You haven't had biscotti until you've tried authentic Italian biscotti. Antimo Cimino, author of “Food You’ll Make Love To,” stopped by to share his mamma’s recipe.
Biscotti di Mamma Anna
This recipe is a gem passed from my grandma to my mother and now to me. I grew up on these simple and amazing biscotti, which I used to dip into my latte every morning, and I still do when I visit my parents in Puglia. I am honored to put this in my book, and I have no doubt it will be the recipe people use the most.
- 4 cups flour
- 1½ cups sugar
- ¾ cups olive oil (or melted butter, if you prefer)
- ? cup warm milk
- 4 eggs
- 1 small bag pane angeli (vanilla baking powder)
- 1 small bag baking ammonia (or baking soda)
- 1 tablespoon fresh lemon or orange zest
On a marble top or a large wooden cutting board, create a volcano shape with the flour. Place the olive oil or melted butter in the center, and start incorporating it into the flour. Use the palms of your hands to make sure that most of the flour has received some of the oil.
Beat the eggs with the sugar and incorporate the mixture into the flour. Add the lemon zest and sprinkle the baking powder all over the forming dough, incorporating it with your fingertips.
Warm the milk and melt the baking ammonia inside. Make sure that the cup of milk is over the dough, as it will foam as you mix it in. Add it to the dough and mix well. Use some additional flour as needed to make sure that the dough does not stick to your fingers.
Let the dough rest for about 10-15 minutes. Heat up the oven to 385?.
With your hands, roll a handful of the dough into a nice long thread (less than 1 inch around). Cut it into even pieces about the length of an index finger. Flatten each piece with the palm of your hand. Pass one side into a bowl of sugar and place onto a baking sheet. Bake for 15-18 minutes, until they turn golden brown.