This recipe was given to me by my Grandmother Nancy (Saccuzzo). She was a great little Italian Nana. She taught me how to cook and was an inspiration in my life. Enjoy with your favorite red wine or coffee.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F ( 190 degrees C ).

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  • In a large bowl, cream together butter and sugar Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired.

  • Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks.

  • Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.

Cook's Notes:

For plain biscotti, omit all of the flavorings. For walnut cookies, omit the anise seed and extract.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

145 calories; 5.3 g total fat; 40 mg cholesterol; 89 mg sodium. 21.6 g carbohydrates; 3 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2003
This cookie recipe is FANTASTIC!! Very easy to make (my 9yr.old helped me). On my very first try they turned out perfect.(I omitted the walnuts preferring only the anise). My Husband is impressed my Parents were stunned and they were a hit at the dinner party I attended. I am Italian and I come from a family of Bakery owners and these cookies impressed them. Thank-you for submitting this recipe and I always make mention as to where and whom this recipe originated from. I highly recommend this recipe for its simplicity and its deliciousness!! Paula Read More
(49)
21 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/31/2003
This cookie recipe is FANTASTIC!! Very easy to make (my 9yr.old helped me). On my very first try they turned out perfect.(I omitted the walnuts preferring only the anise). My Husband is impressed my Parents were stunned and they were a hit at the dinner party I attended. I am Italian and I come from a family of Bakery owners and these cookies impressed them. Thank-you for submitting this recipe and I always make mention as to where and whom this recipe originated from. I highly recommend this recipe for its simplicity and its deliciousness!! Paula Read More
(49)
Rating: 5 stars
12/31/2003
This cookie recipe is FANTASTIC!! Very easy to make (my 9yr.old helped me). On my very first try they turned out perfect.(I omitted the walnuts preferring only the anise). My Husband is impressed my Parents were stunned and they were a hit at the dinner party I attended. I am Italian and I come from a family of Bakery owners and these cookies impressed them. Thank-you for submitting this recipe and I always make mention as to where and whom this recipe originated from. I highly recommend this recipe for its simplicity and its deliciousness!! Paula Read More
(49)
Rating: 5 stars
12/31/2003
I wanted to make the perfect Biscotti recipe for Christmas gifts this year. I printed out 15 different ones from this site and tried them all. This recipe was the winner "hands down" with my family and friends. Thank you Michelle for sharing your Grandmother's recipe with us all. Read More
(43)
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Rating: 4 stars
02/09/2008
Delicious recipe! Just make sure the logs are not too thick or they not cook in the middle. Read More
(21)
Rating: 5 stars
12/07/2011
DELICIOUS! KEY NOTE: dough is very sticky so I allow for a bowl w/1 or 1.25 cups add'tl flour on the side for my hands when working the dough. They still turned out wonderfully. I gave it 5 stars even though I altered it because both my parents are from 100% Italian families & these cookies were much better than our family recipe. Ours are always so hard they should be dunked in coffee. These were cookie-ish yet firm & were a huge hit at my Italian family at Thanksgiving. I followed ingredients as indicated minus the anise (not a fan of anise) and once basic recipe was completed I split into two batches. Batch 1 Almond Biscotti: I added 1.5 t pure almond extract & almonds. Batch 2 Maple Walnut Biscotti: 2 t immitation maple & chopped walnuts. Baking times differ just keep an eye on them. Once cooled I added white & dark chocolate. Yummy! Read More
(17)
Rating: 5 stars
09/16/2003
If you're a fan of biscotti you'll enjoy these. Just the right sweetness and very fragrant. And of course great with coffee or tea. Read More
(10)
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Rating: 4 stars
04/12/2003
These came out great. Light and airy and very crispy. Cooked them a little longer the second time very delicious. Read More
(8)
Rating: 5 stars
01/05/2010
This recipe is AMAZING! I made some minor changes 1c. whole wheat flour omitted anise flavoring and seed 1 tsp orange extract 2 tsp orange zest and 1 1/2c. walnuts. I wanted to use dates but forgot to put them in before I started baking so I'll do that next time. I have not made biscotti before so really didn't know what to expect. The dough is quite sticky so I used some whole wheat flour and made my log shapes on the counter then transfered to the ungreased cookie sheet. I used the whole egg wash. The recipe did not call for salt and I used unsalted butter but I will use regular butter next time. When I did the second bake I found laying them flat on the cookie sheet produced a better browning/drying.These were so yummy my hubby even shared with one of his buddies chick food he calls it funny chick food is pretty good. Thank you so much for posting this recipe. It's a real keeper. Read More
(7)
Rating: 5 stars
01/11/2007
Wow this is the best recipe for biscotti that I have ever used. It makes a lot and it is a good thing because they dissapeared so fast. I made it a few times each time adding something different and they all came out awesome. Read More
(6)
Rating: 4 stars
02/02/2006
This recipe did not work well for me. First I don't think I rolled out the rolls of dough enough so the biscotti were moist in the middle. Although it is very tasty I will reduce the sugar next time by 1/2 c. However I the biscotti are VERY tasty. I used Sambuca instead of anise flavoring. I WILL make this again. Read More
(6)