The Biscotti Firenze family recipe originated in Palermo, Sicily at the turn of the century. This recipe, written in my mother's hand, traveled from Palermo to Turin, in northern Italy, then to Florence and on to San Francisco, her first home in the United States, where her family operated a bakery. The family (and their recipes) moved to New York City, then to Brooklyn, where the whole neighborho
od enjoyed Mama's original biscotti. Starting in 2004, Vito used original recipe, along with his knowledge of baking, to create new takes on Classic Italian flavors. A small notation on the Original Recipe recently led to a serendipitous discovery that has become our newest creation, Savotti, the savory biscotti. Just like our original biscotti, these new herb-and cheese biscotti are made with fresh, wholesome ingredients, and are hand-formed and twice baked to produce that satisfying crunch. In 2015, Vito's daughter and grandson joined the team to create new innovative flavors, and our Sweet Heat line. Today, we bake these not-too-sweet, twice baked biscuits with fresh, wholesome ingredients still using the original recipe. Subtly sweet, and ultra crispy, they are a delight any hour of the day. Make them a part of your breakfast routine, or a lunchtime sweet to go along with a cappuccino. You'll have sweet dreams after a late night snack of these crunchy, twice baked cookies with hot chocolate or your favorite Port. They'll put a spell on you making you crave their delicious flavor any time of the day!
