Nonna's Biscotti

Anyone that knows me knows one of my favorite things to make is Biscotti. I have probably made dozens of varieties but this is one of my go to recipes. I consider these the “original” and for anyone that has never had one before I usually have them start trying this version because they are usually crowd pleasers!

I think one of the reasons I love making these so much is it brings back a great memory. My first job was as a part time dishwasher at a local Italian restaurant in Massachusetts. It was owned by the Jacobi family who were very warm, friendly and inviting as I find most Italians to be. I was relating how much I love everything Italian and all the passions and traditions that they celebrate. They quickly invited me over one Saturday morning to their family home, which was right behind the restaurant, to learn how to make biscotti. As an only child, being raised by a single hard working Mom, I relished being invited in to this big warm family and learning how to make this delicious concoction! This is not their recipe but it definitely brings me back to that Saturday afternoon and feeling part of that family and gobbling down these delicious cookies!

Biscotti’s are a rebaked cookie so no matter the variation you make, you are basically making the basic cookie log. Letting them rest. Cutting them on the diagonal and then rebaking to crisp up! It’s that last baking/tanning session that turns up the delicious aromas in the house! You will definitely find yourself making these again and again!

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Recipe

Nonna’s Biscotti

• 1 cup whole almonds with skin, lightly toasted, cooled, and then coarsely chopped

• 1 cup sugar

• 1 stick unsalted butter, melted

• 3 Tablespoons brandy

• 2 teaspoons pure almond extract

• 1 teaspoon pure vanilla extract

• 3 XL eggs

• 2 3/4 cups all purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees.

2. Pour almonds in single layer on a cookie sheet and bake for about 5-6 minutes until lightly toasted. Take out when done, cool and coarsely chop.

3. In a bowl pour in the sugar. Melt the butter. Add the extracts to the butter and stir and then add to the sugar. Next comes in the Quanto Basta method. I do not measure my brandy with a measuring spoon. Trust me, you will not get drunk off of biscotti! The alcohol will cook out but the flavor remains which is what you want. I measure the brandy like I do when adding olive oil to a recipe. I do it by count. I add a three count (3 heavy handed Tablespoons) of brandy right into the mixture. Then add the chopped almonds and stir. Lastly, add your eggs and stir to combined.

4. Add your dry ingredients to the bowl and stir completely. Next, wrap the bowl with plastic wrap and put in the fridge for 30 minutes. This is going to allow all the flavors to blend together. This is an important step and do not skip it.

5. When 30 minutes is up, take out of fridge. With moistened hands, halve the dough and form two loaves on an ungreased cookie sheet. Bake in oven for 30 minutes.

6. When done, take out and let rest for 15 minutes. Then, with a serrated knife, cut each log into roughly 1 in slices on the diagonal and put back on the cookie sheet upright to bake again.

7. Put the biscotti back in the oven and cook for another 25 minutes until golden brown.

8. Let cool and then store in an airtight container at room temperature.

These are absolutely delicious with a glass of wine, a hot cup of coffee, or with an iced cold glass of milk! These are great for breakfast, as a snack, or as a dessert. I like to sometimes add a couple next to a small glass of gelato as dessert for dinner guests. Enjoy!!!