-
-
My review
Biscotti
11
JANDEE
"This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 83Original recipe yields 42 servings (3 to 4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
- In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
- Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 814968 Ratings
-
-
-
-
-
Most helpful positive review
1/8/2006
This is absolutely the best...crispy, crunchy, mild sweet flavor...not like the tooth-breaking commercial biscotti. I baked this for the first time last week exactly as printed with exception of...
Most helpful critical review
8/14/2000
These are "no frills." Not much flavor, and I had to add extra flour to get the dough "heavy" so I could shape it.
Most helpful
Most positive
Least positive
Newest
1/8/2006
This is absolutely the best...crispy, crunchy, mild sweet flavor...not like the tooth-breaking commercial biscotti. I baked this for the first time last week exactly as printed with exception of...
9/6/2002
Delicious! Great with coffee or as a snack. I did not have anise so used 1/2 Tbsp. almond and 1/2 Tbsp. vanilla intstead. Great flavor! TIP: Once dough is made; get a couple of long sheets ...
11/2/2002
I am a seasoned baker, and have tried many "biscotti" & "mandelbread" recipes over the years. This is the BEST recipe by far. It is simple, does not require the use of a mixer, and is just del...
12/11/2003
I cannot say enough good things about this recipe! THANK YOU SO MUCH! I have personalized it for my family and have made it many times now. Instead of 1 cup sugar, we add half cup each of white ...
11/2/2003
I am a pastry chef and make this recipe to go with the espresso that is served at my restaurant. I omit the anise oil and add 1/4 teaspoon EACH cinnamon, cloves, nutmeg, and coriander. Yum!
11/5/2005
I loved this recipe. Of course, I did my own flavor invention. I omitted the anise, and added orange extract instead, and added 1T orange peel and 1/2 T cinnamon. Then spread white chocolate ove...
9/17/2002
I've tried 3 biscotti recipes in this site and this is the one I like the best. I used crushed fennel seeds and a tsp lemon extract and it turned out great. I like softer biscottis, so I baked i...
9/27/2003
Even though I almost always bake with ONLY real butter, I followed the recipie and used vegetable oil. I did not find it necessary to add any extra flour as did many others who reviewed this rec...
12/5/2002
This is a great recipe! I substituted 1 tsp vanilla and 2 tsp almond extract for the anise extract, with wonderful results. I turned the dough out onto floured waxed paper and it handled very w...