Recipe by Nana Lee
This recipe is from a friend of mine in Boston. She and I used to work together and have continued our friendship into retirement. One day she emailed me that she was sending me some goodies, but did not tell me what it was. Only that it was homemade! Imagine my surprise when I received a very heavy package via parcel post! I anxiously opened it and found a great, and big, Rubbermaid container filled with homemade Biscotti! Boy, were they scrumptious!
Top Review by Susan R.
This is the first time I have made biscotti. I used vanilla and orange zest for my flavorings. The recipe was easy, quick and delicious! It was much better than any coffee shop or store bought biscotti I have had. I was not a big fan of biscotti (probably because the stuff I had wasn't very good) but do like this. I like the fact that it issn't so bloody hard! Crispy, yes, but not hard in that it hurts the roof of your mouth when you bite a piece off. I will make it again!
- 3 1⁄2 cups unsifted flour
- 1 cup almonds, toasted, chopped (or any other nuts)
- 1⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 3 large eggs
- 1 1⁄2 cups sugar
- 1⁄2 cup butter, melted
- 1⁄2 teaspoon anise extract (or use instead 2 tsp anise seed, dash of lemon and orange zest, 2 tsp. vanilla and 1 tsp. almond)
Directions See How It's Made
- Preheat oven to 350°F.
- Grease baking sheet and set aside.
- In medium bowl, combine flour, baking soda, salt and nuts; set aside.
- In large bowl beat at medium speed eggs, sugar, butter and flavorings for 4 to 5 minutes or until well blended.
- With a wooden spoon gradually stir in the flour mixture until mixture forms a stiff dough.
- Divide dough in half and, with flour, shape each piece into a log, pressing them into 12 to 15 x 3-1/2-inch rolls.
- Place both rolls in the same prepared sheet. Bake until firm and lightly brown, approximately 25 to 30 minutes.
- With a long spatula, transfer rolls to cutting board, and using a serrated knife, cut each crosswise and diagonally into 3/4-inch slices.
- Place slices, cut side down on baking sheet. Bake 10 to 15 minutes turning once again until firm and crisp on both sides.
- Cool on wire rack.
- Depending on how wide you place the dough on the baking sheet, it make approximately 40.