Italian Biscotti Al La Syd
photo by Katzen
- Ready In:
- 2hrs 35mins
- Ingredients:
- 10
- 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.
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Reviews
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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 ;)!
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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.
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I make Italian Cookie Trays at holiday time and I have been searching for a good, easy Biscotti recipe for a long time. THIS IS IT!Almost everyone that received a tray said that the Biscotti was the best they have had. I do not normally care for biscotti and even I love it! I will make this every year . Thank you so much for posting this recipe!
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Tweaks
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I followed Cookiedog's lead and halved the recipe (mostly because I had a few other baked goods in the house) and also used almonds in place of the pistachios. I agree that these are FABULOUS - I love biscotti but had never tried making them before - these are fairly easy and so tasty! Mine aren't quite as pretty as the picture, but taste great - I'll make them again and serve to friends!! Thanks for another great cranberry recipe, SYD!!
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I don't remember ever actually having biscotti before let alone making it myself. This turned out great and I could hardly wait to eat it when it came out of the oven. I also halved the recipe. I loved the anise in it and think that I might add even more next time. I will also try using almond extract instead of the vanilla as well. I didn't shape the dough with my hands because it was pretty sticky, just plopped it down on the baking sheet and shaped it with a greased spatula. Thanks Syd!