Nonni’s Biscotti

Share this post

Classic Italian Cookies for the New Year
By Pia Hinckle

Biscotti are twice-baked biscuits, cookies but not too sweet, that originated in Tuscany, in the town of Prato, to be exact. My Italian great-grandmother Pia was from Convalle, a tiny hilltop town outside of Lucca, and brought her version of biscotti to America when she immigrated in 1912.

My mother Denise bakes her grandmother’s biscotti recipe each Christmas. We all look forward to the smell of the warm loaves of dough when they come out of the oven and the crispy biscotti after they have been sliced and baked again.

Biscotti are perfect to soak in coffee, tea, or a glass of red wine, or to enjoy on their own. Because the dough needs to rest for at least 4 hours (or overnight), it can be prepared ahead of time and then baked. They are great to give to friends as a New Year treat.

Nonni’s Walnut Biscotti

Makes about 6 dozen biscotti. Will keep in airtight container for up to 2 weeks.
(Note: This recipe can be halved to make a smaller batch.)

EQUIPMENT

  • Extra large mixing bowl
  • 2 baking sheets

INGREDIENTS
10 eggs
2 1/2 cups sugar
6 cups flour
6 teaspoons double-acting baking powder
1 stick (8 tablespoons)  of melted butter
2 tablespoons Crisco (melted) or olive oil
1 teaspoon vanilla extract
1 teaspoon almond extract
4 ounces whiskey (or sweet vermouth)
1 1/2 cups freshly shelled walnuts, coarsely chopped

DOUGH  

  • Using an extra large mixing bowl, whisk the eggs together with the sugar, melted butter, Crisco, vanilla & almond extracts, and whiskey.
  • Add the nuts and mix well with a large wooden spoon.
  • In another bowl, combine the flour and baking powder.
  • Add slowly to the egg mixture, mixing well until combined, then adding more.
  • Cover the bowl and refrigerate for a minimum of 4 hours, or overnight. The dough will rise some.

BAKING

  • Preheat oven to 350.
  • Prepare a floured surface.
  • Remove the dough from the bowl and knead the dough, adding flour until it is no longer tacky.
  • Divide the dough into five equal sized loaves.
  • Grease the baking sheets and place 2-3 loaves on each one.
  • Bake until loaves begin to brown on bottom and a toothpick comes out clean, about 10-15 minutes. Pay attention that they do not burn.
  • Remove loaves and slice like a loaf of bread into 1-inch pieces.
  • Lay the slices flat on a baking sheet and put back into the oven. Bake until bottom of slices begin to brown, about 10-15 minutes.
  • Remove and turn slices over and bake other side until brown, about 10-15 minutes.

Store in container for up to two weeks.

Comments (2)

  • anon

    How much is a cube of butter? I stick or 1/4 lb. maybe?

    Jan 18, 2013
  • anon

    Yes, 1 stick of butter, 8 tbsp (1/2 cup).

    Jan 22, 2013

Sign up for our monthly newsletter

 

Recent Food articles:

Thirteen ways of looking at a strawberry
April 15, 2016
Three fresh salads with spring ingredients
March 29, 2016
The history and health benefits of avocado
March 24, 2016
Warming soups packed with nutrition to power you through to spring
February 24, 2016
February 12, 2016
Ancient grains: the hype and the health
January 26, 2016
Three lunch options packed with fiber, veggies, and protein
January 25, 2016
’Tis the season to enjoy a bowl of chili
December 16, 2015
November 15, 2015

More recent articles:

Five tips for spring-cleaning the office
April 26, 2016
Five steps to getting your bike ready for spring
April 26, 2016
Get strong and healthy in the weight room
April 19, 2016
Meet The FruitGuys Community Fund’s class of 2016
April 14, 2016
Your donation will fund a small farm’s sustainability project
March 24, 2016
Food logging can help you lose or maintain your weight
March 23, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.