Grandma’s Biscotti: A Recipe Steeped in Italian History with Flavors of Texas

Some recipes are more than instructions — they are heirlooms. This biscotti recipe is one of those treasures, handed down through generations of my Italian family, the Corbaris. It carries with it the weight of memory, the warmth of kitchens long gone, and the unmistakable feeling of being loved through food.

My grandmother learned this recipe from her family, whose roots trace back to a small village called Bagnacavallo in Ravenna, Italy. Her father operated a beloved restaurant in Half Moon Bay, California — Villa Roma — where Italian hospitality wasn’t just a concept, it was a lived experience. Food was the language spoken there, and biscotti were part of that vocabulary: simple, honest, and meant to be shared.

It was only a few years ago that my mother entrusted me with this recipe. That moment felt ceremonial, like being invited into a lineage. These biscotti are not trendy or flashy. They are steady. Reliable. They taste like something that has survived time because it deserves to.

After a moment of deliberation - we are happy to share the recipe for you and your family to enjoy!

Rethinking Biscotti

Most people think of biscotti as rock-hard cookies — something you have to dunk in coffee just to make them edible. Yes, biscotti are traditionally twice-baked, but that doesn’t mean they should be punishing.

Because I use the very best ingredients and bake them with intention, these biscotti are firm but never offensive. They have structure without aggression. They’re simply delicious — you will reach for another one without thinking.

Ingredients That Matter

Every ingredient in these biscotti is chosen with care, because quality is the quiet backbone of good food.

I use organic all purpose flour from Barton Springs Mill, milled locally with a depth and integrity you can taste. When Pecans are included, they are Pawnee pecans from family owned M4 Pecan Farms in Del Valle, Texas, rich and earthy, grounding the cookie with warmth. Those flavors are gently sweetened with dried cranberries, adding brightness and balance.

And then there’s the secret ingredient — the one I hesitate to mention because of people’s preconceived notions.

It’s anise oil.

People hear “anise” and think licorice. That’s not what’s happening here. The flavor is subtle, almost elusive. It doesn’t announce itself — it lingers. It’s the kind of taste that feels more like memory than flavor, something emotional and familiar even if you can’t quite name it. It’s history baked into aroma.

That’s what makes these biscotti addictive.

How We Eat Them

They’re perfect with coffee or tea, the way biscotti were always meant to be enjoyed. But if I’m being honest, in my house they disappear at all hours of the day — grabbed in passing, eaten standing at the counter, broken in half and shared without ceremony.

And for an extra-special treat, sometimes I dip them in chocolate. Not because they need it — but because joy doesn’t always need justification.

These biscotti are a bridge between past and present, Italy and Texas, my grandmother’s hands and my own. Every batch feels like a continuation of something that began long before me — and that’s exactly how it should be.

Grandma’s Biscotti

1/3 cup butter (75g)

2/3 cup sugar

3/4 tsp anise extract

2 eggs, beaten

2 cups flour (190g)

2 teaspoons baking powder

1 teaspoon salt

1 cup of:

Nuts, chopped

dried cranberries

I like pistachios for flavor and color but pecans and walnuts are also nice.

I have used our Texas Sassy Bees Pecans in Honey and they add a lovely hint of sweetness to the cookie.

Cream butter, sugar & extract together.  Add in beaten eggs.  Sift flour, baking powder and salt into creamed mixture.  Add nuts & dried fruit.  It's helpful if the nuts are chopped so that when you slice the loaf mid bake you get a clean cut.

Shape the dough on a lightly floured board.  Roll into a log and divide the dough in half.   Move to a parchment or silpat lined baking sheet and shape each  half info a 10" long and 1.5" wide. I recommend refrigerating dough 5-10 minutes before baking.  These cookies will spread - refrigeration helps them hold a classic shape.  If you want a longer biscotti make a wider loaf.  Bake at 350 for 25 minutes.

Let cool a 3-5 minutes.  While still warm, using a very sharp chef knife, cut into 3/4" slices, turn slices cut side down and bake 15 minutes.

Each batch makes approximately 16 pairs for packaging plus a few ends.

Family debate.  My mother insists that these cookies should be cut on the diagonal, because that’s how Grandma did it.  I like the shape and visual nature of cutting them vertically.  Let us know what you think!