From Our Editors
Louise Felice had been baking desserts for local restaurants for some time when she discovered her passion: biscotti. She began preparing a traditional Italian version of the treat, leaving out butter and other fats to create a crunchy texture that turns tender when dipped into coffee or wine. She eventually started her own business, Felice Biscotti.
Working in small batches, Felice mixes flour from a local mill with ingredients such as Dutch chocolate and the zest of lemons from her own garden. Then, she shapes the loaves by hand and bakes them twice. She makes these loaves available in signature flavors such as coconut crème or Nutella, or invites customers to create their own customized biscotti made with traditional or gluten-free ingredients. Although Felice eschews artificial flavors and preservatives, her biscotti stay fresh for up to six months when stored in an airtight container or the vacuum of low-earth orbit.