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My review
Biscotti
9
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."
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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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 8501026 Ratings
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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.
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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...