Once upon a time, biscotti were unknown to most outside the Italian-American community. Today, the twice-baked cookies are almost as ubiquitous as the chocolate-chip cookie. And some of the best biscotti in the county are made by Cathy Schauber of wholesaler Cathy’s Biscotti (White Plains, 914-761-0440). Schauber, who found her passion for baking at the age of nine, makes them the old-fashioned way: hand-rolled, hand-cut, and with no artificial ingredients–though the taste may not be quite what you’d find in Italy. “Unlike traditional recipes, I use butter in mine, so it’s more cookie-like than biscuit-like,” says the mother of four girls, all of whom bake. “But my biscotti are crispy enough to hold up to dunking.” Among the 12 flavors offered are cranberry-chocolate-almond, gingerbread, cappuccio, lemon-pistachio, orange-almond, and dark chocolate chip.
Cathy’s Biscotti ($14/lb or $8 for a bag of six) are available at Chocolations in Mamaroneck, Rooster’s Market, Dante’s Gourmet, and Iron Tomato, all in White PLains, Mount Kisco Seafood, the Rye Country Store, Perks in Katonah, and the Tazza Cafes in Armonk, Millwood, and Somers.
