Traditionally nonna would make these biscuits at easter time. 

Traditionally nonna would make these biscuits at easter time. 

 Cooked biscotti. 
 Icing on top or 100’s and 1000’s.

As a young child growing up with my grandmother, I was exposed to traditional Sicilian home made food. I look forward to sharing more recipes with you in the future which have been passed down through generations in my family. As my Nonna said " the most important ingredient is making it with LOVE ."


6 eggs

2 1/2 cups of white sugar 

2 teaspoons of vanilla essence

2 teaspoons of lemon essence 

280ml thickened cream (small bottle) 

350g melted  butter 

2kg  approximately of self raising flour 

Makes 2 dozen biscotti



Mix together eggs, sugar, essence, cream & approximately half the flour using an electric mixer.

Once mixed, begin adding the remainder of the flour until the dough is firm. 

Take dough out of mixing bowl and lay onto a floured bench top and knead until firm enough to roll and cut into shape. 

Pre-heat oven to 200c / bake until golden brown. 

Bake on baking paper. 




1 teaspoon of water 

2 cups of icing sugar 

Mix and keep adding water until icing is firm to spread on biscotti.