I love to make biscotti any time of year but at Christmas especially, they make the BEST dunking cookies (well, along with the taralli wine cookies!) and with a hot cappuccino, I couldn’t ask for a happier breakfast. The only problem is the number I consume due to how much I love them….
It brings me back to the times when my italian grandmother made them for us, she would have never varied from the traditional recipe of anise or almond but it didn’t matter because they were one of those delectables that I waited to have every time we went to her house for a visit. I can remember the old antique plate stacked full of biscotti waiting on the table when we arrived. I am not even sure I said hello or gave her a hug, I just made a bee line to that table. Of course no vin santo for us but milk did the trick when I was younger, she probably wished she would have given us a sip or two of vin santo when she agreed to watch all 8 of her grandkids together. Oh mama mia, poor lady!
Each year during Christmas baking, I change up the dried fruit and nut mixture which makes them seem like a whole new invention and a whole new invention needs A LOT of sampling, right? Works in my world…These particular biscotti really hit my happy button because they contain dried figs and hazelnuts, two of my favorite. I also added in a little fennel seed and drizzled with really good dark chocolate. I thought about adding a little cinnamon but since fennel seed is so yummy and not used as much, I went that route and it was a beautiful discovery, it is a happy dance in your mouth and washing down with cappuccino (maybe some vin santo for a evening treat) just starts your day right (or ends it right!). Seriously, these are an explosion of flavors, you will love it.
So forgive me nonna for veering away from tradition but I promise if you were here to try them, you would approve —Eatentions
See what other Food52ers are saying.