Nonna Cornaccio's Biscotti

 

Nonna Cornaccio sipping a well earned digestivo after cooking for hours!

This is my Nonna Cornaccio's famous Biscotti recipe she brought from Naples Italy to the states and is a cherished recipe for our family. See very important tips below for perfect crunchy biscotti!

Ingredients

2 & 3/4  cups all purpose flour *(her recipe called for 2 & 1/2 cups and only 1 tablespoon almond extract)

1/4 cup softened not melted butter

1/4 teaspoon salt

1 cup sugar

2 tablespoons almond extract

3 eggs 

semi sweet chocolate chips for topping

Directions

Mix butter and sugar in stand or hand held mixer, add in flour and salt and eggs and extract and mix just until a dough forms, if too soft add more flour by tablespoon. *My Nonna used less extract but I use more so I need a little more flour. It should be firm but slightly sticky.

Scoop dough out and for 2 sticky-ish balls cover and place in fridge until cold, a few hours or over night or freeze for future use.

Set oven to 350

Form 2 logs and place on parchment baking for 20 minutes.

Pull out and cool, then slice into biscotti shapes, turn over to sides and bake 10 more minutes.

flip over and bake 3 more minutes. Cool completely before next step.

OPTIONAL: Melt chocolate and spread thinly on flat sides of each biscotti ( I use a small frosting knife) then place the cookie tray in fridge to set. 

Remove and serve at room temp, these last 1 week.

Important Tips for crunchy biscotti: 

Form long thin and logs and slice pretty thin or else  they’ll be cakey, these are small not like the big lstore bought biscotti! 

Use regular butter not Irish butter.

Turn back on to bottoms (like they baked initially) to cool.

Spread chocolate thin.

Remove from fridge as soon as the chocolate sets and keep covered at room temp.