-
-
My review
Italian Biscotti
Bernie
"A traditional biscotti recipe. Great for dunking in coffee or tea."
Added to shopping list.
Go to shopping list.
Ingredients
servings 275Original recipe yields 30 servings (30 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F ( 165 degrees C ).
- In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
- Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 182209 Ratings
-
-
-
-
-
Most helpful positive review
1/25/2004
This may or may not be a review of this recipe, because I changed it so much, but here goes. I used 8 ounces of butter and 4 ounces of good olive oil, left out the almonds, substituted almond e...
Most helpful critical review
3/15/2007
ok, so what did I do wrong? Knead by hand?? HOW?? I added an additional cup of flour and it STILL isn't kneadable! all those ingredients wasted.
Most helpful
Most positive
Least positive
Newest
1/25/2004
This may or may not be a review of this recipe, because I changed it so much, but here goes. I used 8 ounces of butter and 4 ounces of good olive oil, left out the almonds, substituted almond e...
3/11/2003
I am getting so many compliments on my biscotti! From Italian people too!! I've made this recipe twice. At first you'll think the dough is too sticky but the large amount of butter in the recipe...
1/16/2006
I've been experimenting with biscotti recipes, lately, and this is by far our favorite! My husband took some to work and 2 people asked for the recipe. I put the dough into 2 large loaves - ne...
5/5/2008
This is a surprisingly simple, classic recipe for italian biscotti that any novice could make, and any expert would be proud to produce. I like biscotti a little thicker than average so I cut t...
2/8/2007
I had no almonds or anise extract. I only used the vanilla extract. One cup of the flour substatuted with whole wheat flour because I ran out of all purpose. When the dough became VERY sticky I ...
3/15/2007
ok, so what did I do wrong? Knead by hand?? HOW?? I added an additional cup of flour and it STILL isn't kneadable! all those ingredients wasted.
1/22/2003
Thank you! This recipe was wonderful. My husband and everyone at work enjoyed it. I used almond extract instead of anise extract. I put 2 teaspoons almond extract and 1 teaspoon vanilla extra...
11/7/2007
A lovely subtle taste, good texture, easy to make and easy to change up by adding other flavours. Be aware that it takes longer to cook than indicated -- about five minutes pre-slicing and also...
1/28/2007
I made these for Christmas gifts and everyone requested the recipe. This was the best biscotti I've ever had. I used almond extract instead of anise and added craisins and walnuts and dipped the...