Nonna's Biscotti **

Ever had biscotti that almost breaks your teeth and rips up the roof of your mouth? And you feel like you could just leave it in your coffee or tea until the drink got cold, and it might soften only a bit?

Yeah, me too. This is the reason I’ve never really liked biscotti.

A few years back I did a cooking trip to the Roman countryside and learned how to make this biscotti. The cooking tour was run by a close group of friends and their family, and we were told this recipe was one of their Nonna’s recipe.

This is unlike any biscotti you’ve ever had. This doesn’t destroy your mouth; it is softer, even after being double baked. The flavor combo of bright, tart dried cranberries (or cherries) paired with roasted pistachios is absurdly delicious. And there are so many of those two ingredients loaded into these loaves, it’s almost hard to cut…don’t worry, you get any broken pieces, too.

The best compliment I got was from a customer who was a native of Greece - stunningly named Persephone - who told me this was the best biscotti she’d had since the last time she was back home in Greece.

I am humbled and honored by such compliments.

It’s *that* good.

One batch makes two loaves of biscotti, cut into anywhere from 20-30 pieces.

You’ll receive approximately 25-28 biscotti logs.

Allergens: wheat, nuts (pistachios), eggs

Available for nationwide shipping and pickup or delivery.