The Baker

I am a biscotti obsessed baker, a lover of all things almond, a storyteller, and the ringleader of my very own traveling circus.

Coming from an Italian family, it should come as no surprise that food was at the center of everything. If someone was sick, we took food. If there was a wedding, we took food. If it was a holiday, we took and consumed copious amounts of food. I spent many Sundays at my grandparent’s house covered in flour, with my grandmother directing all the little hands that wanted to help make the homemade pasta, punch the dough, roll the rolling pin, and crank the coveted pasta maker while it turned out ever thinner sheets of pasta and long strands of noodles, all the while the smells of my grandfather’s thick garlicky homemade squid sauce and fried smelts reached every nook and cranny.

When my husband and I had kids, we knew we wanted them to grow up enjoying their time in the kitchen as much as we did. We also wanted them to see cooking as a creative and playful process. The Big Biscotti Bake began in our house as a way to teach our two young kids about the importance of giving and the special meaning of making something with their hands. After Thanksgiving the Big Biscotti Bake shifts into high gear and we make dozens and dozens of biscotti that are enjoyed by our neighbors, colleagues, friends, and family in cities across the country. While the Big Biscotti Bake began as a holiday tradition, it has since evolved into a year round obsession of sorts, depending on who you ask of course.

But truth be told, I never ate biscotti growing up. I was raised on a strict diet of pizzelles. My grandfather would sit at the dining room table with his old, oil stained pizzelle maker, cranking out little crunchy delights as the batter seeped out the sides. It wasn’t until later in life that I discovered biscotti, really good biscotti. Then it was years later still that I discovered some of the best biscotti are the ones we made (okay, so I’m a little biased). It didn’t happen overnight. I still remember the first very mediocre batch I made in our tiny kitchen, completely ignoring my father-in-laws advice as he tried to share with me all the knowledge he gleamed from the Italian ladies who shaped his love for food.

I look forward to sharing with you our Big Biscotti Bake and hopefully inspire you to create a culinary tradition of your own. My daughter asked me the other day, “is the Big Biscotti Bake every going to end?” I panicked. “I don’t think so,” I replied. She gave me the biggest smile and said, “AWESOME!” That made my day. And we started to plan our next biscotti creation.


14 thoughts on “The Baker

  1. I have been fortunate to taste many of the amazing number of different biscottis that you’ve baked in the past year. I don’t care what flavor they were, wether sweet or savory, every one was delicious.
    You have a good thing going here, I wish you good luck and much success. I hope to see them at Starbucks or some other place in the future.

  2. You are truly inspiring! And you’re biscotti recipes are excellent! I am now making biscotti almost daily, thanks to you. A good thing, I think!

  3. As the mother & grandma of these biscotti obsessed bakers I have to say I have tasted some delicious & also some unusual biscotti.
    Success with this endevor will surely be attained! Keep them coming!

  4. I love being a recipient of the biscotti treats at the holidays! In fact I do believe I am still waiting on the recipe for the one with the little cinnamon candies in them? Guess I will just have to wait to buy your book! (So long as you promise to sign it)
    This is an awesome site! I am so proud to call you my friend!

  5. We are fortunate to enjoy your Biscotti. We prefer that way: you bake, we eat. Recipes are excellent as long as you bake. Ha Ha.

  6. What have I been missing? I am looking forward to trying this biscotti as the baker approaches everything with a spirit of love and excellence. I am excited learn more about building family relationships and giving with food. Kudos to “The Baker” for sharing her passion!

  7. I have been extremely fortunate to receive many different batches from the Biscotti Bakers since I live right across the street. Lucky me! They are always delicious and the delivery personnel are adorable. Love seeing them coming.

  8. Well the biscottis were a huge hit at the birthday party. We had Butterscotch with Werthers Originals and Grand Marnier with cranberries and almonds biscottis. Everyone thought they were fantastic and that they were a neat addition to the party menu. However my favorite was the Persimmon with brown sugar and bourbon. I like the addition of alcoholic beverages in cooking and baking. They give unique flavors to many things

    Any one of the three flavors would have been a huge hit on their own but, if I had to choose the overall favorite, I think the Grand Marnier may have edged out the Persimmon by a nose.

    Having had so many samples in the past, I knew the biscottis would be well received at the party. The attendees were people of mostly Italian decent. So that was a no-brainer.

    I think it’s time to consider going commercial, The Baker.

    Great job!

    P.S. The Halloween biscottis looked disguisting but tasted great. I don’t know how you did it but, you exactly matched the color of green mold.

    • Thank you for the feedback. Glad they were enjoyed! You can never have too many biscotti. Thank you for the order. :-) And I too agree with you about adding more booze. I have some pear brandy that is calling my name.

  9. Hi Tara,
    Congratulations on being the #1 blog. I guess there be no living with you now, huh? (Just a joke)
    I would like to order a couple dozen of your biscottis:
    Orange-Cranberry Pecan (Or Cashew)
    Chocolate Hazelnut
    Almond Flavored with chopped Almonds.
    There is no need to rush on making them. We just wanted to have them for around Christmas.
    Please let me know when you want payment and I can give it to Joseph to give to Brett at work.
    My cell number is 443-422-5933 if you have any questions.
    Thank you so much!
    Kathy A

    • Thank you! We are very surprised and excited. Our daughter wanted to know if we were getting a medal, and was adamant that her brother should get it because he doesn’t have any medals yet. :-)

      We would love to make some biscotti for you. I’ll get in touch with you after the Thanksgiving holiday and we can figure out the details.

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