Seattle — Antimo Cimino combines his favorite recipes, stories, and his appreciation for food and family in his new cookbook, Food You'll Make Love To: Ah, Those Italians!

In addition to being a food and travel writer, Cimino is also the founder of VoomaGo, which organizes trips for travelers to have the opportunity to be immersed in the food, wine, and culture of Italy.

His recipe for biscotti, passed down from his grandmother, is a treat to share with your own friends and family.

Antimo Cimino's Biscotti, from Food You'll Make Love To: Ah, Those Italians!


  • 4 cups flour
  • 1½ cups sugar
  • ¾ cups olive oil (or melted butter, if you prefer)
  • ⅓ cup warm milk
  • 4 eggs
  • 1 small bag pane angeli (vanilla baking powder)
  • 1 small bag baking ammonia (or baking soda)
  • 1 tablespoon fresh lemon or orange zest


On a marble top or a large wooden cutting board, create a volcano shape with the flour. Place the olive oil or melted butter in the center, and start incorporating it into the flour. Use the palms of your hands to make sure that most of the flour has received some of the oil. Beat the eggs with the sugar and incorporate the mixture into the flour. Add the lemon zest and sprinkle the baking powder all over the forming dough, incorporating it with your fingertips. Warm the milk and melt the baking ammonia inside (It will smell funny, don't worry it is okay and not toxic). Make sure that the cup of milk is over the dough, as it will foam as you mix it in. Add it to the dough and mix well. Use some additional flour as needed to make sure that the dough does not stick to your fingers.

Let the dough rest for about 10-15 minutes. Heat up the oven to 385°. With your hands, roll a handful of the dough into a nice long thread (less than 1 inch around). Cut it into even pieces about the length of an index finger. Flatten each piece with the palm of your hand. Pass one side into a bowl of sugar and place onto a baking sheet. Bake for about 18 minutes till they are golden brown.

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