Learn how to make biscotti della nonna con uvetta e noci, a classic Italian treat that evokes childhood memories and has inspired variations around the world. Discover the history and adaptations of this beloved dessert, and try a family variant with almonds. Although easy to make, attention to detail is key for the perfect biscotti.
I’m excited to share my recipe for biscotti della nonna con uvetta e noci. This classic Italian treat brings back fond childhood memories and has inspired variations around the world.
Growing up, the aroma of freshly baked biscotti filled our home. This recipe with raisins and walnuts is a nostalgic favorite.
Biscotti has become a beloved treat worldwide, with adaptations in different cultures. Did you know that biscotti were originally made for sailors due to their long shelf life?
My mother used to make a version of this recipe with almonds instead of walnuts. It’s a cherished family tradition that I’m happy to share.
Although this recipe may seem simple, attention to detail is key. The quality of the ingredients and the love put into making them make all the difference.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 tsp vanilla extract
- Preheat oven to 350°F.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat eggs and vanilla extract until light and frothy.
- Add the egg mixture to the flour mixture and stir until combined.
- Add raisins and walnuts and mix well.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
- Bake for 25 minutes, then remove from the oven and let cool for 10 minutes.
- Using a serrated knife, cut the logs into 1/2 inch slices and place them cut-side down on the baking sheet.
- Bake for an additional 10-15 minutes, or until the biscotti are golden brown and crisp.
Enjoy these biscotti with a cup of coffee or tea, or serve them as a dessert with a scoop of vanilla ice cream.
For an extra crunch, try dipping the biscotti in melted chocolate and letting them cool on a wire rack.
I hope you enjoy making and sharing these biscotti with your loved ones as much as I do.