Ancinetti

Preparation info

  • Makes about

    5 dozen

    • Difficulty

      Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

These delicate biscotti with their thin icing keep well in a tightly closed tin. The recipe came to me through Cathy McCauley, owner with Al Cappellini of Cooktique, one of New Jersey’s most popular cooking schools and kitchenware stores. Cathy acquired the recipe several years ago from Teresa Mazzetti, her brother’s mother-in-law.