Bella Biscotti

3 Jun

Greetings from the farm! The garden is coming up beautifully, and four of our five calves have been born. I am lucky enough to have a co-intern who spent time working at a delicious bakery – this recipe comes from him. I’m excited to try variations using dried cranberries, walnuts and white chocolate, or lemon zest and poppy seeds. Enjoy! ~ Paula


  • 1 tsp salt
  • 1 1/2 tsp baking powder (and maybe a pinch more)
  • 3  cup flour
  • 1 3/4 cup sugar
  • 6 eggs
  • 1 lb almonds
  • 1 lb chocolate
  • 1 1/2 tbs vanilla
  • 1 tbs milk

note: this recipe works at high altitudes; if you have a trouble at sea level, try omitting the milk!


  • preheat oven to 375 (maybe 350 if you’re at sea level)
  • combine dry ingredients and wet ingredients separately
  • combine dry and wet ingredients together
  • flour your hands, and press into a lightly greased jelly roll pan (12.25 x 9 in)
  • bake 30 min or until golden brown
  • allow to cool, then cut edges loose and turn biscotti loaf out of pan
  • cut into slices (about an inch or more thick)
  • lay slices back on sheet and bake for another 5 minutes; flip and bake other side for 5 more minutes

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