I hope you enjoy this traditinal Italian recipe as we do each year. This recipe is part of our annual baking traditional and similarly, I hope it becomes part of your holiday traditions in the years to come.

We love eating our biscotti for dessert, but one of the very BEST ways to eat this cookie is actually at breakfast.

Biscotti tend to be very hard and crumbly, but dipping them in your coffee, hot chocolate, or milk, softens them up to be just perfect.

Use a serrated knife to cut the biscotti into their shapes. Serrated knives are better for cutting bread-like products (which includes these cookies),

If you do not have or do not want to use Anise seeds, you can also opt to sub in almond extract. About 1-2 tsp of almond extract should work in their place.

The Foreign Fork 

Tap the link below for the full RECIPE

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