One of the questions that people ask the most about my biscotti, especially on market day, is “Is this your grandma’s recipe?”. My honest answer is NO, and this is why.
Biscotti are traditionally made with no oil or butter, and no leavening agent, to ensure that they will keep for a very long time. In Italy are called “Cantucci” which is the name for the hard part at the edge of a loaf of bread. Cantucci are so hard that you usually need to deep them in a liquid (sweet wine, tea, coffee…) to soften them a little bit.Continue reading No, it’s not my Grandma’s recipe.