Enjoy two family heirloom cookie recipes with a hot cup of tea or coffee! Buon Appetito!
Ingredients
Joe Contento’s Biscotti
Joe Contento was our beloved cousin with whom we shared a love of Classical Music and Opera as well as a passion for cooking. He was a member of The Collegiate Choral in New York City.
1 3/4 cups self rising flour or flour + 3 teaspoons baking powder
1 cup sugar
4 eggs
1/2 cup vegetable oil or extra virgin olive oil
1 teaspoon vanilla or Fior di Sicilia
1/2 cup candied cherries
1/2 cup pine nuts
The biscotti are baked in disposable aluminum pans made for small toaster ovens and are usually available in packages of 4 of which you only use 3. They can be washed and re-used.
Nina’s Crescent Cookies
Nina Biazzo Cohen was a painter and eventually a great cook. This cherished cousin, then a teenager, took me under her wing when I arrived in the U.S. as a 10 year old Immigrant from Italy and introduced me to Art Galleries and Museums.
3 1/2 cups self rising flour or flour + 3 teaspoons baking powder
1 cup sugar
1/3 cup extra virgin olive oil
1 tsp anise oil or 1 tablespoon anise extract
4 eggs, beaten
Glaze
1 cup Confectioners Sugar
2 tablespoons water or lemon juice
a few drops of anise oil
Italian Sprinkles
Anise oil and Fior di Sicilia flavoring are available through King Arthur Flour online.
Filming and Video Editing by Francesca Sacco
MY NEWEST BOOK: Sicilian Feasts https://www.amazon.com/Sicilian-Feasts-Illustrated-Authentic-Hippocrene/dp/0781814332
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy https://www.barnesandnoble.com/w/the-cooking-of-emilia-romagna-giovanna-lamarca/1135644595
Language and Travel Guide to Sicily https://www.amazon.com/Language-Travel-Sicily-English-Italian/dp/078181149X
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE: http://giovannalamarca.com/
INSTAGRAM: https://www.instagram.com/giovannabellialamarca/
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
https://www.epidemicsound.com/track/ELSIIWCNqG/
20 Comments
Looks delicious. I'll steal the recipe.
Biscotto/i comes from the Medieval Latin Biscoctum, Bis (twice) coctum (baked). Then time came.
My Mom made these at the holidays. She made anisette cookies in shape of knots. Then we would dip the tops in the glaze and top with sprinkle. They dried and dripped on a rack over a cookie sheet. The biscotti we also flavored with almond or anise extract. Then one end was dipped in melted chocolate, then topped with finely chopped roasted chestnuts or castagne. Incredible memories that make me smile and miss my Momma. Thank you!
😊😊😊😊
Thank you!
I made these right away today and the crumb is so delicate and tender, I've never had a biscotti like it! I did notice mine came out rather thin without much rise at all. Could it be the size of the pan, or should I look out for something else?
Beautiful in every way! Been enjoying your videos for few weeks now!! Thank you and God bless you Nonna Giovanna!! 🕯🕊✨
Grazie tanto nona! I have dipped one side of the biscottis in melted chocolate and let it dry. Yum!
Lovely to watch your videos and listen to you speak🪻🌺🌷
Interested in the use of olive oil vs butter? My recipe is the same except for this…. olive oil is so much more economical. Thanks!
😋😋😋im making this
The way to end inflation is to end the counterfeiting. Money creation without product creation is inflation. Make investments to survive.♻️
Mmm ❤
Hi, Giovanna and Howard! I know what I'll be making for the holidays! Just back from Italy, and I must say, that looks better than what I generally saw around Bologna. Looking forward to the aroma…
Where are you living now??
Are your crescent cookies the same recipe as S cookies?
If not, can you please share your recipe?
Your recipes always look amazing!
Thank you!
❤️
Glad I found you, very enjoyable video
Wonderful wonderful wonderful! Thank you for sharing these beautiful family recipes!!
I dont know what the fuck this is but it isnt biscotti – biscotti arent a batter cookie
Thank you so very much for sharing this – I have hopes of making these with my daughters and granddaughter
Thank you for all your wonderful recipes. I make biscotti with raisins or dried cranberry but I will make your version next time. I made the Tomassini for our card game, everyone loved them. 😊👏❤️