Takako Nomi is an entrepreneur extraordinaire and an exceptional baker. She's one of those people (like my grandmother, Nona) who does not rely on cookbooks. She intuits the correct measurements and methods when baking. And the results are always delicious. With pen in hand, for those of us who need concrete measurements, I was able to capture her irresistible biscotti recipe.
Takako Nomi's Bet You Can't Eat Just One Biscotti
1/2 pound of soft, room temperature butter
2 cups sugar
4 teaspoons baking powder
2 teaspoons vanilla
4 cups plus 2 tablespoons flour
4 cups of chopped walnuts
Ninja Baker Note: Sometimes I substitute almond extract for the vanilla essence and slivered almonds for chopped walnuts. I also use a ½ cup plus of almond flour to the 3 ½ cups of all-purpose flour.