We recommend dipping this biscotti in our Penumbra.


  • 2 ½ Cups Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 6 Tablespoons (3/4 stick) Unsalted Butter, Softened
  • 2 Large Eggs
  • 1 Tablespoon Frangelico Liqueur
  • ½ Cup Filberts, Finely Chopped or Ground (optional)
  • Confectioners Sugar


Preheat oven to 350 degrees F. Grease the baking sheet with butter and coat with flour.

In a bowl, whisk together flour, baking soda, and salt. In another bowl, beat butter and sugar with a mixer until light and fluffy. Add eggs & Frangelico, beat until well blended. Stir in flour mixture to form stiff dough. Add in nuts (optional).

On baking sheet, form dough with floured hands into two slightly flattened logs, about 12 inches long and 2 inches wide, then sprinkle with confectioners sugar. Bake logs 35 minutes, or until slightly firm to the touch. Let biscotti cool on sheet for 5 minutes.

On a cutting board, cut biscotti into ¾ inch slices. Arrange cut-side-down, and bake until crisp (about 10 minutes). Let biscotti cool on rack.

Biscotti should be kept in airtight container 1 week and can be frozen 1 month.