Best The Real Italian Biscotti Recipes

ITALIAN BISCOTTI

Italian Biscotti image

A traditional biscotti recipe. Great for dunking in coffee or tea.

Provided by Bernie

Categories World Cuisine Recipes European Italian

Yield 30

Number Of Ingredients 9

Ingredients

12 ounces butter
1 ¾ cups white sugar
6 eggs
1 teaspoon anise extract
2 teaspoons vanilla extract
6 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
8 ounces chopped almonds

Steps:

Preheat oven to 350 degrees F ( 165 degrees C ).
In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 32.4 g, Cholesterol 61.3 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 150.4 mg, Sugar 12.2 g

THE REAL ITALIAN BISCOTTI

The Real Italian Biscotti image

This is my mom's recipe for biscotti. They never last more than a few days after she makes them. I'm biased, but they are the BEST!

Provided by Trixyinaz

Categories Dessert

Time 55m

Yield 72 biscotti

Number Of Ingredients 7

Ingredients

12 eggs
1 ounce anise flavoring
5 cups flour
6 teaspoons baking powder
2 cups sugar
1 1/2 cups Crisco, plus
2 tablespoons Crisco

Steps:

Preheat oven to 375°F.
In mixer beat eggs and anise flavoring together for about 3 minutes until light and fluffy.
In a separate bowl, combine the flour, baking powder, and sugar.
Mix in the Crisco until it turns into small pieces.
Add the egg mixture and combine (dough will be thick and sticky).
Lightly grease cookie sheet.
Roll dough into logs approximately the length of your cookie sheet, 1 1/2 inches thick and 1 inch high.
Place logs on the greased cookie sheet about 4 inches apart.
Bake for approximately 15 minutes or until lightly browned.
Remove from oven and slice diagonally.
Lay cut side down in tray and bake about 10 more minutes.
I have put almonds or walnuts (coarsely chopped) in batter and they do taste good., but I have found that if I put the nuts in dry mixture and then add the egg mixture it is so much easier.