This is my mom's recipe for biscotti. They never last more than a few days after she makes them. I'm biased, but they are the BEST!
My Private Note
Units: US | Metric
- 1Preheat oven to 375°F.
- 2In mixer beat eggs and anise flavoring together for about 3 minutes until light and fluffy.
- 3In a separate bowl, combine the flour, baking powder, and sugar.
- 4Mix in the Crisco until it turns into small pieces.
- 5Add the egg mixture and combine (dough will be thick and sticky).
- 6Lightly grease cookie sheet.
- 7Roll dough into logs approximately the length of your cookie sheet, 1 1/2 inches thick and 1 inch high.
- 8Place logs on the greased cookie sheet about 4 inches apart.
- 9Bake for approximately 15 minutes or until lightly browned.
- 10Remove from oven and slice diagonally.
- 11Lay cut side down in tray and bake about 10 more minutes.
- 12I have put almonds or walnuts (coarsely chopped) in batter and they do taste good., but I have found that if I put the nuts in dry mixture and then add the egg mixture it is so much easier.
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Nutritional Facts for The Real Italian Biscotti
Serving Size: 1 (1987 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 106.4
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 1.6 g
- Cholesterol 35.2 mg
- Sodium 42.1 mg
- Total Carbohydrate 12.3 g
- Dietary Fiber 0.2 g
- Sugars 5.6 g
- Protein 1.9 g
The following items or measurements are not included: