Aunt Mary's Italian Biscotti

READY IN: 45mins
Recipe by Fresca

This recipe was taken from a Sebastiani vineyard cookbook I bought for my Mom. The lemon and orange peel give these biscotti a wonderful flavor!

Top Review by Sydney Mike

Made for PAC, Spring 2007 ~ I LIKE BISCOTTI, so am always willing to try out a new recipe! I'm glad I picked up on this one, 'cause these are absolutely wonderful! I love the citrus & the anise & the almond tastes! One thing I did differently, though ~ Instead of laying the cookies down for the final baking, I stood them up on their flat bottoms [as I always do with biscotti], & baked them for about 12-13 minutes! Thanks so much for this one, which I'm adding to my collection of biscotti recipes!

Ingredients Nutrition


  1. Cream butter and sugar.
  2. add eggs one at a time beating well after each addition.
  3. Add vanilla.
  4. Sift together flour, baking powder and salt and ad slowly to creamed mixture.
  5. Stir in lemon and orange peels, anise seeds and nuts and blend well.
  6. divide dough into 3 parts and shape each into long roll about 1 1/2 inches in diameter.
  7. Place rolls on cookie sheet several inches apart and flatten rolls somewhat.
  8. Bake at 350F for 15 minutes.
  9. Remove and slice rolls crosswise 3/4 inches.
  10. Lay cut side down and bake additional 7 minutes.
  11. Flip to other side of cookie and bake another 7 minutes.
  12. Makes approx 4 dozen biscotti. ENJOY!
  13. Freezes well.
  14. Note: If you want sweeter, increase sugar to 1 full cup.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a