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My review
Mrs. P's Biscotti
166
debbie eckstein
"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!"
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Ingredients
1 h 15 m servings 65Original recipe yields 40 servings (40 biscotti)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
- 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
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Reviews
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Newest
7/8/2016
The base for the biscotti has wonderful flavor. I added some chopped dried cherries, chopped toasted almonds and drizzled dark chocolate over them. Everyone loved them. I prefer crunchy bisco...
12/13/2016
Loved these. Great flavour and perfect texture. I did make one change due to dietary restrictions...I used Earth Balance® instead of butter. My add in's were filberts and cashews. I'll be making...