• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
All Our Way
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
×
Home » Recipes » Desserts - Dolci

How to Make Biscotti Italian Cantucci

Published: Dec 11, 2014 · Modified: Oct 17, 2024 by Marisa Franca

Jump to Recipe
White cup with Chocolate biscotti in it and white plate piled with chocolate biscotti.

How to make biscotti hard and crunchy, bold in flavor, but not too hard to eat, follows a simple technique. The twice-baked cookies are so versatile you'll enjoy the treats throughout the day from early breakfast to midnight snack. You can pair the crispy biscuits with coffee, tea, milk, hot chocolate, even wine. Cantucci are even a great accompaniment to dessert. Once you learn method, you'll be making biscotti like an Italian. 

Almond biscotti on a white table.

Biscotti take America by storm a history

Do you like biscotti { Italian pronunciation bee-skoat-tee}? We do a lot.

The term biscotti is the plural of biscotto, which roughly translated, means twice cooked. 

When I was five, if you would have asked me do I like biscotti, I would have answered what kind? You see, biscotti meant cookies. A generic term. 

The popular Italian cookie has a history all the way back to the Roman Empire. Then the biscotti were more a convenience for travelers.

It took a Tuscan baker to whip up a batch and serve it with the local sweet wine. The dry crunchy texture was perfect for soaking up the wine. I bet that baker made a fortune on biscotti and wine. 

It wasn't until the 1980's when Italian immigrants brought the biscotti to America and the tradition of dunking the biscuits in their coffee. The coffee houses embraced this time-honored tradition with a passion. 

Modern biscotti trace their origin to the Tuscan region of Italy : Cantucci Di Prato. 

All Our Way Chocolate Biscotti made throughout the year @allourway.com
Chocolate Biscotti All Our Way is Made Throughout the Year

We not only make these goodies at Christmas time to give as gifts, we also make them throughout the year. . . 

 . . .for some very appreciative grandsons. 🙂 

Biscotti baking at Christmas time takes on a different tone -- we step up production and we crank out quite a few dozens of the double-baked crunchy biscuits.

One year we made 20 different varieties. . . and we didn't keep any for ourselves. 

Biscotti gift boxed - six tempting flavors @allourway.com
Biscotti Gift Boxed - Six Tempting Flavors

While turning out batch after batch we came to realize that it's almost impossible to add too much flavor. Biscotti means twice baked and it's because you bake them twice  that you have to load up on the flavor.

You see, the heat from twice baking them decreases the volatile flavor compounds used in them. 

Something else we came to realize . . . you can use one or two recipes and build on them for a variety of  flavors. The method of making the biscotti is practically the same for every recipe. We apologize for making this such a long post but we wanted to make sure you had the biscotti recipes we like and the technique you can use for any biscotti recipe.

Ingredients for Anise Almond Biscotti @allourway.com
Ingredients for Anise Almond Biscotti

Once you learn how to make biscotti . . . you can be confident in making any variety you like. 

Biscotti dough is stiff and sticky @allourway.com
Biscotti Dough is Stiff and Sticky

 The dough is very stiff and sticky. Once you get used to handling it, it doesn't take much to keep it under control and get it to form in the two long rectangles. 

Biscotti dough is formed on kitchen parchement and cut into two long rectangles @allourway.com
Biscotti Dough is Formed on Kitchen Parchment And Cut into Two Long Rectangles

It's important that the kitchen parchment be sprayed with vegetable oil as well as the spatula that you use to form the rectangle. We bake the dough in a preheated oven -- the heat depends on the recipe. 

Gingerbread biscotti slicing the dough diagonally ¾" @allourway.com
Gingerbread Biscotti Slicing Diagonally ¾"

The next important step is after the first baking -- you let the biscotti rest for 25 minutes and when you are ready to cut the rectangle into slices you spritz the top of the dough with water as well as the serrated knife. The slices are ¾" thick. 

Once the two rectangles are sliced, the biscotti  are placed on a cookie sheet cut side down. We prefer using a cooling rack for the second bake because they dry out more evenly. The second bake will take from 15 to 30 minutes depending on the recipe. 

Biscotti cooling completely before serving @ allourway.com
Biscotti Cooling Before Serving or Storing.

Let the biscuits cool completely on the cooling rack before serving. 

Biscotti sliced on a plate and ready to enjoy @allourway.com
Biscotti Sliced on a Plate and Ready to Enjoy

Italians have been turning out biscotti since the Renaissance. They've taken these special twice-baked biscuits and dunked them in their coffee as well as their wine.

Basic biscotti are simple cookies to make. They are quickly put together and they keep well. They are ideal for packing in lunch boxes and they travel well in the mail.

Another biscotti recipe we found that is a bit unusual but everyone loves is Piña Colada Biscotti 

There are hundreds of recipes for biscotti and this is just the beginning. 🙂

📖 Recipe

Biscotti cooling completely before serving @ allourway.com

Almond Biscotti

A basic biscotti recipe that can be built upon. The biscuits are hard and crunchy but not hard to eat. The almonds are lightly toasted and there is ample flavor added to the ingredients.
5 from 85 votes
Print Pin Rate
Course: Christmas cookies, cookie, Dessert
Cuisine: Italian
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Resting Time: 25 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 24
Calories: 122kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 cups 5 ounces whole almonds, lightly toasted in non-stick skillet
  • 1 ¾ cups 8 ¾ ounces all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 large eggs plus 1 large egg white beaten with pinch salt
  • 1 cup 7 ounces sugar
  • 4 Tablespoons unsalted butter melted and cooled { this is ½ stick}
  • 1 ½ teaspoons almond extract
  • ½ teaspoon vanilla extract
  • Vegetable oil spray
  • Water spritzer
Get Recipe Ingredients

Instructions

  • Adjust oven rack to middle position and heat oven to 325 degrees. Using pencil and ruler, draw a 12 by 6 inch rectangle on a piece of kitchen parchment. Spray kitchen parchment with vegetable oil spray on unmarked side and place it pencil side down on baking sheet.
  • Pulse the 1 cup of almonds in food processor until coarsely chopped, 8 to 10 pulses; transfer to bowl and set aside. Add flour, baking powder, and salt; process to combine, about 15 seconds. Transfer flour mixture to second bowl. Process 2 eggs in now empty food processor until lightened in color and almost doubles in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, almond extract, and vanilla and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of the flour mixture over egg mixtures and, using spatula, gently fold until just combined. Add remaining flour mixture and chopped almonds and gently fold until combined.
  • Using floured hands, form the dough into a 12 by 6 inch rectangle using the penciled lines as a guide. Spray the loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth tops and sides of rectangle. Using a sharp knife coated with oil spray, cut the loaf in half making it into two- 3 by 12 inch loaves. Separate loaves leaving 2 inches between them Gently brush tops of loaves with egg wash. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.
  • Let loaves cool on baking sheet for 25 minutes. Transfer loaves to cutting board. Gently spray water on top of loaf and on a serrated knife. Slice each loaf on a slight bias into ¾ inch-thick-slices. Lay slices, cut side down, about ¼ inch apart on a wire rack set in a rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35 minutes. Let cool completely before serving. Biscotti can be stored in an airtight container for up to 1 month or frozen until ready to serve.

Notes

  • Inspired by Cook's Illustrated Technique

Nutrition

Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 30mg | Potassium: 90mg | Sugar: 8g | Vitamin A: 80IU | Calcium: 34mg | Iron: 0.7mg

Sign up for the emails and never miss another recipe!!

    Powered By ConvertKit
    We'll never share your email or send you spam. Promise

    📖 Recipe

    Biscotti cooling completely before serving @ allourway.com

    Anise and Almond Biscotti

    Crispy but not overly hard biscotti with just a touch of anise. These are very good with a glass of wine.
    5 from 82 votes
    Print Pin Rate
    Course: Christmas cookies, cookies, Dessert
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 50 minutes minutes
    Resting time: 25 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 24
    Calories: 122kcal
    Author: Marisa Franca @ All Our Way
    As An Amazon Associate I earn from qualifying purchases.

    Ingredients

    • 1 cup 3 ¾ ounces sliced almonds
    • 1 ¾ cups 8 ¾ ounces all-purpose flour
    • 2 teaspoons baking powder
    • 1 ½ teaspoons anise seeds
    • ¼ teaspoon salt
    • 2 large eggs plus 1 large white beaten
    • 1 cup 7 ounces sugar
    • 4 Tablespoons unsalted butter melted and cooled
    • 4-5 drops anise oil
    • ½ teaspoon vanilla extract
    • Vegetable oil spray
    • Spritzer with water
    Get Recipe Ingredients

    Instructions

    • Adjust oven rack to middle position and heat oven to 325 degrees. Using pencil and ruler, draw a 6 by 12 inch rectangle on a piece of kitchen parchment and place parchment penciled side down on baking sheet. Spray with oil on the unmarked side of the parchment sheet.
    • In bowl of food processor add flour, baking powder, anise seeds, and salt: process to combine, about 15 seconds. Transfer flour mixture to bowl. Process 2 eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, anise oil, and vanilla; process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture and sliced almonds and gently fold until just combined.
    • using floured hands, form the dough into a 12 by 6 inch rectangle using the penciled lines on the parchment sheet as a guide. Spray the loaf lightly with oil spray. Using a rubber spatula lightly coated with oil spray, smooth top and sides of the rectangle. Using a sharp knife coated with oil spray, cut the loaf in half making it into two 3 by 12 inch loaves. Separate loaves leaving a 2 inch space between them. Gently brush tops of loaves with egg wash. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.
    • Let the loaves cool on baking sheet for 25 minutes. Transfer loaves to cutting board. gently spray water on top of loaf and the serrated knife. Slice each loaf on a slight bias into ¾-inch-thick-slices. Lay slices, cut side down, about ¼ inch apart on wired rack set in rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35 minutes. Let cool completely before serving. Biscotti can be stored in airtight container for up to 1 month or freeze then thaw before serving.

    Notes

    • Inspired by Cook's Illustrated Technique.

    Nutrition

    Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 30mg | Potassium: 92mg | Sugar: 8g | Vitamin A: 80IU | Calcium: 35mg | Iron: 0.8mg

    Sign up for the emails and never miss another recipe!!

      Powered By ConvertKit
      We'll never share your email or send you spam. Promise

      📖 Recipe

      Biscotti sliced on a plate and ready to enjoy @allourway.com

      Double Chocolate Walnut Biscotti

      These biscotti are for the chocolate lover. Rich in taste but not too sweet. The crisp double chocolate biscotti are made for dunking into coffee, warm milk, or hot chocolate.
      5 from 82 votes
      Print Pin Rate
      Course: Christmas cookies, cookie, Dessert
      Cuisine: Italian
      Prep Time: 15 minutes minutes
      Cook Time: 50 minutes minutes
      Resting time: 25 minutes minutes
      Total Time: 1 hour hour 5 minutes minutes
      Servings: 24
      Calories: 74kcal
      Author: Marisa Franca @ All Our Way
      As An Amazon Associate I earn from qualifying purchases.

      Ingredients

      • 2 cups all-purpose flour 8 ¾ oz.
      • 3 tablespoon unsweetened cocoa powder .5 oz.
      • 1 teaspoon baking soda
      • 1 teaspoon salt
      • ¾ stick 6 Tablespoons unsalted butter, melted then cooled
      • 1 cup sugar 7 oz.
      • 2 large eggs
      • 1 cup walnuts toasted then chopped (or use almonds)
      • ¾ cup semisweet chocolate chips
      • 1- 2 tablespoon confectioners' sugar
      • Vegetable oil spray
      • Spritzer with water
      Get Recipe Ingredients

      Instructions

      • Adjust oven rack to middle position and heat oven to 350 degrees. Using ruler and pencil, draw a 4 by 12 inch rectangle on a piece of parchment. Place the pencil side down on a baking sheet and spray the unmarked side with vegetable oil.
      • Pulse flour, cocoa powder, baking soda, and salt in food processor to combine, about 15 seconds. Transfer the flour mixture to a bowl. Process 2 eggs in now empty food processor until lightened in color and almost doubles in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
      • Using floured hands, form the dough into a 12 by 4 inch rectangle using the penciled lines as a guide. Spray the loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth top and sides of rectangle. Using a sharp knife coated with oil spray, cut the loaf in half making it into two - 2 by 12 inch loaves. Separate loaves leaving 2 inch space between them. Sprinkle with confectioners' sugar. Bake loaves for 35 minutes, or until slightly firm to the touch.
      • Let loaves cool on baking sheet for 25 minutes. Transfer loaves to cutting board. gently spray water on top of loaf and serrated knife. Slice each loaf on a slight bias into ¾-inch-thick slices. Lay slices, cut side down, about ¼ inch apart on wire rack set in rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35 minutes. Let cool completely before serving. Biscotti can be stored in airtight container for up to 1 month.

      Notes

      You may substitute any nut that you like. Try it with pecans or almonds -- they are all good. Do the same with the chocolate chips - put in your favorite whether the chips are semi-sweet or dark chocolate. 

      Nutrition

      Calories: 74kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 148mg | Potassium: 58mg | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.6mg

      Sign up for the emails and never miss another recipe!!

        Powered By ConvertKit
        We'll never share your email or send you spam. Promise

        📖 Recipe

        Biscotti is Gift Boxed and Ready to Mail @allourway.com

        Walnut Cinnamon Biscotti with Variation- Chocolate Cinnamon Walnut Biscotti

        Cinnamon adds a punch of flavor to these biscotti. Reminds me of a snickerdoodle.
        5 from 80 votes
        Print Pin Rate
        Course: Christmas cookies, Dessert, Holiday cookie
        Cuisine: Italian
        Prep Time: 15 minutes minutes
        Cook Time: 50 minutes minutes
        Resting time: 25 minutes minutes
        Total Time: 1 hour hour 5 minutes minutes
        Servings: 24
        Calories: 65kcal
        Author: Marisa Franca @ All Our Way
        As An Amazon Associate I earn from qualifying purchases.

        Ingredients

        • ¾ cup sugar
        • ½ cup unsalted butter 1 stick melted and cooled
        • 2 large eggs
        • 2 teaspoons vanilla
        • ¼ teaspoon salt
        • 1 ½ teaspoons baking powder
        • ½ coarsely chopped toasted walnuts
        • 1 Tablespoon cinnamon
        • Vegetable oil spray
        • Spritzer with water
        Get Recipe Ingredients

        Instructions

        • Adjust oven rack to middle position and heat oven to 350 degrees. Using ruler and pencil draw a 6 by 12 inch rectangle on a piece of kitchen parchment. Place the print side down on a baking sheet and spray with vegetable oil the unlined side of the parchment.
        • Pulse flour, salt, baking powder and cinnamon in food processor to combine, about 15 seconds. Transfer flour mixture to bowl. Process 2 eggs in now empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter and vanilla and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture and chopped walnuts and gently fold until just combined.
        • Using floured hands, form the dough into a 12 by 6 inch rectangle using the penciled lines as a guide. Spray the loaf lightly with oil spray. Using a rubber spatula lightly coated with oil spray, smooth top and sides of rectangle. Using a sharp knife coated with oil spray, cut the loaf in half making it into tow 3 by 12 inch loaves. Separate loaves leaving 2 inch space between them. Press down lightly and flatten somewhat. Bake until set, about 25 - 30 minutes, rotating pan halfway through baking.
        • Let loaves cool on baking sheet for 25 minutes. Transfer loaves to cutting board. Gently spray water on top of loaf and serrated knife. Slice each loaf on slight bias into ½-inch-thick slices. Lay slices, cut side down, about ½ inch apart on wire rack set in rimmed baking. Bake until crisp about 35 minutes. Let cool completely before serving. Biscotti can be stored in airtight container for up to 1 month.

        Notes

        • Variation: Chocolate Cinnamon Walnut Biscotti
        • ¾ cup semisweet chocolate chips
        • Follow the same procedure as above and add the chocolate chips along with the walnuts and the final flour mixture.

        Nutrition

        Calories: 65kcal | Carbohydrates: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 30mg | Potassium: 30mg | Sugar: 6g | Vitamin A: 140IU | Calcium: 17mg | Iron: 0.1mg

        Sign up for the emails and never miss another recipe!!

          Powered By ConvertKit
          We'll never share your email or send you spam. Promise

          📖 Recipe

          Gingerbread biscotti with almonds and a gold Christmas Ball

          Gingerbread Biscotti

          A crunchy biscotti with the spiciness of gingerbread. A perfect biscuit any time of year.
          5 from 81 votes
          Print Pin Rate
          Course: Christmas cookies, Dessert
          Cuisine: Italian
          Prep Time: 30 minutes minutes
          Cook Time: 50 minutes minutes
          Resting time: 25 minutes minutes
          Total Time: 1 hour hour 20 minutes minutes
          Servings: 24
          Calories: 118kcal
          Author: Marisa Franca @ All Our Way
          As An Amazon Associate I earn from qualifying purchases.

          Ingredients

          • 2 cups plus 2 Tablespoons all-purpose flour
          • 2 teaspoons baking powder
          • 2 teaspoons ground cinnamon
          • 2 teaspoons ground ginger
          • ⅛ teaspoon cloves
          • Few grinds of black pepper
          • ½ teaspoon coarse sea salt
          • ½ cup dark brown sugar
          • 7 Tablespoons unsalted butter melted and cooled
          • 2 large eggs
          • 2 teaspoons vanilla extract
          • 1 cup almonds toasted ½ cup cinnamon chips, ⅛ cup or more Heath Bar Chips
          • 1 large egg white beaten
          • Vegetable oil spray
          • Spritzer with water
          Get Recipe Ingredients

          Instructions

          • Adjust oven rack to middle position and heat oven to 350 degrees. Using ruler and pencil, draw a 6 by 12 inch rectangle on a piece of parchment paper. Place the print side down on a baking sheet and spray the unmarked side of the parchment with spray oil.
          • Pulse 1 cup almonds in food processor until coarsely chopped, 8 to 10 pulses; transfer to bowl and set aside. Add flour, baking powder, cinnamon, ginger, cloves, pepper and sea salt to food processor and pulse to combine, about 15 seconds. Transfer flour mixture to second bowl. Process 2 eggs in now empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugars until thoroughly combined, about 20-25 seconds.Add melted butter and vanilla extract and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture, chopped almonds, cinnamon chips and Heath bar chips and gently fold until just combined.
          • Using floured hands, form the dough into a 12 by 6 inch rectangle using the penciled lines as a guide. Spry the loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth top and sides of rectangle. Using a sharp knife coated with oil spray, cut the loaf in half making it into two - 3 by 12 inch loaves. Separate loaves leaving 2 inch space between them. Gently brush tops of loaves with egg wash. Bake logs until golden brown all over, about 25 minutes.
          • Let loaves cool on baking sheet for 25 minutes. Transfer loaves to cutting board. gently spray water on top of loaf and serrated knife. Slice each loaf on slight bias into ¾-inch-thick slices. Lay slices, cut side down, about ¼ inch apart on wire rack set in rimmed baking sheet. Bake until crisp and golden brown, about 25 - 30 minutes. Let cool completely before serving. biscotti can be stored in airtight container for up to 1 month.

          Notes

          • Inspired by Smitten Kitchen.

          Nutrition

          Calories: 118kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 58mg | Potassium: 91mg | Sugar: 4g | Vitamin A: 120IU | Calcium: 36mg | Iron: 0.8mg

          Sign up for the emails and never miss another recipe!!

            Powered By ConvertKit
            We'll never share your email or send you spam. Promise

            Note: We welcome and encourage sharing links to All Our Way©2014, but please do not copy or paste recipes or content to any media or websites without express written consent. Unauthorized use of content and photos is a violation of the copyright law. 

            SaveSave

            Related Posts

            • Piña Colada Biscotti A Tropical Delight

              If you like piña coladas, you'll love Piña Colada Biscotti! The pineapple bits, the toasted coconut,  the…

            • Italian Peas and Mushrooms - Special Family Holiday Tradition

              A holiday would not seem like a holiday if we didn't serve my mamma's Italian…

            More Desserts - Dolci

            • Rice Krispie Bars decorated with Patriotic red, white, and blue sprinkles.
              No-Bake Patriotic Rice Krispie Bars
            • Chocolate Pudding cake laced with amaretto and served with fresh raspberries and vanilla ice cream.
              Amaretto Chocolate Pudding Cake
            • A slice of Triple Cream Pie on a white plate with the full pie in the background.
              Triple Coconut Cream Pie|Triple the Joy
            • Carrot cake cookies frosted with cream cheese fronting on a wire cooling rack.
              Carrot Cake Cookies With Cream Cheese Frosting
            613 shares

            Primary Sidebar

            I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

            More about me →

            • Facebook
            • Instagram
            • Pinterest
            • Twitter

            🍿Snack Favorites

            • Macaroni and cheese stuffed into a large pepperoni slice and baked.
              Pizza Bites Appetizer and Snack

            • A glass bowl filled with creamy chickpeas made into a hummus dip.
              Homemade Hummus Recipe

            • Casserole dish with baked ground beef taco dip.
              Baked Taco Dip

            • A sausage meatball pyramid in a white plate with the appetizers pierced with toothpicks.
              Cheesy Sausage Balls

            🇮🇹 Italian Comfort Food

            • Bolognese Sauce Antica gives you a true taste of Italy. A special sauce for a special meal.
              Bolognese Sauce Antica A True Taste of Italy

            • Creamy Parmesan Baked gnocchi in a rich cheesy sauce baked in a black cast iron skillet.
              Baked Gnocchi in Parmesan Sauce

            • A cast iron skillet holding the Beefy Ravioli Bake with torn basil leaves sprinkled on top.
              Beefy Baked Ravioli

            • A white plate filled with egg sauce coated pasta with bits of pork on top and some parley leaves.
              Classic Roman Spaghetti Alla Carbonara

            🌬️ Cozy Winter Soups

            • Creamy Chicken Wild Rice Soup recipe served in a white bowl and garnished with onions, bacon, and almonds.
              Savory Chicken Wild Rice Soup With Mushrooms

            • Bowl of Slow Cooker Taco Soup Topped With sour cream and corn chips.
              Easy Slow Cooker Taco Soup

            • Brown bowl filled with chunks of meat and barley grains in a tomato broth with a spoon in the bowl.
              Old-Fashioned Hearty Beef Barley Soup - The Way Mamma Used To Make

            • Black Bean soup garnished with sliced avocado, diced red onions, and cilantro leaves.
              Southwestern Black Bean Soup

            🤤 Delicious Yet Light

            • A salad bowl filled with Strawberry Lettuce combination and grilled chicken dressed with poppyseed dressing.
              Strawberry Poppyseed Salad

            • A glass bowl filled with orzo pasta combined with cucumbers, tomatoes, olives, chickpeas, feta, seasonings, and dressed with a Greek vinaigrette.
              Ultimate Greek Orzo Salad

            • Fresh green cabbage salad made with a homemade green goddess dressing.
              Green Goddess Salad And Dressing

            • Overhead view of large white bowl filled with arugula salad tossed with pears, gorgonzola cheese, cranberries, and walnuts.
              Arugula Salad

            Footer

            ↑ back to top

            About

            • Privacy Policy
            • About
            • Accessibility

            Newsletter

            • Subscribe for emails and updates

            Contact

            • Contact

            As an Amazon Associate I earn from qualifying purchases.

            Copyright © 2025 All Our Way

            Rate This Recipe

            Your vote:




            A rating is required
            A name is required
            An email is required