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Torta e Biscotti Bakery

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Omaha, NE
Torta e Biscotti Bakery

This page is for cooks and bakers and people who love to cook, bake and eat, savory or sweet, beautiful and not so beautiful, perfection and messes.

Hello friends! Welcome to my baking/cooking page. Ever since I was a little girl I've always loved following my mom and gramma around and doing whatever I could to help and learn from them. Me and my gramma went to culinary school together for a little bit, I'm so grateful to have the opportunity to learn from them. I hope I can bring some of my families treats and traditions to your families table! Follow me on my journey!

11/25/2025

HELLLO AND SURPRISSSEEEE!!!!
I have some special news that is very last minute.... butttt I will be making a very limited supply of mini cookie trays for thanksgiving!
There will be 8-9 different kinds of cookies and 16-20 cookies total per tray, and about 15 trays total. I will not be making the normal sized trays for thanksgiving, I don't want to bite off more than I can chew. Because these trays are minis and they are my first trays I've made without my mom I will be offering them at a discounted rate, $25 dollars per tray. When Christmas rolls around I will have the updated prices and cookies but for now the cookies on the tray will be,

Fudge top brownies
Raspberry orange turnovers
Lemon poppyseed cookies
Caramel turtle cookies
Cherry shortbread cookies
Melting moments cookies
Raspberry almond
Peanut butter balls
Chocolate chip cookies

If you'd like to reserve a tray do it quick I've already had a couple reservations for trays!!

10/03/2025

HELLO EVERYONE!! It’s been awhile since you’ve probably seen a post from this page but I have good news! We’re back baby. And under “new” management, I’m taking over my mom’s baking business so the world can enjoy her treats again and now my treats too!

I’m currently working out the pricing for everything and making a menu, I’m hoping it’ll be done by the end of this weekend or sometime next week! I’ll keep everyone updated. As for now, I’ll start accepting orders starting next Wednesday so if anyone wants some goodies I’ll be having some sweet deals for the first two weeks or so and then back to normal pricing!

I’m so happy and grateful to be taking over and continuing the legacy my mom and gramma built. I hope to see some familiar faces and some new faces! Tell your friends and family!

And what everyone has been waiting for… the Christmas cookie trays! I WILL be doing the cookie trays this year but I’m still working out all the details so I will be taking a limited amount of orders for cookie trays. So if you know you’d like a Christmas cookie tray and want to reserve a spot let me know! This is my first year doing this mostly by myself so be patient with me! It’ll only go up from here! I’ll be posting more information as soon as I know it! :))

Thanks for sticking here til the end. Here’s some family pictures and pictures/ videos of some of my treats I’ve made!

12/25/2021

31 Days of Cookies and Bars
I am not baking cookie trays this year but will be posting all of my recipes for you to try them out. Happy baking!

The Cherry Wink is my favorite holiday cookie to eat! I don't know why I don't make them year round but I can't wait to start eating them this time of year. It is an old-fashioned cookie, I think it won the Pillsbury Bake Off in the 1950s or 60s. I call it the Christmas Monster Cookie - so yummy! Don't turn your nose up to dates. When they are baked, they are nothing like raw dates!

CHERRY WINKS
1 cup sugar
3/4 cup shortening
2 tablespoons milk
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup chopped dates
1/3 cup chopped maraschino cherries, patted dry with paper towels
1 1/2 cups coarsely crushed corn flakes cereal
15 maraschino cherries, quartered

In large bowl, beat sugar and shortening with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in milk, vanilla and eggs. On low speed, beat in flour, baking powder, baking soda and salt, scraping bowl occasionally, until dough forms. Stir in pecans, dates and 1/3 cup chopped cherries. If necessary, cover with plastic wrap and refrigerate 15 minutes for easier handling, or overnight if making the next day. Heat oven to 350°F. Line your cookie sheet with parchment paper or a Sil-Pat. Roll dough into 1 to 1 1/2" balls and drop into cereal; coat thoroughly. Place 2 inches apart on cookie sheets. Lightly press maraschino cherry quarter into top of each ball..Bake 13 to 15 minutes or until light golden brown on the bottom. Remove from the oven and cool 1 minute; remove from cookie sheets to cooling racks. Makes about 60 cookies.

12/24/2021

31 Days of Cookies and Bars
I am not baking cookie trays this year but will be posting all of my recipes for you to try them out. Happy baking!

These little spritz cookies are incredible! A little extra work to get the dough in the press, but something a little different for your cookie tray.

NEAPOLITAN SPRITZ
1/2 cup (1 stick) butter, softened
1/4 cup cream cheese, softened
1/2 cup granulated sugar
1/2 tsp baking powder
1 egg yolk
1 tsp vanilla
1 3/4 cups all-purpose flour
1 Tablespoon strawberry-flavored jello
1 oz dark chocolate, melted and slightly cooled

Preheat oven to 350F. In a large mixing bowl, cream butter, cream cheese and sugar. Add egg yolk, baking powder, salt and vanilla; mix until thoroughly combined. Add flour, mixing just until combined. Divide dough into 3 equal parts. Leave one part plain. In a medium bowl, mix one part with strawberry jello, and in another bowl, mix the other part with the melted chocolate. Do not chill dough.

Pull equal parts from each color and roll each into a log about 1/2" wide and about as long as the tube of your cookie press. Put the 3 logs together. If you don't have a press, you can use a piping bag fit with a 1M size tip, or larger. Put into the tube of your cookie press fit with a flower or star plate. Force through the cookie press onto a baking sheet lined with parchment or a Sil-pat. Bake for 12 minutes, or until edges are lightly browned. Remove from oven to a wire rack and let cool completely. Store into an airtight container and eat within 7 days. Makes about 40 cookies.

12/23/2021

31 Days of Cookies and Bars
I am not baking cookie trays this year but will be posting all of my recipes for you to try them out. Happy baking!

These cookies are absolutely amazing and I absolutely love them. Toasting hazelnuts are a little tricky... literally one second too long and they taste burnt, even if they don't look it. Then one day I was shopping at Trader Joe's and found bags of already, perfectly toasted hazelnuts! What? I was so very excited, no more burnt hazelnuts and wasted money (hazelnuts are expensive). I recommend Trader Joe's-Omaha,NE for purchasing all of your raw nuts. Not only are they good quality, they are reasonably priced. Here is my recipe.

CHOCOLATE HAZELNUT SLICES
1 cup butter, softened
1 cup powdered sugar
1 egg + 1 egg white
1 tsp vanilla
1/2 tsp salt
2 1/4 cup AP flour
3 Tablespoons cocoa powder, I use Dutch process cocoa
3 T finely chopped toasted hazelnuts
8 oz milk chocolate chips
1/3 cup coarsely chopped hazelnuts

In a large mixing bowl, cream butter and sugar. Add 1 egg, vanilla and salt. Mix in flour until fully mixed. Divide dough in half. In one half mix in 3 tablespoons finely chopped hazelnuts. In the other half, mix in the cocoa powder.

On a work surface dusted with flour, roll each ball out into an 8"x6" rectangle, about 1/4" thick. Brush egg white on top of chocolate layer. Lay the vanilla dough on top of chocolate dough. Roll the dough together until about 1/4" thickness. Brush the top with egg white. On the short side, tightly roll the dough into a log. Roll the log a few times to get ride of any trapped air bubbles. Put log in plastic wrap or wax paper and refrigerate several hours or overnight.

Preheat oven to 350F. Line your unrimmed baking sheets with parchment paper or a Sil-pat; set aside. Cut log into 1/4" slices, cut each slice in half, then place each half about one inch apart on the baking sheet. Bake 13-14 minutes, or until bottoms are lightly browned. Remove from oven to a wire rack and let cool completely.

To assemble cookies, melt chocolate chips in a heat-proof bowl in the microwave in 2-30 second bursts, stirring in between, until melted. Line your work surface with wax paper. Dip each cookie halfway into the melted chocolate, then dip in coarsely chopped hazelnuts. Place in wax paper. Repeat with remaining cookies. Let dry for several hours. Store in an airtight container for up to 5 days. Makes 6 dozen cookies.

12/22/2021

31 Days of Cookies and Bars
I am not baking cookie trays this year but will be posting all of my recipes for you to try them out. Happy baking!

These little bite-size cookies pack a big, flavor punch to your tastebuds. I've been making them for so long, I can't remember where I got the recipe, but I know the name is from that long ago, original recipe. These are my Sugarplum Shortbread, full of almond flavor and perfect for your cookie repertoire.

SUGARPLUM SHORTBREAD
3/4 cup butter, softened
1/4 cup granulated sugar
1 tsp almond flavoring
2 cups flour

FROSTING
1/2 cup powdered sugar
1/2 tsp almond flavor
1 Tablespoon milk

Green decorator gel, I use Wilton Sparkle Gel

In your mixing bowl, cream butter, sugar and almond flavoring. Add flour. It will take a few minutes for the butter and flour to mix, don't give up. If you must add another 1-2 tablespoons of butter if it won't come together in 5 minutes. Put dough onto waxed paper or cling wrap, wrap and refrigerate for several hours or overnight.

Preheat oven to 350F. On a lightly floured work surface, roll out dough to 1/2" thickness. With a 1" leaf cookie cutter, cut out your shapes and place them on a parchment-lined or Sil-pat lined unrimmed baking sheet. Bake for 12-13 minutes or until bottoms are lightly browned. Remove from oven and transfer to a wire rack to cool completely.

To assemble: make powdered sugar frosting by mixing powdered sugar with almond extract and enough milk to make a thick, spreadable consistency. You may not use all of the milk. Lay a piece of wax paper on your work surface. Spread the frosting on top of one cookie. With your gel frosting, make an "m" shape on top of the frosting, then draw the tip of the gel through the middle of them to create the leaf veins. The M should be open more like a squiggle line going from one side to the other - don't lift the tip off the frosting. Put cookie on wax paper to dry. Repeat with remaining cookies. These will take at least 5 hours to dry, better overnight. Store in an airtight container for up to 5 days. Makes 5 dozen cookies.

12/21/2021

31 Days of Cookies and Bars
I am not baking cookie trays this year but will be posting all of my recipes for you to try them out. Happy baking!

One of my favorite cookies of the Christmas season, and lots of my customers, too... Cherry Shortbread. These cookies are bursting full of cherries and cherry flavor, your family and friends are sure to ask you for the recipe. The white chocolate adds the perfect amount of creaminess.

CHERRY SHORTBREAD dipped in white chocolate
1 cup butter
6 T granulated sugar
1 capful, about 1/2 tsp Lor-Ann cherry flavor, or 1 tsp cherry extract
2 T milk
8-10 drops pink or red food color
2 1/2 cups all-purpose flour
1 8 oz jar maraschino cherries, chopped
1 1/2 cups Hersheys white chocolate chips
2 T white shortening

In a large bowl of an electric mixer, cream butter and sugar. Add cherry flavor and milk, then beat in flour dropping in drops of red food color until it reaches your desired shade. Beat until just combined. Add maraschino cherries, and beat until cherries are incorporated. Put dough on top of a sheet of wax paper, then wrap and chill several hours or overnight.

Preheat oven to 350F. Roll dough into 1" balls placing on a parchment-lined, or on a Sil-pat on top of your baking sheet about 2" apart. Flatten balls a little with the back of a spoon coated in sugar. Bake 15-18 minutes, or until bottoms are lightly golden. Remove cookies and cool on wire rack.

Melt white chocolate chips with the shortening in the microwave until smooth. Spoon melted chocolate over half of each cookie, including the back, and lay on top of wax paper to dry which will take several hours. Store in tightly sealed container for up to 5 days. Makes about 36 cookies.

12/20/2021

31 Days of Cookies and Bars
I am not baking cookie trays this year but will be posting all of my recipes for you to try them out. Happy baking!

Christmas time needs Ginger cookies.. that sweet and spiciness of this cookie is just the perfect taste for the season. My mom got this recipe many years ago during a cookie making class she took at the local community college. The only change I have made is the addition of candied ginger.

GINGER COOKIES
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup full flavor molasses
1 egg
2 3/4 cup all-purpose flour
3 T ground ginger, you can reduce this to 2 Tablespoons if 3 is too strong for you
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp freshly grated nutmeg, for best flavor, or you can use already ground
A pinch of cloves
2 T finely diced candied ginger, optional
1/4 cup coarse raw sugar cane, or just regular granulated sugar

Cream butter, sugars and molasses together. Add egg, spices and baking soda, mix well. Add flour and candied ginger. Wrap dough in wax paper or plastic wrap and store in the refrigerator for several hours or overnight.

Preheat oven to 350F. Form dough into 1" balls then roll in sugar. Place on your baking sheet lined with a Sil-pat or parchment about 2" apart and bake for 12 minutes. Remove from oven to cooling rack and let cool completely. Store in an airtight container for up to 5 days. For softer cookies, place a piece of white bread in your container, away from the cookies and the bread will keep the cookies softer. These are actually better 2-3 days after baking, so make them a few days early. Makes about 6 dozen.

12/19/2021

31 Days of Cookies and Bars
I am not baking cookie trays this year but will be posting all of my recipes for you to try them out. Happy baking!

You know that oh-so-good ice cream that you can find occasionally in the grocery store, and you try to spoon out the specific flavor you like the most? Is cherry your favorite, pistachio or chocolate? Mine is pistachio! Well here is that Spumoni ice cream replicated into a cookie! I would say these cookies are not for a beginner baker, but would be fun to try if you're ready to advance to the next level! Happy baking!

SPUMONI SLICES
1 cup butter, softened
1-1/2 cups powdered sugar
1 large egg
1 tsp vanilla extract
2-1/2 cups all-purpose flour
1/4 cup dark cocoa powder
1/2 cup chopped pistachios, or pecans
3 to 5 drops green food coloring
1/4 cup finely chopped candied red cherries, you can substitute maraschino cherries if these are not available
1/2 tsp almond extract
3 to 5 drops red food
1 beaten egg white

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Add cocoa into one portion. Add pistachios and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third.

Roll each portion between two pieces of waxed paper into an approximate 8x6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. With a pastry brush, brush on beaten egg white. Top with the green, and brush again with beaten egg whites, then top with the pink rectangle; press together lightly. Wrap with plastic and chill overnight.

Cut chilled dough in half lengthwise so you have 2 logs. Cut into 1/4" slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 14-18 minutes or until set and bottoms are lightly browned. Remove from oven and transfer to a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container for up to 7 days. Makes about 4 dozen cookies.

12/18/2021

31 Days of Cookies and Bars
I am not baking cookie trays this year but will be posting all of my recipes for you to try them out. Happy baking!

When I was a little girl, I would look at all of the pictures in my mom's cookbooks. One cookbook I kept going back to year after year and I can remember it vividly -- it was the Betty Crocker Cooky Book, copyrighted in the 1960s sometime. I can remember the weathered, well-used pages and under each recipe was a picture of the cookie. My mom made these candy cane cookies on occasion, and I LOVED them - now I make them on occasion, too! They are time-consuming to make just because of all of the work to roll out each rope and twisting it into a candy cane, but the love you put into making them is so worth the taste and look in the end. This is a fun project to do with your kids, too! I hope you love them as much as I do!

CANDY CANE COOKIES
1/2 cup shortening
1 stick butter, softened
1 cup powdered sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 cups Gold Medal Flour
1 tsp. salt
1/2 tsp. red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Heat oven to 375 degrees. Cream shortening and butter together, then add sugar and cream until light and fluffy. Add egg and flavorings, mix thoroughly. Add flour and salt, and mix in your mixer until blended together. Divide dough in half. Mix in food coloring into one half.

Roll a 4-5" strip (using about 2 tsp. dough) from each color. For smooth, even strips, roll them back and forth on lightly floured board. Place strips side by side and twist like rope. For best results, complete cookies one at a time—if all the dough of one color is shaped first, strips become too dry to twist. Place on parchment-lined or on your Sil-pat onto your cookie sheet. Curve top down to form handle of cane.

Bake about 11-13 minutes until lightly browned on the bottom. Remove from oven and immediately sprinkle a mix of the crushed peppermint candy and sugar on top, remove to a cooling rack and cool completely. Makes 2 dozen cookies. Store in a tightly sealed container for up to a week -- these are fragile cookies, but even if they break they still taste great!

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Omaha, NE
68117

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