Nonni’s Biscotti

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.

Share this post

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

Magazine Search

Recent Food articles:

From salad to shortcake, ways to enjoy the heart-shaped berry
March 25, 2015
"Please, sir—I want some more!"
February 25, 2015
February 24, 2015
Operating instructions for America's favorite fruit
January 27, 2015
Chocolate from bean to bar
January 26, 2015
Dishes to warm you up and maybe even ward off the common cold
January 6, 2015
Fruit is a colorful and sweet addition to your holiday table
December 2, 2014
Adventures of a self-taught home cook
October 29, 2014
Fruit Can Surprise even The FruitGuys
October 24, 2014

More recent articles:

Happy Administrative Professionals Week!
April 22, 2015
The harder your workout, the bigger your health benefits
March 25, 2015
How to keep restaurant work lunches from derailing your diet
March 25, 2015
Everybody into the carpool!
March 25, 2015
March 24, 2015
One exercise can condition from head to toe
February 25, 2015
From bats and bees to soil and hedgerows, The FruitGuys Community Fund Class of 2014 reports on its projects
February 24, 2015
Sitting on the job: a bad idea?
February 24, 2015

Sign up for the monthly newsletter

 

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.