These classic Grandma’s biscuits (Biscotti della nonna) are straightforward, aromatic and bake well in a wood-fired oven — for example the Fontana Mangiafuoco — as well as in a home oven. The citrus zest provides a subtle freshness: crisp outside, tender inside.
Ingredients for 8 servings
- 300 g icing sugar
- 150 g butter
- 150 g lard
- 6 eggs
- 80 ml milk (plus a little milk for brushing)
- 1000 g flour
- 15 g baking powder
- 1 pinch of salt
- Grated orange and lemon zest
- Granulated sugar for sprinkling
Preparation
- Knead all ingredients in a stand mixer with a paddle attachment until smooth and homogeneous.
- Turn the dough out onto a lightly floured work surface and bring it together briefly.
- Place in a lightly floured bowl, cover with cling film and rest in the fridge for 30–40 minutes.
- Divide the dough into pieces of about 40 g, roll into elongated little logs ("Bigoli") and place on a baking tray lined with baking paper.
- Brush with a little milk and sprinkle with granulated sugar.
- Bake at 170 °C for about 25 minutes, until the biscuits are lightly golden. Baking time may vary depending on the oven.
- Remove from the oven and cool on a wire rack.
Baking in a pizza oven or home oven
- Wood-fired oven / pizza oven: Ensure an even baking temperature of around 170 °C. Position the trays so the biscuits are not in direct flame. If necessary, rotate the tray halfway through baking.
- Home oven: Preheat to 170 °C on the conventional (top-and-bottom heat) setting and use the middle rack. Rotating the tray can help achieve even colouring.
Practical note: A stand mixer with a paddle attachment makes dough preparation easier. A sturdy baking tray and a reliable thermometer are helpful in the oven to keep the temperature steady.
Original recipe from Biscotti della nonna - Fontana Forni