Italian Biscotti Al La Syd

Italian Biscotti Al La Syd created by Katzen

The original of this recipe was from Pat Aldighieri & printed in our local newspaper, but I've increased the amount of nuts & cranberries, baked them less to give them a slightly softer texture & serve them as a regular cookie. However, if you want them really crisp, CAREFULLY bake them another 10-15 minutes. My daughter can't leave them alone [as long as they don't have the nuts!] & friends are always asking for the recipe! Your imagination is the only thing limiting the number of variations to this recipe!

Ready In:
2hrs 35mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Sydney Mike
Contributor
@Sydney Mike
Contributor
"The original of this recipe was from Pat Aldighieri & printed in our local newspaper, but I've increased the amount of nuts & cranberries, baked them less to give them a slightly softer texture & serve them as a regular cookie. However, if you want them really crisp, CAREFULLY bake them another 10-15 minutes. My daughter can't leave them alone [as long as they don't have the nuts!] & friends are always asking for the recipe! Your imagination is the only thing limiting the number of variations to this recipe!"
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  1. andrewwilliam
    Italian Biscotti Al La Syd Created by andrewwilliam
    Reply
  2. andrewwilliam
    great recipe. i left out the almonds and dipped an end in dark chocolate. people went nuts.
    Reply
  3. smellyvegetarian
    Wowee, I can make delicious biscotti! Who knew?!? As soon as I smelled the anise in the batter I knew I was in for a treat. I unfortunately didn't use the slivered almonds (accidentally bought whole and didn't have time to chop them), but I don't think the recipe suffered for it. For some reason my batter REALLY spread out in the first 15 minutes, and while I was able to mush it back in the edges got a little brown. I think my butter might have been a bit too soft...but no matter! These taste and look fantastic, they have won the approval of my self-proclaimed biscotti-hating DH, and are now tucked in the freezer for adding to cookie gift baskets. Thanks for posting a keeper, Syd! Made for Healthy Choices ABC--because cookies are healthy for the soul ;)!
    Reply
  4. Katzen
    Holy cow! These are SO DELICIOUS! It is going to be VERY difficult to make any other cookies again! These are so perfect and so much better than any other biscotti I've ever had! PIsmo had an excellent suggestion about shaping the dough with a greased spatula - I found the dough sticky, too, and this tip was a real help! I used anise as per the recipe and am glad I did - it was delicious! I also made half a batch, but am sorry that I didn't make the whole batch - they're so good! Thanks for sharing this awesome recipe, Syd! Made for Think Pink, Fall 2009.
    Reply
  5. Katzen
    Italian Biscotti Al La Syd Created by Katzen
    Reply
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