fingers, light and sweet sponge cakes roughly shaped like a large, fat finger used mostly in making Tiramisu

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Biscuit refers to a small round quickbread that is generally made using baking powder

see also:
"Biscuit" is in the UNSPSC Code "27112721"
  Biscuit jointers

Biscuit Rose de Reims refers to a a pink, rectangular ladyfinger. It is one of the specialties from Reims, France. This Biscuit was designed for dipping in a glass of Champagne, since it keeps its shape even when moistened with Champagne. It is also a perfect ingredient for making Charlottes.

Reims is a city in the Champagne-Ardenne region of France.

Biskuttini Tal-Maghmudija refer to oval-shaped almond macaroons covered with white or pink sugar icing specially made for the christening ceremony in Malta. Traditionally, Biskuttini Tal-Maghmudija are served with hot chocolate drink at the family feast/party after the christening ceremony.

Deutsch: Bisonfleisch / Español: Bisonte / Português: Bisonte / Français: Bison / Italiano: Bisonte

Bison in the food context refers to the meat derived from bison, a large, grazing mammal native to North America and parts of Europe. Bison meat is valued for its rich, slightly sweet flavour and is known for being leaner and lower in fat compared to traditional beef, making it a popular choice for those seeking healthier red meat options.

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Bisque refers to a thick, rich cream soup that is generally made from shellfish

Bisque Ice Cream refers to a kind of Ice cream preparation where Ice Cream is mixed with crushed macaroons or nuts.

Moreover, a Bisque Ice Creamis refers to high butter fat Ice Cream with dried macaroons or sponge cake crumbs.

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Bisques is a type of thick soups which are made from shellfish and almost always finished with cream

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