Category: Recipography

biscotti

At  Nino’s, we’re surrounded with great people, products and ingredients. It’s also very culturally diverse, and we love that. Of course, even though we’re an international marketplace, because of our late founder Nino Salvaggio’s heritage, many people think of us as being a bit more Italian. (We’re not complaining, because by category, Italian food is still THE most popular cuisine in America.)

So it only stands to reason that if you walk our store, you’ll see a fair share of things like rapini, eggplant, garlic, pasta, pasta sauce, polenta, olive oil, Italian cheeses of all sorts and–wait for it now–

Biscotti.

Maybe best of all, unlike most cookies, the fruits of your labor can be enjoyed for quite some time if you store them in an airtight container. If you’d like to make your own biscotti, it’s really not that hard to do. As a matter of fact, if it turns out hard, you’re doing a pretty good job. So, without further ado, here’s our recipe:

Classic Biscotti
Makes about 4 Dozen Biscotti Cookies

 
½ CupClarified Butter
1 CupGranulated Sugar
½ tspSalt
1 eaOrange, Freshly Zested
1 eaLemon, Freshly Zested
1 TBSPAnise seed
3 EggsExtra-Large
3 CupsAll-Purpose Flour
1 TBSPBaking powder
½ tspBaking soda
2 CupsAlmonds, Sliced & Toasted
½ CupPistachios, Chopped Pieces

1. Pre-heat oven to 325 F.

2. Beat together butter, sugar, salt, lemon and orange zest, and anise seed until light.

3. Add eggs, one at a time, blending after each addition.

4. Stir in the flour, baking powder, baking soda and nuts.

5. Divide finished dough into three sections.

6. With buttered fingers, shape each portion into a log approximately 1 1/2 inch in diameter and place on a lightly greased cookie sheet. Repeat with the other two portions, and space logs at least 4 inches apart.

7. Using your palms, flatten each log to a 1-inch thickness.

8. Bake 25 minutes, rotating cookie sheet halfway through the baking.

9. Remove the loaves from the oven and allow to cool.

10. Using a thin, sharp-bladed or serrated knife, cut logs into approximately 1-inch wide cookies, at a 45-degree angle.

11. Place slices, cut side down on a cookie sheet, and re-bake at 275 F an additional 45 minutes or until very dry. Remove cookies from the oven and cool. Cookies may be dipped in chocolate or dusted with powdered sugar.

12. Store cookies in an airtight container.

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