Beautiful Biscotti – Nance and Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Beautiful Biscotti, found on pages 199 & 200 of Teresa Guidice’s book Skinny Italian. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was my choice. Every now and then I buy a package of biscotti at the grocery store, and I like it. When I was looking through Skinny Italian and saw the biscotti recipe, I knew I wanted to give it a try.

The ingredients:

Biscotti (1)

All-purpose flour, sugar, baking powder, salt, sliced almonds, eggs, vanilla (in the rum bottle), and confectioner’s sugar (for dusting). As a side note, the recipe called for almond extract, but we don’t care for that stuff in our house (almonds, yes – almond extract, no.) so I just used extra vanilla.

Whip together the eggs, sugar, and vanilla ’til it’s thick and pale yellow. While that’s going on, combine your flour, baking powder, and salt together in a bowl. Stir the flour mixture and almonds into the egg mixture to make a sticky dough. At the last moment, I decided to add 1 cup of chocolate chips into the mixture, because chocolate makes everything better, AMIRIGHT?

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Then sprinkle the confectioner’s sugar over the work surface, and transfer the dough to said work surface.

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Kinda looks like chocolate chip cookie dough, doesn’t it?

So far, so good. Everything was going as planned, instructions were clear, I was following them easily enough.

And then everything went to shit. Because one thing I cannot stand is sticky fucking dough. It drives me nuts. I hate it when dough sticks to my hands because, I don’t know. I JUST HATE IT. And as much as I kneaded that DAMN dough, it wasn’t getting any less sticky. It seemed to be getting MORE sticky, and I was getting more and more pissed off.

At one point, I kid you not, I was swearing at the top of my lungs and THROWING handfuls of powdered sugar at the friggin’ dough. Oh, I was THIS close to just pitching it in the trash and stomping off. But I persevered, because that’s the kind of survivor I am. I STAND STRONG in the face of sticky dough. I know, I’m inspiring.

Finally the FUCKING dough stopped being so sticky, and I got it shaped into a log and transferred to the baking sheet, which I had lined with parchment paper.

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Stupid dough.

While it baked, I cleaned up the mess.

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While I cleaned up the mess, I was judged by kittens.

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“What’s YOUR problem, lady? I’d LOVE to be able to mix up food any ol’ time I wanted, instead of having to depend on stupid stinky HUMANS to do it.”

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“She threw that perfectly good powdered sugar in the garbage! HUMANS are so WASTEFUL.”

This is what the dough looked like after 30 minutes, lightly browned and cracked:

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“Yer doing it WRONG, lady. GOD!”

After it cooled for 30 minutes, I sliced it in half-inch slices.

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And yes, I needed that stupid measuring tape, because I’m not good with eyeballing measurements.

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Did I taste a piece of the biscotti at this point? You bet I did. It was like a crunchy, less sweet chocolate chip cookie.

This is what it looked like when it had baked for 10 minutes on each side. You can’t tell, but it’s lightly browned.

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And this is what it looks like on a plate.

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And then with a kitten getting his nosy nose all over it.

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The verdict? It was pretty good. I wish it had been a bit sweeter, but biscotti isn’t meant to be all that sweet. I made it four days ago and most of it is still left. I’m going to call it a “meh”, but it’s not the recipe’s fault. It tastes exactly like biscotti is supposed to, but apparently biscotti isn’t really our thing. If I am overcome with the need to shove biscotti in my face, I’ll get a small box of it at the grocery store.

I made a mug of hot chocolate to dunk a piece of biscotti in (it says in the book that dunking it in coffee “brings it back to life, all soft and chewy and full of flavor”, but I don’t do coffee), but meh. Nope. Not for me.


Nance’s Take:

Okay, here’s a behind the scenes story on this recipe.  Robyn brilliantly picked out some diet-y chocolate pie recipe that forced you to grind up figs or some shit to pretend it’s chocolate.  And then one day I was being all nebshitty (nosy) over on GOMI (Get off my Internets) and apparently the author of the recipe is enough of a mess that she has her own discussion thread (cuckoo-cuckoo-whack-a-doodle-doo) so I emailed Robyn and suggested we try something else.

I think Robyn got pissy about wanting to make that fake chocolate pie because the next thing I know she’s telling me she wants to make biscotti.  Talk about cutting off your nose to spite your face.  Biscotti is a cookie that is meant to be dunked in coffee before eaten.  Robyn hates coffee!  And I hate dunking!  Ugh.  We were fucked before we even got started.


This is where I admit (again) that I am probably losing my mind.  I could blame it on a hundred million things, but I’m pretty sure that the truth is in my hard wiring.  I have had it in my head for a while now that I needed almond flour in order to make this recipe.  I had Rick pick it up at the store for me and was thoroughly shocked when I saw how expensive it was.


For a one pound bag.  WOW.

The best part was when I opened the recipe book up and saw that I only needed almonds, not almond flour! Then I spent hours trying to figure out what would make me think almond flour instead of plain ol’ almonds.  I finally remembered that a few weeks ago I was reading a recipe for macaroons that called for almond flour. Apparently it made one helluva impression!


See the eggs in the pretty bowl? They were suppose to be room temperature. I didn’t want to mess up the recipe so I waited and waited for the whole room temperature thing to happen (the house is cold, man). Setting them under the lights wasn’t working…


so I put them under my sweater thinking maybe that would speed things along.


It took me a minute to realize that I probably didn’t need to heat up the bowl too. God, I’m such a dumb ass.


This was the sugar and egg mixture. Impressive, right?


Action Shot!


Man, this didn’t look like it was going to go well.


After it was baked.



DO NOT EAT WITHOUT DUNKING IN LIQUID FIRST OR YOU WILL BREAK YOUR TEETH! But here’s the thing…these were really, really good! Shirley really liked them, too (I didn’t bother with Rick because he doesn’t like almonds). But if you’re not into sitting and dunking things into your drink, you’re not going to like these. I know for a fact that I’ll never eat them (I tried them, they were good, I won’t go near them again) because I’m not a dunker. I don’t like crumbs or anything in my coffee and the chance of me dripping on my clothes sends my OCD into a tizzy. But if you’re a dunker, GO FOR IT. You won’t be sorry.

Beautiful Biscotti - Nance and Robyn make the same recipe
Prep time
Cook time
Total time
Original Source/Author:
: dessert, snack
Cuisine: Italian
Serves: ?
  • 3 large eggs, at room temperature
  • 1 c. granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 2¾ c. all-purpose flour
  • ¾ tsp baking powder
  • ⅛ tsp salt
  • ½ c. (2 ounces) sliced natural almonds
  • ¼ c. confectioner's sugar, for kneading
  1. Position a rack in the center of the oven and preheat the oven to 350ºF.
  2. Line a large baking sheet with parchment paper.
  3. Whip the eggs, sugar, vanilla and almond extract in a large bowl, mixing on high until thick and pale yellow, about 3 minutes.
  4. In another bowl, stir the flour, baking powder, and salt together. Stir into the egg mixture to make a stiff, sticky dough. Stir in the almonds.
  5. Sprinkle the confectioner's sugar over the work surface. Transfer the dough to the work surface, and knead gently until the dough is cohesive and loses its stickiness. Shape into a thick 8-inch log and transfer to the baking sheet.
  6. Shape the dough on the sheet into a log about 12 inches long and 2 inches wide.
  7. Bake until the dough is lightly browned and cracked, and feels set when pressed on the top, about 30 minutes. Let cool on the baking sheet for 30 minutes.
  8. Reduce the oven temperature to 325ºF. Carefully transfer the log to a chopping board. Using a serrated knife, cut the log on a diagonal into ½-inch thick slices.
  9. Arrange the slices, flat sides down, on the baking sheet (you may need a second baking sheet; if so, place a second oven rack in the top third of the oven.)
  10. Bake until the surfaces begin to brown, about 10 minutes. Flip the biscotti over, and bake for another 10 minutes. The biscotti will become crisper when cooled. Transer to a wire cooling rack and cool completely.
For Cinnamon Hazelnut Biscotti: Substitute ¾ c. toasted, peeled, and coarsely chopped hazelnuts for the almonds. Omit the almond extract and add 1 tsp ground cinnamon to the dough. For Almond-Orange Biscotti: Add the grated zest of 1 orange and 2 T fresh orange juice to the dough. For Double Chocolate Biscotti: Reduce the flour to 2½ cups. Add ¼ unsweetened cocoa powder to the flour mixture. Stir 1 cup (6 oz) semisweet chocolate chips into the dough.


Robyn & Nance try the same recipe – Old World Pizza Dough by Teresa Giudice (Skinny Italian)

Every Monday we’ll be posting a recipe that we both tried out.  This week’s recipe was from The Real Housewives of New Jersey Teresa Giudice’s cookbook, Skinny Italian.  We already love, love, love Teresa Giudice* and we’re hoping we love her Old World Pizza Dough recipe, too.

Robyn’s Take:

(Please note that any time I typed something like “dip your balls”, I was snickering like a 12 year old perv.)

I’ll admit it, I was a tiny bit worried about this week’s recipe (which was Nance’s choice), because I have never made pizza dough, not once in my entire life.

(That I remember, anyway.)

In our house, Fred’s the one who takes care of making the pizza dough because he worked at a pizza place (a real pizza place, not like Domino’s)(no offense, Domino’s lovers) for several years in his late teens/ early 20s, and that makes him the pizza dough expert in this house. He usually uses a bread dough recipe, makes it in the bread maker, and it’s always been just fine for our pizza-making purposes.

For the first time in the history of this web site, I actually read the recipe through when Nance suggested it, so I knew it wasn’t going to be something I’d just throw together in half an hour. This, being real pizza dough, was going to take some time.

But at least the ingredients are simple!

Pizza (1)

Bread flour (try not to be jealous of my fancy masking tape label), instant yeast, salt, and olive oil. The recipe calls for extra virgin olive oil, but Fred dislikes the tastes of the EVOO, so regular old olive oil is what I had on hand and what I used.

You can do this by hand, but why would you? That’s why God made KitchenAid mixers! You combine cold water, oil, and yeast in a mixing bowl, add the paddle attachment, and start it going. Add a cup of the flour and the salt, then once that’s mixed well, you keep adding flour until you get a stiff, sticky dough that pulls away from the sides of the bowl. Switch to the dough hook and knead until the dough’s smooth and elastic – add flour if it’s necessary (ie, sticking to the bowl). I’ve made bread in my mixer before, so this part wasn’t completely foreign to me.

Pizza (2)

When it’s good and smooth and elastic, turn the dough out onto a lightly floured surface and knead briefly.

Pizza (3)

Now, here’s where I went off-recipe. The next instructions are to divide the dough into 6, which will give you 6 12-inch pizzas. There are only two of us here (though maybe the chickens would enjoy a nice pizza? I didn’t consider that.), and so Teresa was nice enough to include in the recipe that once the dough is divided, you can wrap the dough and freeze it for future use.

What I ended up doing was deciding to divide the dough into 12 pieces so that Fred and I could each make our own pizza (he likes green pepper on his, barf), and I’d freeze the other 10 pieces of dough. Unfortunately, I wander around with my head in the clouds, and so I ended up with 13 pieces of dough instead of 12. Not a big deal.

Pour some olive oil in a baking dish (if you’re doing all 12, use a 9×13″ dish, but since I was only doing the two, I used an 8×8″), place each ball in the dish (turning to coat with oil), leaving space between them, cover tightly with plastic wrap, and stick the dish in the fridge. I put the dish in the fridge, and wrapped up the rest of the balls and put them in a big freezer bag.

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Now your dough is going to sit in the fridge for somewhere between 12 hours and 3 days. It’s a good thing I read through the recipe a few days in advance, right? I made it around lunchtime one day, and we had pizzas for dinner the next day, so it worked out well.

About 3 hours before baking, you’re going to remove your dough from the fridge. I actually removed mine 4 1/2 hours before baking – it says in the recipe that “if the dough is really chilled, it could take a little longer”, and better to be safe than hungry.

Pour some olive oil in a bowl, then roll your balls in the oil and return to the baking dish. At this point, I was a little leery of this dough, because I expected it to be somewhat the consistency of bread dough and it very much was not. It was way softer than I expected, but I went with it.

Once your balls are back in the baking dish, recover, and let stand at room temperature until doubled in size. This is what my balls looked like.

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I was like “These look more like puddles than balls to me. WTF?” Fred arrived home from work, and I made him come look at my balls (HEE) and said “Are we going to be able to make pizzas out of this stuff?” and he looked at them, poked them, and said he thought they’d be fine.

So once your balls are big, you drop each of them on a well-floured surface, press on the dough to deflate it, then shape into a ball again, return to the dish, and let it sit there and wait for 20 minutes. I did that, and then when it had been 20 minutes, I forced Fred to come into the kitchen and do his dough-stretching and tossing thing.

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Once our pizza dough was ready to go, we each topped our pizzas with whatever we wanted on them (Fred’s, on the left, had green peppers, onion, tomato slices, and mushrooms on it. Mine had spinach, onion, mushrooms, and tomato.)

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The pizza sauce we used was made and canned by Shirley (Nance sent us a few jars late last year), and that stuff is SO good. I think there needs to be a “Pizza Sauce with Shirley” post, don’t y’all agree?

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And there they are, ready to be consumed. Who takes GORGEOUS food pictures? NOT ME, that’s right.

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Pizza and a salad. Yes, I know it looks like shit. I’m sure Nance’s will look fabulous because she’s a pain in the ass like that.

The verdict? Well, my eyes have been opened! I honestly thought all pizza dough was the same, but this pizza dough was so much better than I expected. Kind of a pain in the ass? Yeah, it is. But it’s worth it – the next time Fred wants to pass off bread dough as pizza dough, I WILL KNOW BETTER.

Two thumbs up to the Old World Pizza Dough!


Nance’s Take:

I’m going to admit something big here…

When I picked this out from the Skinny Italian cookbook I never even bothered to read the recipe. I could give you a million excuses (my life is too busy, wah wah wah), but the truth is I wanted to get the recipe picked and shot out to that damn particular Robyn for approval as soon as I could.  Just so I could mark it off of my todo list (not to be confused with people who make things a big to-do about nothing because that’s a whole other animal). I figured that I would have pizza on the night during the week that I didn’t feel like cooking. Imagine my surprise when I went to make this bad boy and saw that there was a 12 hour window needed!  Swear words happened.  BIG TIME.


See the pretty pictures that I was looking at when I chose this recipe? Nobody can blame me because they look damn good!


Action shot!  You can see here that I doubled the recipe.  This is when you knead it for a little bit AFTER you use your giant KitchenAid mixer or another brand (I won’t judge).  And also, I bought my own mixer.  I did not win it from a rich housewife that lives on a ranch.  Hell yeah, I’m jealous.  Those fuckers are expensive!  Heh.


I hate it when I make a mess and have to clean it up. Especially when it’s just from being a dumb ass and/or not taking my time. There is no reason on the planet as to why my mixer has flour on it besides the fact that I wasn’t paying attention and just dumped shit every where.  Do not be like me, people.  Just don’t.


I see that Robyn already showed you the dough ball/olive oil stage so I’ll skip that part. Our weather here in Pennsylvania has been wonky lately and we have already hit the high 70’s and low 80’s this month (March).  It was an easy decision to make our pizza on the grill last night.


This is where I tried to get artistic and failed. Sausage and parmesan cheese. I had a tray filled up with everything imaginable for the pizzas and this just happened to be what I zoned in on when snapping a picture. True Confession: I only eat hot sausage in a casing, on a bun. I had no idea that I should take the casing off before I cut it up for the pizza. I don’t like sausage on my pizza. Alex, the culinary genius that he is (that would be sarcasm, son) had to tell me to do it. Do not let it be said that I cannot be taught something by my children (although it’s not much because hello, I am way smarter than they will ever be. heh).


I have wicked arthritis in my hands so I normally do anything I can to make it less painful for myself, hence the rolling pin. You don’t need one (unless you’re like me).  The picture is cropped so you can’t see that I’m wearing the world’s ugliest slippers. What? I was at home being all relaxed.


I didn’t get a picture of the crust fresh off the grill  I just want to note that we pre-grilled the dough for a bit (it gets the pretty lines on it) before we put toppings on it. I roll it out, lay it on the hot grill for a few minutes, flip it over (well, actually Rick does the flipping while I go back and roll out another crust) and then we put our toppings on it. Rick puts the pizza with the toppings on the top rack to finish being cooked.


I were starving by the time we made these so getting a good photo was the last thing on my mind. They were, of course, fabulous. All the opinionated assholes in my family agreed that this recipe is a winner. Although Alex did say that he thinks mine is just as good (brownie points) and I have to admit that the way I do my pizza crust is to just toss things in the mixer (without measuring), run it for a while, let it raise for about an hour, punch it down, roll it out and throw it on the grill. But if you have the time definitely give this recipe a try. It is, of course, FABULOUS!


Old World Pizza Dough
Original Source/Author:
: Main Dish, baby!
  • ¼ cup extra virgin olive oil, plus more for rising
  • 1-1/4 teaspoons instant (bread machine) yeast
  • 4-1/2 cups bread flour, as needed
  • 1-1/2 teaspoons salt
  1. To make the dough by hand, combine 1-3/4 cups cold water, the oil, and the yeast in a large bowl. Stir in 1 cup of flour and the salt. Gradually stir in enough of the remaining flour to make a sticky dough that is too stiff to stir. Turn the dough out onto a well-floured work surface. Knead, adding more flour as necessary, until the dough is smooth and elastic (this means that when you stretch the dough a couple of inches in the opposite directions, it snaps back into shape), about 5 minutes. The dough will remain slightly sticky, so don't overdo it with the flour. ~~~~~~~~~~~~~~~~~~~~~~To make the dough in a heavy-duty standing mixer, combine 1-3/4 cups cold water, the oil, and the yeast in the work bowl. Attach the bowl to the mixer and affix the paddle attachment. With the machine on low speed, add 1 cup of the flour and the salt. Gradually add enough of the flour to make a stiff, sticky dough that clears the sides of the bowl. Switch to the dough hook. Knead on medium-low speed, adding more flour if necessary, until the dough is smooth and elastic, about 5 minutes. Turn the dough out onto a lightly floured work surface and knead briefly.
  2. Cut the dough into 6 equal pieces and form each into a ball. Pour a couple of tablespoons of the oil into a 13 x 9-inch baking dish. Place each ball into the dish, turn to completely coat with oil, and turn smooth side up in the dish, leaving space between the balls. Cover tightly with plastic wrap. Refrigerate the covered dough for at least 12 hours and up to 3 days. (The dough can be frozen, each ball in its own small plastic freezer bag, for up to 3 months. Defrost in the refrigerator for at least 12 hours before using.) If you are really in a hurry, let the covered dough stand at room temperature until the balls double in size, about 1-1/2 hours, and skip the next step.
  3. About 3 hours before baking, pour a few tablespoons of oil in a clean bowl. One at a time, coat each ball in fresh oil, and return to the baking dish, smooth side up. Cover again with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. If the dough is really chilled from the refrigerator, it could take a little longer.
  4. One at a time, drop each ball onto a lightly floured work surface, and press on the dough to deflate it. Shape into a ball again, return to the dish, cover, and let stand at room temperature to relax for 20 minutes. The dough is now ready to become pizza!


*Nance’s mom, Shirley and Robyn met Teresa in Pittsburgh last year. They really do love, love, love her!