Biscotti Recipe from Tavola di Valmozzola Rustic Northern Italian Cooking

"Biscotti" is as general as the English word "cookie" and can refer to a wide variety of "twice-cooked" confections.  The biscotti most people know are extremely hard and have to be dunked in coffee or wine or they will practically break your teeth. The biscotti I grew up with come from my grandmother's northern Italian village near Parma, the food center of Italy.  The biscotti from this region are buttery and crumbly rather than hard, and they can be a quite addictive. If you don't watch out, you'll be so carried away, you can eat a whole plate full in one sitting. You can watch a video demostrating how to make a biscotti on the SplashTV YouTube channel.

4 c. flour
1 c. sugar
4 eggs
1/2 lb. butter
2 tsp. baking powder
pinch salt
1 tsp. vanilla

Preheat the oven to 350˚.

Cream the butter and sugar. Add the eggs one at a time and the vanilla.Combine the four, baking soda and salt. Add it to the wet mixture.   The dough should be dry enough to handle without making your fingers gooey. 

Divide the dough into four sections. Roll each section into a log shape, then place on a greased and floured cookie sheet.

Flatten the "logs" into small loaves.

Put in the oven for 15-20 minutes until they are a light tan and spring back when you press lightly on the middle.

Remove from the oven and slice the loaves along the diagonal, separating the biscotti so the air can cook them on all sides.

Return to the oven for about 10-12 minutes. Keep an eye on them as they can burn easily. Once they are golden brown, take them from the oven.

Tavola di Valmozzola: Rustic recipes from my grandmother's Italian kitchen
with Susan diRende
produced for Splash Magazines by No Cents Films

Top of Page
Join Splash Magazines

Feature Article

Tempflow™ and Tempur-Pedic® Reviews - What 35 Hours of Research Uncovered

Want Your Business to Male a Splash
<!-- #wrapper -->