Biscotti, paximathakia, skorpa, zwieback, rusk, bizcochito, mandlebrot—twice-baked cookies are known throughout the world. I grew up eating biscutina (a nod to my Croatian heritage). In fact, they were my teething biscuits as a baby. My mother’s original recipe included pecans and anise. The addition of cacao nibs compliments these flavors. They are delicious on their own or dipped in coffee, tea or milk.
Ingredients Wheat flour, sugar, eggs, butter, pecans, cacao nibs, anise (seeds, oil, liqueur), vanilla, baking powder, baking soda, salt
Net Weight 6 oz | 170 g