Prep 15 mins
Cook 1 hr
I discovered this biscotti recipe printed on the back of a greeting card someone once sent me for my birthday. Because we live in Oregon, I will often substitute hazelnuts for the almonds.
- 1⁄2 cup butter, softened
- 1 cup unbleached cane sugar
- 3 eggs
- 3 cups unbleached white flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon anise seed, slightly crushed
- 1 cup almonds or 1 cup hazelnuts, coarsely chopped
- Preheat oven to 350 degrees.
- In a large mixing bowl cream the butter and sugar. Add the eggs, one at a time and beat well.
- In a separate bowl sift together the flour, baking powder and salt; gradually add to the creamed mixture.
- Stir in the anise seeds and nuts.
- Turn mixture onto a lightly floured board and knead until smooth. Divide dough in half. Form into two rolls the length of a standard cookie sheet and about 1 1/2" in diameter. (They should look like long ropes. Don't worry if the shape isn't perfect either.).
- On parchment lined baking sheet, bake the biscotti for 25-30 minutes, or until the rolls are firm to the touch.
- While still warm, cut rolls crosswise into slices 3/4" thick. Lay cut side down on the cookie sheet and return to oven.
- Bake the biscotti an additional 10 minutes longer to "toast" and dry out.
- Finally, turn off the heat and leave the biscotti on the cookie sheet in the oven with door closed and allow to set 20 minutes.
- NOTE: I usually cut this recipe in half.