Homemade Biscottis

       There are few things that make me feel more sophiscated and fabulous than dipping a biscotti in my favorite cup of coffee. Could it be because I know biscottis are completely Italian? The fact that they make me feel like I’m Sophia Loren? Or maybe it’s just because they are fantastically delicious?!! Whatever the reason one thing is certain ….I NEED biscottis in my life!! Buying them everyday at my favorite coffee shop just isn’t CENTSIBLE! So this girl began a search on behalf of broke biscotti lovers everywhere… what i found will have your kitchen smelling like a little “panifico” ( that’s italian for bakery…fun right?), your lips deliciously smiling, and your tummy exquisitely full! So, have your girlfriends over for coffee and watch them stare at you in amazement as they think to themselves “Wow, Ive never noticed how sophisticated and fabulous she is…come to think of it , she looks a lot like Sophia Loren”… then let them eat their biscotti and their hearts out!!! Have fun girls!


  • 1 stick butter, at room temperature
  • 1 cup sugar
  • 2 eggs, plus 1 egg white
  • 2 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1quarter tsp salt
  • 1 zest of orange
  • 1/2 cup whole blanched almonds, toasted
  • 3/4 cup dried berries  (I used cherries, cranberries and blackberries)
  • 2 tablespoons turbinado sugar


Preheat the oven to 300 degrees F.

In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla.

Gently mix in the flour, baking powder, salt, and orange zest. Once the dry ingredients are incorporated, fold in the almonds and dried berries..

Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.

Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.

If you want to make them even more amazing dip them in chocolate!!

Everything is better in chocolate!!! “Mangi” girls!!!Image


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