Growing up, there was never a visit to Nonna and Nonno’s house without a plate of Nonna's special biscotti waiting for us. They’re a family treasure, passed down through generations, and making them with Nonna is a tradition that I hold in my heart.
Though not the healthiest recipe you will find on my blog, these biscotti are a reminder of love, family, and the joy of sharing food with those who matter most around you.
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Why You’ll Love Nonna’s Biscotti
Timeless Tradition: These biscotti are steeped in family history and made with love.
Deliciously Nostalgic: A soft, buttery treat that brings back warm memories with every bite.
Perfect for Any Occasion: These cookies, in their various shapes and sizes, are ideal for holidays, celebrations, or an everyday treat.
Ingredients
For the Cookies:
1 ½ cups sugar
6 eggs
6 cups flour
1 cup butter
1 cup Crisco
½ cup milk (warmed)
6 teaspoon baking powder
2 teaspoon vanilla extract
2 teaspoon almond extract
For the Icing:
2 cups icing sugar
Couple tablespoon milk (until get a smooth icing consistency)
How to Make Nonna’s Biscotti
Equipment Needed
- Mixing bowls
- Mixing spoons
- Measuring cups
- Measuring spoons
- Baking sheets
- Parchment paper (optional)
- Cookie cutters (optional for shapes)
Step-by-Step Instructions:
1. In a large bowl, whisk together the sugar and eggs until well combined.
2. In a separate bowl, combine the flour, butter, and Crisco. Use your hands to work the butter and Crisco into the flour until the mixture resembles coarse crumbs.
3. Add the egg and sugar mixture to the flour mixture. Mix until just combined.
4. Warm the milk slightly and stir in the baking powder until it has formed a foam. Pour this mixture into the cookie dough and mix.
5. Add the vanilla and almond extracts, and mix until a soft dough forms.
6. Roll the dough into small balls or use cookie cutters to create various shapes and sizes.
7. Preheat the oven to 350°F. Place the cookies on a baking sheet and bake for about 15 minutes, or until the bottoms start to turn golden.
8. For the Icing: In a small bowl, combine 2 cups of icing sugar. Add milk gradually, mixing until the icing reaches your desired consistency.
9. Once the cookies are cool, drizzle or spread the icing on top of the cookies.
Storage
Room Temperature: Store in an airtight container for up to 7 days.
Freezer: These cookies freeze great! Store in a freezer-safe container for up to 3 months. Thaw and enjoy when ready. Or serve frozen dipped in a fresh pot of expresso!
Expert Tips for Success
Don’t Overwork the Dough: Mixing just until combined ensures soft, tender cookies.
Shape Variety: Have fun creating different shapes and sizes.
Why These Cookies Matter
Nonna’s Cookies are more than a sweet treat. From childhood afternoons spent sneaking dough to now helping Nonna as she grows older, these cookies symbolize connection, tradition, and love.
I hope they bring as much joy to your home as they do to mine.
Nonna’s Cookies: FAQs
Yes, you can substitute it with more butter, though the texture may vary slightly.
Check the bottoms—when they start to turn golden, they’re ready!
They’re delicious plain, but the icing adds a lovely sweetness.
Yes, feel free to scale the recipe to suit your needs.
I hope you enjoy making and sharing Nonna’s Cookies as much as I do.
More Recipes:
Recipe
Nonna's Biscotti
Equipment
- Mixing bowls
- Mixing spoons
- Measuring spoons and cups
- Baking sheet
- Parchment paper optional - can butter the pans
- Cookie cutters optional
Ingredients
- 1 ½ cup sugar
- 6 medium eggs
- 6 cups flour
- 1 cup butter
- 1 cup crisco
- ½ cup milk warmed
- 6 teaspoon baking powder
- 2 teaspoon vanilla extract
- 2 teaspoon almond extract
- 2 cups icing sugar
- couple tablespoon milk add as needed for icing consistency
Instructions
Cookies
- In a large bowl, whisk together the sugar and eggs until well combined.
- In a separate bowl, combine the flour, butter, and Crisco. Use your hands to work the butter and Crisco into the flour until the mixture resembles coarse crumbs.
- Add the egg and sugar mixture to the flour mixture. Mix until just combined.
- Warm the milk slightly and stir in the baking powder until it has foamed up. Pour this mixture into the cookie dough and mix.
- Add the vanilla and almond extracts, and mix until a soft dough forms.
- Roll the dough into small balls or use cookie cutters to create various shapes and sizes.
- Preheat the oven to 350°F. Place the cookies on a baking sheet and bake for about 15 minutes, or until the bottoms start to turn golden.
Icing
- In a small bowl, combine 2 cups of icing sugar. Add milk gradually, mixing until the icing reaches your desired consistency.
- Once the cookies are cool, drizzle or spread the icing on top of the cookies.
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