Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This was given to me by my very best friend; it's her mother's recipe, and a wonderful basic biscotti recipe. Very rarely do I make them the same way twice. You can add dried cherries, cranberries, walnuts, toasted almonds, chocolate, white chocolate or cinnamon chips, or nothing at all -- It's good enough to stand on its own. I also change the flavorings and use almond or vanilla extracts. These will keep for a couple of weeks (if you're lucky) in your cookie jar!

Recipe Summary

cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
prep:
15 mins
Servings:
40
Yield:
40 biscotti
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.

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  • Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in eggs, egg yolk, and vanilla extract. Whisk flour and baking powder together in a bowl. Stir flour mixture into butter mixture to form a fairly sticky dough.

  • Divide dough in half; with wet hands, shape dough into two loaves, about 1-inch high at the center, on the prepared baking sheet.

  • Bake in the preheated oven until lightly browned, about 20 minutes; remove to cool completely on a wire rack, about 30 minutes.

  • Slice loaves into 1/2-inch slices with a serrated knife. Place cookie slices back onto lined baking sheet, cut sides up.

  • Increase oven temperature to 450 degrees F (230 degrees C).

  • Bake in the preheated oven until golden brown, turning once, 3 to 4 minutes per side.

Nutrition Facts

65 calories; protein 1.4g; carbohydrates 11.1g; fat 1.7g; cholesterol 22.1mg; sodium 38.2mg. Full Nutrition
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