Italian Biscotti Al La Syd
Ready In: 2 hrs 35 mins
Serves: 130
Ingredients
- 1 lb unsalted butter, softened
- 4 cups granulated sugar
- 8 eggs, room temperature
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- 1 (1 ounce) bottle anise
- 1 cup slivered almonds
- 8 cups all-purpose flour
- 3 cups dried cranberries
- 2 cups pistachio nuts
Directions
- Preheat oven to 350 degrees F.
- In a large bowl mix the first 7 ingredients until well blended.
- Stir in the flour one cup at a time.
- When smooth, mix in cranberries & pistachios.
- Pat the dough into a smooth round dome in the mixing bowl, then cut it into quarter sections. Slowly shape each section, patting & rolling it carefully, first into a log, & then into a seamless loaf about 13" long & 4" wide. Place two of the loaves on a 15"x10" baking sheet.
- Bake loaves for 45 minutes, checking them every 15 minutes to see if the dough is spreading out & becoming too flat. If it is, reshape the loaf with a spatula.
- Remove loaves from the oven & allow them to cool. When cool, cut each loaf into 1" slices & then cut those slices in half. Place the slices back on the baking sheet, STANDING UP & SEPARATED FROM ONE ANOTHER, then bake them for another 10 minutes or so.
- Remove cookies from the oven & cool them completely before storing them in an air tight container.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off