Barb’s Bisco i Barb’s Bisco i
Barb’s Bisco i Barb’s Bisco i
The Story
Barb’s Biscotti, the softer biscotti, wasn’t just a delightful treat; it was a living tradition—one shaped by love, memories, and the warm spirit of sharing. The story began many years ago, when Barb Mendicino Addy grew up in a prototypical Italian home in Beaver Falls, Pennsylvania with her mom, dad, three siblings and grandma Domenica Mendicino—who was born in San Mango, Calabria, Italy. From the time Barb could walk, she helped her grandma serve delicious home cooked meals for their friends and family. And, one of her specialties was biscotti. Baking biscotti was far more than a culinary activity; it was a way to nurture bonds and celebrate life’s simple joys.
From Nonna’s Kitchen to Barb’s Oven
Barb Addy launched Barb’s Biscotti in June 2017 after a long, successful career teaching music and selling educational testing and Special Education software. Having baked biscotti for years and giving them as gifts to family and friends, she was inspired to leave the corporate world to focus on a home-based business in Nevillewood, near Carnegie, Pennsylvania. Barb’s various recipes included anise, almond, coconut, orange, lemon, vanilla, and pumpkin biscotti. During the holidays, over 20,000 biscotti were made to sell and ship across the United States, all baked by Barb in her kitchen oven. continued
The Story
Sharing the Recipes
Shortly after Bev and Marc Santicola moved to Nevillewood in 2021, Bev discovered Barb’s Biscotti and began ordering large quantities of Barb’s Biscotti for friends and family. Four of those friends were previous neighbors from Mt. Vernon, Ohio—Patty and Mike Dudevszky—and Nevillewood neighbors Pat and Joe Veilleux in the carriage home attached to theirs. When Barb announced her retirement in 2024, Marc knew he HAD to have the recipe to keep stuffing his own belly and sharing biscotti gifts with family and friends. At the time, Barb was hoping to sell the business, so a whole year of waiting ensued for Barb to share her family’s legacy.
Once Barb agreed to a biscotti making lesson, Pat Veillieux offered her kitchen, Joe offered to pour drinks, and Patty and Miki Dudevszky insisted they drive over from Ohio to take copious notes. Bev thought the event should not pass unnoticed, so she invited her friend Anthony Two Moons from New York City to capture the day on film. The kitchen was filled with laughter as Barb guided Patty, Marc, and Pat through each step, just as her grandmother had done for her. Together, they cracked eggs, mixed batter, and shaped the dough. Barb shared stories of her years of filling orders and her unwavering belief that food was best eaten when shared. That day, Barb’s tradition was truly passed on. Patty, Marc, and Pat left with more than just a recipe; they carried with them the memory of friendship, the joy of learning, and a newfound appreciation for the Italian art of biscotti-making.
The Biscotti Tradition Continues
Barb’s Biscotti is truly a symbol of connection—linking generations, neighbors, and friends. Today, Barb’s Biscotti lives on—not just in taste, but in the stories, smiles, and friendships it helped nurture. It’s proof that the best traditions are those we share, and the sweetest recipes are those that connect us all.
The Bakers
Barb
Marc and Bev Santicola
Joe and Pat Veilleux
Miki and Patty Dudevszky
Barb’s Biscotti
INGREDIENTS
BASIC VANILLA BISCOTTI
1 cup sugar
2 sticks softened butter (room temperature)
2 tbsp vanilla
3 large eggs (room temperature)
1 tsp baking powder
3¾ cups flour (maybe more if dough is too sticky)
FOR LEMON OR LEMON POPPYSEED BISCOTTI ADD:
2 tbsp lemon extract instead of vanilla
1½ tbsp poppyseeds (optional)
FOR ALMOND OR CHERRY ALMOND BISCOTTI ADD:
2 tbsp almond extract instead of vanilla
Add ½ cup chopped/sliced almonds (if desired) OR add 3/4 cup chopped dried cherries for Cherry Almond Biscotti
FOR ORANGE CRANBERRY OR ORANGE CRANBERRY PISTACHIO ADD:
2 tbsp orange extract instead of vanilla
½ cup dried cranberries
½ cup chopped pistachios (optional)
FOR ANISE OR ANISE WALNUT BISCOTTI ADD:
½ tsp anise oil OR 2 tbsp anise extract instead of vanilla
(FYI, I always use oil)
1 cup chopped walnuts (optional)
Barb’s Biscotti
DIRECTIONS
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Beat together the butter and sugar. Mix in eggs and extract, then stir in any add-ins (if applicable) such as nuts, dried fruit, or poppyseeds, etc. Whisk together the dry ingredients in a separate bowl and then mix them into the wet ingredients. If the dough is too sticky, add flour until it’s dry enough to handle.
Using a rubber spatula, transfer the dough onto the cookie sheet. Divide the dough in half and shape each half into a log. Start by making a ball out of each half of the dough. Then, molding the dough between your hands, roll and shape it into a log. Place the dough logs on a parchment paper-lined baking sheet. Press down on the dough with your hands to flatten the logs until they are about 1” thick and 3” wide. Using your hands, smooth the tops/sides and round off the ends.
Bake at 350 degrees for 30-35 minutes (will vary by oven) until golden brown.
Once cooled, cut the logs into ½”–3/4” slices. Place the slices onto the same cookie sheet and put them back into the 350 degree oven to toast for 12-15 minutes. It’s important that you watch them closely so they don’t burn. Remove from oven when done. Cool and put the coffee on!
They freeze exceptionally well in freezer bags.
Note: Biscotti may be dipped or drizzled in white, milk or dark chocolate. Get creative! —Barb
Almond/Cherry Almond Biscotti
INGREDIENTS
1 cup sugar
2 sticks butter (room temperature)
2 tbsp almond extract
3 large eggs (room temperature)
Note: I use McCormack Pure Almond Extract —Barb
¾ cup chopped dried cherries (I use a mini food processor to chop)
1 tsp baking powder
3 ½ cups flour (maybe more)
DIRECTIONS
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Beat together the butter and sugar. Mix in the eggs and extract. Then stir in any add-ins such as nuts or dried fruit. Whisk together the dry ingredients in a separate bowl and then mix them into the wet ingredients. If the dough appears to be too sticky, add in enough flour so it’s dry enough to handle.
Using a rubber spatula, transfer the dough onto the cookie sheet. Divide the dough in half and shape each half into a log. Start by making a ball out of each half of the dough. Then, molding the dough between your hands, roll and shape it into a log. Place the dough logs on a parchment paper-lined baking sheet. Press down on the dough with your hands to flatten the logs until they are about 1” thick and 3” wide. Using your hands, smooth the tops/sides and round off the ends.
Bake at 350 degrees for 30-35 minutes (will vary by oven) until golden brown. Once cooled, cut the logs into ½”–3/4” slices. Place slices onto the same cookie sheet and put them back into the 350 degree oven to toast for 12–15 minutes. It’s important that you watch them closely so they don’t burn.
Coconut Macadamia Nut Biscotti
INGREDIENTS
1 cup sugar
2 sticks butter (room temperature)
3 large eggs (room temperature)
½ cup chopped macadamia nuts
2 tbsp coconut extract
1 tsp baking powder
3½ cups flour (maybe more)
DIRECTIONS
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Beat together the butter and sugar. Mix in the eggs and extract. Then stir in the macadamia nuts. Whisk together the dry ingredients in a separate bowl and then mix them into the wet ingredients. If the dough appears to be too sticky, add in enough flour so it’s dry enough to handle.
Using a rubber spatula, transfer the dough onto the cookie sheet. Divide the dough in half and shape each half into a log. Start by making a ball out of each half of the dough. Then, molding the dough between your hands, roll and shape it into a log. Place the dough logs on a parchment paper-lined baking sheet. Press down on the dough with your hands to flatten the logs until they are about 1” thick and 3” wide. Using your hands, smooth the tops/sides and round off the ends.
Bake at 350 for 30-35 minutes (will vary by oven) until golden brown. Once cooled, cut the logs into ½”–3/4” slices. Place the slices onto the same cookie sheet and put them back into the 350 degree oven to toast for 12–15 minutes. It’s important that you watch them closely so they don’t burn.
Dipped in White Chocolate and Toasted Coconut
DIPPING INGREDIENTS:
Ghirardelli White Chocolate Discs
Sweetened Coconut Flakes Crisco
In preparation for dipping, toast coconut on the stove over medium heat, stirring constantly as it can easily burn. Continue stirring until golden brown and all the moisture is out of the coconut. This is very important. Once toasted, transfer coconut to a cookie sheet to cool. Once cool enough to handle, it should be crunchy in texture. Give it a quick pulse or two in a food processor and place in a baggie until ready to use.
Lay foil or parchment paper out on a large work area. Have the coconut biscotti ready to dip and the toasted coconut in a bowl, ready to sprinkle.
When ready to dip, melt the white chocolate discs in a double boiler. Use 1 cup chocolate to 1 tbsp Crisco and melt several cups at a time with proportioned Crisco, stirring constantly until completely smooth.
Leave the bowl with the melted chocolate over the double boiler to keep the chocolate warm while dipping.
Dip biscotti half way into the white chocolate and shake off the excess. Then pick up some coconut and give a very healthy sprinkle over all sides of the biscotti. Set it on the foil or parchment paper to dry/set.
Once dried, place in gallon food storage baggies and freeze.
Note: Biscotti may be made and stored, then dipped at a later date as needed.
—Barb C
Salted Caramel Biscotti
INGREDIENTS
1 cup sugar
2 sticks butter (room temperature)
3 large eggs (room temperature)
1½ tbsp Watkins Caramel Extract
½ cup Kraft Caramel Rounds
1 tsp baking powder
3½ cups flour (maybe more)
DIRECTIONS
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Beat together the butter and sugar. Mix in the eggs and extract. Then stir in the caramel rounds. Whisk together the dry ingredients in a separate bowl and then mix them into the wet ingredients. If the dough appears to be too sticky, add in enough flour so it’s dry enough to handle.
Using a rubber spatula, transfer the dough onto the cookie sheet. Divide the dough in half and shape each half into a log. Start by making a ball out of each half of the dough. Then, molding the dough between your hands, roll and shape it into a log. Place the dough logs on a parchment paper-lined baking sheet. Press down on the dough with your hands to flatten the logs until they are about 1” thick and 3” wide. Using your hands, smooth the tops/sides and round off the ends.
Bake at 350 degrees for 30-35 minutes (will vary by oven) until golden brown. Once cooled, cut the logs into ½”–3/4” slices. Place the slices onto the same cookie sheet and put them back into the 350 degree oven to toast for 12–15 minutes. It’s important that you watch them closely so they don’t burn.
Dipped in Dark Chocolate and Sea Salt
DIPPING INGREDIENTS:
Ghirardelli Dark Chocolate Discs Crisco
In preparation for dipping, grind sea salt into a bowl until ready to use.
Lay foil or parchment out on a large work area/table. Have the caramel biscotti ready to dip and the sea salt in a bowl, ready to sprinkle.
When ready to dip, melt the dark chocolate discs in a double boiler. Use 1 cup of chocolate to 1 tbsp Crisco, and melt several cups at a time with proportioned Crisco until it’s a good dipping consistency.
Leave the bowl with the melted chocolate over the double boiler to keep the chocolate warm while dipping.
Dip the biscotti half way into the dark chocolate and shake off the excess. Then pick up some sea salt and sprinkle over all sides of the biscotti. Set it on the foil or parchment to dry.
Once dried, you can place in gallon food storage baggies and freeze.
Note: Biscotti may be made/stored in advance and dipped at a later date.
Note: If you have an extra pair of hands, you can also grind the sea salt directly from a salt grinder!—Barb 3
Toffee Chocolate Chip Biscotti
INGREDIENTS
½ cup sugar
½ cup brown sugar
2 sticks butter (room temperature)
2 tbsp vanilla extract
½ cup mini chocolate chips
DIRECTIONS
½ cup Heath Bar toffee bits
3 large eggs (room temperature)
1 tsp baking powder
3½ cups flour (maybe more)
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Beat together the butter and sugar. Mix in the eggs and extract. Then stir in the chocolate chips and toffee bits. Whisk together the dry ingredients in a separate bowl and then mix them into the wet ingredients. If the dough appears to be too sticky, add in enough flour so it’s dry enough to handle.
Using a rubber spatula, transfer the dough onto the cookie sheet. Divide the dough in half and shape each half into a log. Start by making a ball out of each half of the dough. Then, molding the dough between your hands, roll and shape it into a log. Place the dough logs on a parchment paper-lined baking sheet. Press down on the dough with your hands to flatten the logs until they are about 1” thick and 3” wide. Using your hands, smooth the tops/sides and round off the ends.
Bake at 350 degrees for 30-35 minutes (will vary by oven) until golden brown. Once cooled, cut the logs into ½”–3/4” slices. Place the slices onto the same cookie sheet and put them back into the 350 degree oven to toast for 12–15 minutes. It’s important that you watch them closely so they don’t burn. They freeze exceptionally well in freezer bags.
Dipped in Milk Chocolate and Toffee Bits
DIPPING INGREDIENTS:
Ghirardelli Milk Chocolate Discs
Heath Bar Toffee Bits (bits only) Crisco
In preparation for dipping, give the toffee bits a quick pulse or two in a mini food processor and place in a bowl until ready to use.
Lay foil or parchment paper out on a large work area. Have the toffee chocolate chip biscotti ready to dip and toffee bits in a bowl, ready to sprinkle.
When ready to dip, melt the milk chocolate discs in a double boiler. Use 1 cup chocolate to 1 tbsp Crisco, and melt several cups at a time with proportioned Crisco until it’s a good dipping consistency.
Leave the bowl with melted chocolate over the double boiler to keep the chocolate warm while dipping.
Dip the biscotti half way into the milk chocolate and shake off the excess. Then pick up some toffee bits and sprinkle over all sides of the biscotti. Set it on the foil or parchment to dry.
Once dried, place in gallon food storage baggies and freeze.
Once dried/set, you can place in gallon food storage baggies and freeze.
