Biscotti
2016-08-25- Cuisine: Italian
- Course: Breakfast/Brunch, Dessert
- Skill Level: Easy
-
Add to favorites
- Yield: about 2 dozen
- Servings: 24
- Prep Time: 24m
- Cook Time: 55m
- Ready In: 3:00 h
Average Member Rating
(4 / 5)
1 People rated this recipe
Related Recipes:
-
Italian Rancheros
-
Chicken With Vinegar Peppers
-
Sausage Tortellini Soup
-
Anisette Cookies
-
Biscotti Variations
Nutritional Info
This information is per serving.
-
Calories
201 -
Total Fat
11 g -
Saturated Fat
5 g -
Cholesterol
44 mg -
Sodium
180 mg -
Potassium
72 mg -
Carbohydrates
22 g -
Dietary Fiber
1 g -
Sugars
9 g -
Protein
4 g
Ingredients
- 1 cup butter, softened (no substitutes)
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped almonds
Method
Step 1
Cream butter and sugar. Beat in eggs. Stir in extracts. Mix flour, baking powder and salt. Add to creamed mixture. Stir in almonds.
Step 2
Line a baking sheet with foil and grease the foil. Divide dough in half. On foil divide dough into 2 11-in. x 3-in. rectangles. Bake at 300° for 35 minutes until brown and firm to the touch.
Step 3
Remove from oven. Increase temperature to 325°. Using the foil, lift the rectangles onto wire racks. Cool completely.
Step 4
Place on a cutting board. Cut diagonally with a serrated knife into 3/4-in. slices. Place with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn over and bake 10 minutes longer. Cool completely on wire rack. Store in airtight container.
Dough can be made the day ahead and refrigerated.
On my first attempt at making this the dough spread too much and the biscotti were too crumbly. I will try cutting down on the amount of butter next time.