Nonna’s Biscotti

I know I’m not the only one to say this, but life can get really, really busy sometimes.  Between friends, family, two jobs, the holidays and this lovely Minnesota winter we have been having this year, it can be hard to find a moment to stand still and enjoy and appreciate everything that has happened over the last year.  So, when that one shining Saturday in January appeared with nothing to do, the first thing that came to mind was baking something new and taking the time to relax. 
It is a given I would be enjoying coffee that morning.  The Question was:  What goes good with coffee?  Answer of the day:  Biscotti.

This is a simple recipe, but set aside an hour or two for cooling the dough and baking time and don’t forget to smile while baking…I am certain that this makes any experiment with food better. 

  Normally, I stand beside my KitchenAid stand mixer with maybe a little too much admiration, but this recipe is better if you hand mix all the ingredients. 

Nonna’s Biscotti


  • 1 cup sugar
  • 1 stick unsalted butter, melted
  • 3 tablespoons brandy
  • 2 teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1 cup whole almonds with skin, lightly toasted, cooled, and coarsely chopped
  • 3 large eggs
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt


  • In a large bowl, stir together sugar, butter, brandy, and extracts until just mixed.  
  • In a separate bowl, lightly whisk the eggs until yokes are broken and they are just mixed together, then stir in almonds. 
  • In a separate bowl, combine the flour, baking powder, and salt.  
  • Then slowly add to the sugar/butter batter.
  • Chill dough, covered, 30 minutes.
  • Pull the dough out of the fridge and preheat oven to 350°F with rack in middle.
  • Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an un-greased large baking sheet.
  • Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
  • Cut loaves into 3/4-inch slices with a serrated knife.
  • Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

Store the biscotti in an airtight container for up to 2 weeks…if it lasts that long.  I know that my beverage of choice on a Saturday morning will be coffee, but this biscotti would go great with tea or as a dessert with a nice dessert wine, such as a muscat or moscatell.

Happy Baking & Re-Baking!!!

*Recipe provided by

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