About Biscotti Road
When life gives you lemons, make lemon biscotti! Or almond, pistachio or chocolate biscotti!
Baking was my immediate response to losing my job in April 2020, to keep my hands busy and my mind distracted. The first time I said “Maybe I’ll just bake biscotti forever!” I was frustrated, but it also kind of felt right.
After plenty of research and discussion, a lot of spreadsheets and countless test batches of biscotti, with the full support of my husband, family and friends, I launched Biscotti Road!
I've been making biscotti for nearly 20 years. I've given them as Christmas gifts to nearly all of my friends and family; I've brought platters to parties and work events; I even made them as the favors for my wedding.
These are the recipes I know, if not by heart, then by touch and smell and taste. I've tweaked them for the best flavor and refined them so that they scale properly, but they are simple recipes that I first made in the kitchen I shared with two roommates.
All of the recipes are made in the traditional Italian style, with no added butter or oil. Biscotti means "twice baked", and it is the second pass through the oven that dries them out for their characteristic crunch. They are meant to be dunked, whether your beverage of choice is coffee, tea, milk, or even a glass of wine.
Everyone who tries them has a favorite flavor (I'm partial to chocolate hazelnut myself) and I hope that you find yours. Enjoy!
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