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Aunt Mary's Italian Biscotti

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!

Ready In:
45mins
Serves:
Units:

ingredients

directions

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

@Fresca
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@Fresca
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"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!"
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  1. 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!
    Reply
  2. 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!
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