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About the Recipe: This recipe is a classic biscotti from Italy that is twice baked and originated from the city of Prato. The biscotti cookies are first baked in a large log, cut, and baked again until golden brown and deliciously crunchy. You can dip them into coffee or your favorite hot drink. The recipe encourages you to add your favorite inclusions to the recipe.. It’s a great “Make It Your Way” recipe.
Recipe by Pastry Chef Noelle Marchetti from a premier restaurant, Yolan in The Joseph in Nashville, Tennessee.
Bake until lightly browned, about 15 minutes, flipping once halfway through baking. Transfer to a rack to cool. Dip the bottoms of the biscotti in melted chocolate, sprinkle with chopped nuts. Store in an airtight container for up to 5 days.
Yield: 29 biscotti
pdf for Copy of Recipe – Classic Italian Biscotti
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