Prep 40 mins
Cook 35 mins
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!
- 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)
- 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.
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!
FANTASTIC!! My family & coworkers go nuts for these biscotti! They're always a favorite. Two hints: Add two tablespoons of water to the flour-sugar mix before adding the eggs - it helps the mix bind together. Also, use parchment paper under the loaves - makes it easier to lift them to a cutting board. Great recipe! Thanks Nana Lee!!
What a terrific gift from your friend - these are lovely! I made a third of the amount (1 egg), using almond and vanilla flavour, which yielded 26 little biscotti. Delighted at how light they are. Tried substituting honey for sugar - need to work on this a bit more, but this forgiving recipe is a keeper NanaLee, thanks!