Italian Biscotti

"These additive Italian cookies are meant for dunking, but are good just eaten alone. The word "biscotti" refers to their preparation--they are twice baked. They are just wonderful."
 
Download
photo by JanBen photo by JanBen
photo by JanBen
Ready In:
1hr 35mins
Ingredients:
9
Yields:
45 cookies
Advertisement

ingredients

  • 2 eggs
  • 2 egg whites
  • 1 teaspoon almond extract
  • 12 teaspoon anise extract (optional)
  • 1 cup sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 14 teaspoon salt
  • 34 - 1 cup whole almond
Advertisement

directions

  • In a large mixer bowl combine the eggs, egg whites, vanilla, and anise; mix until well-combined.
  • Add the sugar, flour, soda, and salt; beat until a dough forms.
  • Add the nuts.
  • Turn the sticky dough onto a lightly floured board; knead several times.
  • Divide the dough in half.
  • With floured hands, form the dough into two flattish logs, about 15" long by 2" wide.
  • Place the logs about 3" apart on a baking sheet that has been sprayed lighted with cooking spray.
  • Bake at 325 degrees for 40 minutes.
  • Remove and cool for 10 minutes.
  • Reduce oven to 275 degrees.
  • On a cutting board, cut the logs diagonally into 3/4" thick slices.
  • Arrange the slices on the baking sheet and bake for 10-12 minutes; turn and bake another 10-12 minutes.
  • Turn heat off and leave biscotti to crisp in the oven for another 15 minutes.
  • Remove and cool completely.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Rifka
    Simple and has potential for many different varieties. I'd make this again but I'd add more almond extract and I didn't add almonds this time because I didn't have any.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes