Cook1 hr 30 mins
After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.
- Preheat oven to 300°F.
- Line 2 baking sheets with parchment.
- Combine dry ingredients and set aside.
- Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
- Add the dry ingredients and mix until combined.
- Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
- Scrape the dough out onto a parchment lined sheet pan.
- Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
- This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
- Bake until firm and dry, about 50 minutes.
- Remove from the oven and cool 10 minute.
- Use a long serrated knife and slice into 1/2-inch wide slices.
- Lay the slices cut side down on the baking sheet and bake another 20 minutes.
- Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
- Cool the biscotti on a rack; cool completely before storing.
Since recently discovering the amazing difference between homemade and storebought biscotti, I have been upon a quest to try as many recipes as possible. This one is definately a keeper. I did not have amaretto (nor anise extract), so used the rum/almond extract substitution. What an incredible flavour! My husband kept on commenting on how wonderful the kitchen smelled as these were baking. These are a real treat- thanks!
These are perfect....the flavor is right on! Directions are easy & though the time is more than the usual cookie takes the end product is well worth the effort. Dunking is what Biscotti are for!!!
Wow are these hard... I mean texture wise! The recipe was EASY... something I think I could whip up whenever I felt like it! I was surprised that the flavorings did not come out more pronounced though. I used the rum and almond extract and 3/4 tspn of anise (didn't want to over power it)... but the flavor was definitely toasted almond. Next time I will add a bit more rum... because you know, a little more rum never hurt anyone! Anyway, thanks for a keeper!