Italian Nut Biscotti
photo by Dave R.
- Ready In:
- 1hr 5mins
- In a large bowl, stir together sugar,butter,anise seeds,anisette, and whiskey;(I use mixer) Beat in eggs.
- In another bowl, stir together flour and baking powder.
- Gradually add to sugar mixture, blending thoroughly,Mix in almonds.
- Cover tightly with Plastic wrap and refrigerate for 2 to 3 hours.
- Directly on greased baking sheets,shape dough with hands to form flat loaves about 1/2 inch thick,2 inches wide, as long as baking sheets.
- Place loaves parallel and 4 inches apart,(this make 6 loaves).
- Bake in a 375 degrees oven for 20 minutes or until lightly browned.
- Remove loaves from oven and let cool on baking sheets until you can touch them.
- Cut diagonally into 1/2 to 3/4-inch-thick slices;Place slices close together (on same baking sheet, cut sides down} on baking sheets.
- Bake 375 degree oven for 15 more minutes or until lightly toasted.
- Transfer to racks to cool;Store air tight container.
Questions & Replies
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WOW!! This was awesome. I didn't have anisette or anise liqueur, but I used a few drops of Anise oil and substituted vanilla for the liquid portion. YES, I used the wiskey. These were unbelievably easy to make even though I only had 3 loaves instead of 6. Someone actually told me they were the best biscotti they ever had. I will make them again - without a doubt!!
I was thrilled to find this recipe online - finally! I was given the exact same recipe almost 30 years ago, and it's pretty beat up by now. I omit the nuts, and sometimes add chocolate chips instead, or drizzle the toasted biscotti with chocolate. Time-saving hint: If you bake the loaves the first time, let them cool, and wrap them well and freeze them, you can pull out a loaf anytime and thaw, slice, and twice-bake the slices. I love making up a double batch of these around Christmas so I can stash a few loaves in the freezer, to make in the next month or two.
I made these for two friends of mine. They were very simple to make and the kitchen smelled wonderful! I'm pretty strong-willed but that smell was almost enough to knock even me off of my diet. I have heard back from the first friend and he said that they tasted wonderful! So - clear directions, easy to make, tastes great - sounds like 5 stars to me. Thanks Barbara for not only sharing the recipe but for making me look so great with the men. ;)
This is almost identical to my grandma's recipe from the old country. I don't even need to make your's I already know how good it will be. The whiskey, according to my grandpa, makes the cookie "Tender". It will still be crisp yet won't break your teeth. I have added a citrus burst to this recipe. Take oranges and zest over the top of the logs, then brush with the whipped egg whites. By not adding it to the dough the whole cookie won't take on the orange flavor. You will get burst of citrus. Lemons also work well. Try it, you will like it.