desserts
Grammy’s Biscotti
Grammy’s Biscotti are crisp, golden, and deeply nutty—exactly the kind of old-fashioned cookie that pairs perfectly with coffee or tea. Toasted walnuts give these biscotti their signature flavor, while nocino, a traditional Italian walnut liqueur, adds a rich, aromatic depth. The dough is fragrant with orange zest and just sweet enough to highlight the crunchy texture. Twice-baked to achieve their classic snap, these biscotti hold beautifully for gifting, storing, or dipping into your morning cappuccino. A beloved family recipe elevated with a hint of Italy, and a RizzieFarms favorite.
Ingredients
Biscotti Dough
- 1 1/2 cups chopped walnuts
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter, softened
- 1 cup sugar
- 2 large eggs
- Zest of 1 orange (about 1 teaspoon)
- 1 teaspoon nocino liqueur or walnut extract (vanilla extract may be substituted)
Instructions
- Toast the walnuts Preheat oven to 350°F. Spread **1 1/2 cups chopped walnuts** on a baking sheet and toast for 8–10 minutes, or until fragrant. Remove from oven and allow the toasted walnuts to cool completely.
- Mix dry ingredients In a medium bowl, combine **2 1/2 cups all-purpose flour**, **1 teaspoon baking powder**, and **1/2 teaspoon salt**. Stir well and set the dry mixture aside.
- Cream butter and sugar In a large mixing bowl, use an electric mixer on medium speed to beat **3 tablespoons softened butter** with **1 cup sugar** until the mixture resembles coarse bread crumbs.
- Add eggs, zest, and flavoring Beat in **2 large eggs**, one at a time, mixing until fully incorporated. Stir in **1 teaspoon orange zest** and **1 teaspoon nocino liqueur** (or walnut or vanilla extract) until the mixture is smooth and aromatic.
- Combine wet and dry ingredients Add the dry flour mixture to the egg–sugar mixture in **two additions**, mixing each until just incorporated. Stir in the cooled **1 1/2 cups toasted chopped walnuts**. The dough will be very sticky.
- Chill the dough Scrape the sticky dough onto a large piece of plastic wrap, form it into a rough log, wrap tightly, and refrigerate for about 15 minutes, just until firm enough to handle.
- Shape the biscotti logs With floured hands, divide the dough into three portions. Shape each portion into a log about **1 inch thick and 6 inches long** (or 1/2 inch thick for smaller biscotti—adjust baking time accordingly). Transfer all three logs to a baking sheet, spacing them at least 3 inches apart.
- Bake the first stage Bake the biscotti logs at 350°F for about **40 minutes**, or until golden and firm. Remove from the oven and allow the logs to cool completely before slicing.
- Slice the biscotti Once cool, use a serrated knife to slice each log crosswise into **1/2-inch slices**. Arrange the slices cut side down on the baking sheet.
- Second bake (to crisp) Return the biscotti slices to the oven and bake **12 minutes per side** (24 minutes total), or until hard, crunchy, and fully dried. Cool completely on a rack.
Notes
- For deeper walnut flavor, always toast the 1 1/2 cups walnuts before adding to the dough.
- Nocino adds an aromatic, slightly earthy walnut flavor—highly recommended if available.
- Dough is intentionally sticky; chilling is essential for shaping.
- For extra-crisp biscotti, add 2–3 minutes per side during the second bake.