BERKELEY (KCBS) – Bonnie Tempesta, the woman who popularized biscotti in the United States, has come out of retirement to do it again.

Boncora Biscotti are smaller and much more airy than the ones that took off nationwide in the 1980s and 1990s. They’re lighter and fluffier, but not at the expense of the crunch.

Boncora is without a doubt the crunchiest biscotto I have ever had in my life. There’s a plain version with nuts, and one that’s dipped in chocolate, both absolutely delicious.

KCBS Food and Wine Editor Narsai David:

Just in time for the holidays, Noci Foods has come out with a terrazzo that’s basically lots of walnuts held together by a caramel made with maple syrup and honey.

On their website, founder and Walnut Creek native Adam Harris recounts the excitement that gripped the town in the weeks leading up to the annual Walnut Festival every year.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53 a.m., 12:53 p.m. and 4:53 p.m., and at 2:53 a.m. Sunday on KCBS All News 740AM and 106.9FM.

(Copyright 2012 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)


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