Source: Nonna (my grandmother) 1980’s
My mom has been making these hard, Italian cookies for as long as I've been around. Over the years, I have been able to enjoy biscotti cookies from my nonna, my aunties, and other Italian friends. One great biscotti memory was from a wonderful old Italian friend nick-named, “Chick”. He was a spirited old devil, who would get in his kitchen every December and bake several batches of his biscotti cookies for all his compadres. We were lucky enough to be in his group, and would get his famous christmas delivery every year. They were delicious. Here's to you, Mondo "chick" Chickarello. Bake up a batch, and bring some to share with your compadres. Enjoy.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 people
- 3 1/2 cups flour
- 3/4 tsp sea salt fine
- 1 tsp baking powder
- 1 Tbs anise seeds
- 4 cups whole almonds or hazelnut coarsly chopped
- 4 eggs large & organic
- 2 egg yolks
- 1 egg white for brushing
- 2 cups sugar plus extra for sprinkling
- 2 tsp vanilla extract
- 2 Tbs almond liquor such as Disaronno or Amaretti
Adjust oven rack to lower middle and upper positions and heat oven to 325*. Line two large rimmed baking sheets with parchment paper.
Whisk flour, baking powder and salt in a medium bowl.
Beat eggs, egg yolks and sugar with an electric mixer in a large bowl until light, about 2 minutes, beat in vanilla, liquor and anise.
Combine wet with dry ingredients and then almonds to form sticky but workable dough.
On your paper lined baking sheet, pour the dough in the center of the sheet. You might use 1 sheet, or 2, depending on the amount of batter.
Begin your first bake. Place sheet in oven and bake for about 20 minutes or until firmly set and a golden brown color. This step the cookies are almost baked.
Take sheet out, and slice about 1" thick sticks, so cut on a diagonal. paint on egg white, sprinkle top w/ a tad of sugar and return to a reduced oven at 100-150 Celsius to dry out and harden This step usually takes 30-45 min.
take out when finished and let cool completely. Biscotti's should be hard and strong.
here is how they look from the side