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“I wrote this down one day years ago while watching a chef make them on TV, can't remember who though. They are extremely yummy! My notes say you can use other extracts if you don't care for anise, such as almond or vanilla). It also notes you can use other nuts such as macadamia or pecans.”
READY IN:
1hr
SERVES:
12
YIELD:
12 biscotti
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Toast nuts on cookies sheet, in oven, for 15 minutes.
  3. Sift flour, baking powder and salt together.
  4. In another bowl whisk the eggs well, then add sugar and butter. Whisk well. Add extract. Slowly add the liquid ingredients to the dry ingredients and mix well. Add nuts and once again mix well.
  5. Dough will be sticky, so flour a board and turn dough out onto it. Flour the top of the dough and your hands. Shape dough into a loaf 12"x4" then place onto a cookie sheet using 2 spatulas, reform if needed.
  6. Bake 20 minutes. Test with toothpick for doneness. Slice into 1" thick diagonals and place back on cookie sheet. Rebake for 15 minutes. Turning after 5-6 minutes, to brown both sides. Cool on rack.

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