Biscotti is a classic Italian cookie. They come in many different flavors but the most traditional is anise.
Biscotti are great with coffee, tea or milk. If kept in an air tight container they can last for several weeks.
I have heard that ancient mariners would take loads of biscotti on their voyages because they stay fresh for so long.
My family loves them flavored with anise but you could also use almond, lemon or vanilla flavoring.
My mother-in-law taught me how to make biscotti not long after my wedding.
The dough can be very thick and sticky so mixing it by hand is quite the challenge.
I was so excited when she gave me a stand mixer because it makes it a breeze.
Biscotti gets baked twice so you start with making the dough into logs on an ungreased pan.
I tried to make this on a greased pan one time but it was a disaster. The dough just started sliding off of the cookie sheet and went everywhere.
It’s very stick so just do your best to spread out the dough evenly. It should make about five logs so you will need more than one cookie sheet.
After the logs are baked then you take them out of the oven and let them cool for a few minutes before you cut them into slices.
Then the lay the slices on their side back on the pan and back again until toasty brown.
After you toast one side you flip them over and toast the other side.
My favorite memory about her teaching me how to do this was that she would flip them end over end but I flipped them by rolling them over.
She was all excited and screamed “You’re flipping them the wrong way!”. I started laughing because does it matter which direction you flip? No. LOL.
After we both stopped laughing we finished our baking and had a great cup of coffee with our biscotti.
Memories is the most important part of sharing baking with family and friends. Full bellies are good too.
- 6 eggs
- 1 cup oil
- 1 1/2 cups sugar
- 4 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons anise extract
- 1/2 cup chopped nuts
- Preheat oven to 350F degrees.
- Mix eggs & oil until well blended.
- Add other ingredients one at a time.
- Shape into logs on a ungreased cookie sheet.
- Bake for approximately 20 minutes until light brown.
- Cool for 5 minutes and then cut into slices.
- Places slices on their side on the cookie sheet and bake until golden brown. Then flip them over and bake the other side until golden brown.
- Cool on wire rack
The dough will be very sticky. It should make about 5 logs so it will take two cookie sheets.
You can use any nut that you prefer. Almond is the most common one used.
Amount Per Serving: Calories: 101Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 27mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 2g