Nonna’s Italian Biscotti

Okay, it’s official! We’re over these winter blues and to try to warm up your soul and tummy we’re giving you our Nonna’s recipe!

Grab a cup of hot tea or coffee (or beverage of your choice) and enjoy this recipe because it’s a LEGACY!


1 cup sugar (your choice)
1/2 cup of extra virgin olive oil (butter flavored or mild like Arbequina)
1/2 cup sem-sweet chocolate
1 teaspoon pure vanilla extract
1 cup slivered almonds
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon himalayan sea salt


Stir together sugar, olive oil, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, chocolate and sea salt until just combined.

Chill dough, covered, 30 minutes.

Preheat oven to 350°F with rack in middle.

Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased 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, 5-10 minutes. Transfer to rack to cool completely.

Bakers’ note:
Biscotti improve in flavor if made 1 to 2 days ahead. Keep in an airtight container at room temperature.



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