This recipe comes from my mother-in-law's great-uncle, Zio Angiolino, who used to make lots of these traditional biscotti and gave them wrapped up as small Christmas gifts to family and friends. His friend Gigi, a baker, used to let him use his oven to cook the cookies, so they came out perfectly each and every time!
The name arrabbiata (angry) of this dish it's because of the use of chilli.
When preparing this angry dish, feel free to use as much chilli as you want, it is up to you and to your mouth, to make it angry or very angry!
And again this recipe belongs to the Roman cooking tradition.