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| 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! This makes a little over 2 dozen if you don’t include the ends, those are for the baker!
Ingredients
2.5 cups all purpose flour
1/4 of a stick of butter (1/8 cup) softened not melted!
1/4 teaspoon salt
1 cup sugar
1.5 tablespoons almond extract
3 eggs
Optional: 1 cup semi sweet chocolate chips melted for topping
Directions
Mix butter and sugar in stand or hand held mixer, add eggs and extract and mix , mix eggs and extract in a separate cup then pour in slowly so eggs can incorporate and mix until a dough forms.
Scoop dough out and place in a baggie and put in fridge until cold or over night or freeze for future use.
Set oven to 350
Form 2 logs and slightly flatten, see photo below, and bake for 25 minutes. They need to be firm in center, if they aren’t they will not cut properly. If it’s still very soft in center put back in for 3 more minutes.
Pull out and cool to touch (they won’t cut properly if not cooled) , then slice into diagonal slices (see below) turn over to sides (see below) and bake 10-15 more minutes. Flip to other side for 3-5 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 at room temp.
Important Tips for crunchy biscotti:
Form long thin and logs and slice thin or else they’ll be cakey, these are small not like the big store bought biscotti!
Use regular butter not Irish butter as it will change the recipe.
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.
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