Biscotti

4.7
(1,113)

These biscotti are easy, quick, and my favorite Italian cookies. My friend at work gave me this simple, no-frills recipe.

161
161
161
161
Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
15 mins
Total Time:
1 hrs 10 mins
Servings:
36
Yield:
36 cookies

Ingredients

  • 1 cup white sugar

  • ½ cup vegetable oil

  • 3 eggs

  • 1 tablespoon anise extract, or 3 drops anise oil

  • 3 ¼ cups all-purpose flour

  • 1 tablespoon baking powder

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets or line with parchment paper.

  2. Beat together sugar, oil, eggs, and anise extract in a medium bowl until well-blended. Combine flour and baking powder in a separate bowl; stir into egg mixture to form a heavy dough.

  3. Divide dough into two equal pieces. Form each piece into a log the length of a cookie sheet. Place one log on each of the prepared sheets; and press dough down to 1/2-inch thickness.

  4. Bake in the preheated oven until golden brown, 25 to 30 minutes. Transfer logs to wire racks; let sit until cool enough to handle, about 15 minutes.

  5. Slice each log crosswise into about eighteen 1/2-inch-thick slices. Place slices cut-sides up back on the cookie sheets.

  6. Bake until lightly toasted and golden brown, 6 to 10 minutes per side.

Nutrition Facts (per serving)

83 Calories
3g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 83
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 13mg 4%
Sodium 40mg 2%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 1g
Calcium 23mg 2%
Iron 1mg 3%
Potassium 16mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love