Prep 10 mins
Cook 30 mins
Anna migrated to Queens NY from Italy with her husband and lived in my Granny's house in the upstairs apartment. She had no children of her own so it gave her great pleasure to spoil us often with these baked goodies called "biscotti". Who knew these very traditional breakfast treats would turn into the very stylish biscotti found in the best coffee bars today! Thanks Anna for the memories :)
- 1⁄4 lb butter
- 3 eggs
- 3 cups flour
- 1 cup sugar
- 1 cup almonds (chopped)
- 1 teaspoon anise extract
- 3 teaspoons baking powder
- 1⁄4 milk (for glazing)
- Cream butter and sugar until light and fluffy.
- Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
- Divide dough in half.
- Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
- Gently press down to flatten alittle.
- Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes.
- Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
- Lay the cookie flat side down and return to oven until light gold in color.
- Freezes very well.
I have been trying many biscotti recipes and I have finally found THE one. It is everything a good biscotti should be. I will be using this as my basic recipe as it can easily be changed to suit any taste my mood desires. The recipe doesn't tell you when to add the eggs, but of course, they should be added after the sugar and butter have been creamed. I did not use the milk, but I used water on my hands, as needed, when I shaped the dough. I baked them at 330 degrees for the 20 min. or until the biscotti was firm to the touch. I let it cool for at least 15 min. or so before slicing them. I baked the slices 10 min. on one side and then turned them over and baked them another 10 - 15 min. After they had cooled, I dipped the bottoms in melted Ghirardelli double chocolate, candy making, chocolate dipping bar. They are perfect.
This is my first time making Biscotti. I followed this recipe exactly and was disappointed with the results. After the initial 20 minute baking, the "logs" were still raw dough in the middle. Very fragile and hard to handle when sliced. After 2 more 15 minute bakings (per another review), they are done. The flavor is very good, but they are a bit too fragile and not quite the right texture. If I try this recipe again, I will increase the initial baking time to 30-35 minutes, check with a toothpick for doneness, and maybe shorten the second baking periods. However, I will probably try a different recipe next time.
Just wanted to let you know that "biscotti" means in fact "twice baked".