Want to see how Nonna makes them? Watch the full recipe on her brand-new YouTube channel — click here to join her in the kitchen!
Ingredients (for about 1 kilo of dough)
- 1 kilo Papa Vince Einkorn Flour
- 350 g Sugar
- 350 g Lard (softened)
- 4 Eggs
- 20 g Ammonia (for baking)*
- 1 glass of Milk (about 200 ml)
- Grated peel of 1 Lemon
*Baker’s ammonia (ammonium carbonate) is the traditional leavening agent that gives biscotti their unique crisp texture.
Instructions
Step 1 – Mix the flour and lard
Place the einkorn flour in a large mixing bowl.
Add the lard and work it into the flour with your hands until you have a crumbly, sandy texture.
Step 2 – Prepare the ammonia mixture
Warm up the glass of milk.
Add the baking ammonia and stir well. It should foam up — this is normal!
Let it rest for about 5 minutes while you continue with the recipe.
Step 3 – Add the sugar
Mix the sugar into the flour-lard mixture until well combined.
Step 4 – Add the milk with ammonia
Pour the foaming milk-ammonia mixture into the bowl and stir until incorporated.
Step 5 – Add eggs and lemon peel
Beat the eggs lightly and add them to the mixture along with the grated lemon peel.
Mix until you have a smooth, soft dough.
Step 6 – Rest the dough
Cover the bowl with a clean kitchen towel.
Let the dough rest for about 30 minutes at room temperature.
Step 7 – Shape the biscotti
Divide the dough into smaller portions.
Place each portion into the biscotti machine.
As the dough comes out, cut it into lengths of about 4–5 inches.
Arrange them neatly on a baking sheet lined with parchment paper.
Step 8 – Bake
Preheat the oven to 350°F (175°C).
Bake for 18–22 minutes, or until the biscotti are golden brown on the edges.
Allow to cool slightly before enjoying.
Serve & Enjoy
Nonna’s biscotti are best enjoyed the Sicilian way — dipped into your morning coffee or afternoon tea. They keep beautifully in a tin or glass jar, so you’ll always have a little taste of Sicily ready at home.
