My Kitchen To Yours

Grandma Santi’s Biscottini

 Diane Santi-Bernt (left) and Laura Santi-Tanzillo

 
 
 
 
 

Sister Act

Photography by Thomas Veneklasen

Twin sisters’ love of their grandmother’s biscotti is at the heart of their bakery business.

Diane Santi-Berndt and Laura Santi Tanzillo remember making biscotti with their Grandma Dora. The cookie has been in the Santi family since before Dora immigrated to the U.S. from Senigallia, Italy, in 1908.

And not just any biscotti — Grandma Santi’s recipes resulted in a thinly sliced, delicately textured version she called “biscottini.”  
The twins launched their operation in 2009, selling their wares at local farmers markets. As their business expanded, the duo added more than a dozen flavors, ranging from sweet to savory. 

Their best-selling flavor still remains the original recipe: Anise Pecan.
Their product is locally made by hand in small batches. The process is labor-intensive but the girls love what they do.

White Chocolate and Cranberry Biscottini

1/4 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup dried cranberries
1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper; set aside.  Sift together flour, baking powder and salt into a medium bowl; set aside.
Beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; beat until ingredients are well incorporated. Add flour mixture and mix on low speed until combined.

Mix in cranberries and white chocolate chips.
Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16 x 2 inch log and transfer to a baking sheet, about three inches apart. Flatten logs slightly.  
Bake, rotating sheet until logs spring back to touch. Transfer to a wire rack to cool slightly, about 15 minutes. Reduce oven temperature to 325 degrees.
Place logs on a cutting board. Cut logs crosswise on the diagonal into 1/2-inch to 3/4-inch thick slices. Arrange cut sides down and bake at 325 degrees until lightly browned, about 25 minutes.

Remove from oven; let cool completely.  HG

Sources:
Grandma Santi’s Biscottini, grandmasantis.com
Local vendors include AJ’s Fine Foods, Alfonso’s Gourmet Olive Oil & Balsamics, Whole Foods, Maynard’s Market, Tubac Market and The RumRunner.