When I was living in Austin, Texas while going to college, my aunt and uncle lived just north of me. Being avid bakers and cooks (my step-uncle is Italian), I spent many weekends and Holiday breaks up at their house learning to make some tasty Italian treats!
One of my favorites (besides focaccia) is freshly baked biscotti. Biscotti, also known as cantucci, are long, flat cookies that are baked twice...once as a flat loaf and again when cut into slices to crisp them up on all sides. I already have a weakness for freshly baked cookies but these biscotti are another level...especially with the chopped almonds, I'll justify eating a dozen because there's protein in them.
Regardless of my addiction to sweets, these are easier to make than you might think and are great when paired with your morning cappuccino...or just after dinner as a quick dessert served with vin santo! They also make a great housewarming or hostess gift.
Yield: About 40 biscotti, depending on how small you cut your cookies.
Written by Chelsea Ward, the host and founder of Wanderful Retreats