Real Recipes From Real Home Cooks ®

my favorite biscotti

★★★★★ 1
a recipe by
Jen Waltrip
Pittsburg, TX

I've not made this, but found the recipe in USA Weekend magazine. I didn't want to lose it, so thought I'd post it here! I hope to try it & give it as gifts for the holidays.

★★★★★ 1

Ingredients For my favorite biscotti

  • 3 1/2 c
    unbleached all-purpose flour
  • 1 tsp
    baking powder
  • 3/4 tsp
  • 4 lg
    eggs, 2 egg yolks, and one egg white for brushing
  • 2 c
    granulated sugar, plus extra for sprinkling
  • 2 tsp
    vanilla extract
  • 2 Tbsp
    almond liqueur, such as disaronno
  • 1 Tbsp
    anise seed
  • 4 c
    coarsely chopped whole almonds

How To Make my favorite biscotti

  • 1
    Adjust oven rack to lower-middle & upper positions & heat oven to 325 degrees. Line 2 large, rimmed baking sheets with parchment paper.
  • 2
    Whisk flour, baking powder & salt in a medium bowl. Beat eggs, egg yolks & sugar with an electric mixer in a large bowl until light, about 2 minutes; beat in vanilla, liqueur & anise. Beat in dry ingredients & then almonds to form sticky but workable dough.
  • 3
    Divide dough into four portions on a heavily floured board, rolling each portion into an approximate 15- x 2-inch log.
  • 4
    Carefully transfer 2 logs to each baking sheet brushing each with egg white & sprinkling with sugar. Bake until pale golden & just beginning to crack, 20 to 25 minutes.
  • 5
    Cool cookie logs on baking sheet until tepid, about 40 minutes. Keeping oven racks in position, heat oven to 200 degrees. Slice logs diagonally 1/2 inch thick with a serrated knife, laying slices on baking sheets in single layer. (There will be enough cookies for 3 sheets) Working 2 sheets at a time, bake biscotti until crisp & golden, about 25 minutes. Remove from oven & cool. Can be stored in airtight container up to 2. weeks

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