When Enzo’s Table took over Rosetti’s Biscotti House in Clovis, California, two cousins united over their great-grandmother’s biscotti recipe. Vincent Ricchiuti and Matthew Rosetti both grew up eating biscotti from the red tin in their great-grandmother’s house and now her biscotti come in eight flavors and are sold nationally in stores and online. Enzo’s Table biscotti use almonds grown on the family farm, and the biscotti are always made by hand. This is their traditional almond biscotti recipe.
Traditional Almond Biscotti
Yield: 40 cookies
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 cup coarsely chopped almonds
1½ teaspoons baking powder
1/8 teaspoon salt
2 large eggs, lightly whisked
5 tablespoons melted butter
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup finely chopped almonds, for topping (optional)
Method:
Preheat oven to 350°F and place rack in the middle of the oven. Line a baking sheet with parchment paper or a silicone mat.
Using an electric stand mixer with the paddle attachment, mix all the dry ingredients on medium speed to evenly combine.
Reduce the speed to low and add the eggs, melted butter, almond extract, and vanilla extract to the dry mixture. Mix until the batter just comes together—do not overmix.
Scrape the batter out of the mixing bowl and onto a lightly floured work surface. Split the batter into two equal balls and roll each ball into a log, about 12 inches in length. Place the logs onto the prepared baking sheet. Make sure they are spaced evenly apart because the dough will spread a bit as it bakes. Pat down each log and square off the edges so it looks like a long, thin brick. If you like, top the dough with the finely chopped almonds.
Place the baking sheet with both logs in the oven and bake for 25–30 minutes, until loaves are golden and rounded on the top. Remove the tray from the oven and let the logs cool to the touch.
Slice the logs into even pieces, each about an inch wide, and lay the sliced biscotti flat on their sides on the baking sheet and return them to the oven for another 15–20 minutes. The biscotti should be a toasty light brown shade when ready.
Biscotti photo by Erin Scott