Italian Biscotti
Italian Biscotti
2 recipe photos
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Chef's Note
“This is an adopted recipe that I have not yet tried. Any reviews by those who try the recipe would be appreciated--thanks!”
READY IN:40mins |
SERVES:7 |
UNITS:US |
|
Ingredients Nutrition
- 3⁄4 cup butter
- 1 cup sugar
- 3 eggs
- 3 cups flour
- 2 teaspoons vanilla
- 2 tablespoons anise seeds
- 3 3⁄4 teaspoons baking powder
- 1 cup chopped almonds (can substitute with Walnuts)
Directions
- Cream butter, sugar and 1 tablespoon anise seed.
- Add eggs and vanilla.
- Combine flour, baking powder and 1 tablespoon Anise seed.
- Add to cream mixture.
- Add nuts, mix in, and form dough into 2 or 3 long thin rolls.
- Place rolls on a ungreased baking pan or cookie sheet and bake cookie rolls at 350 degrees 15-20 minutes , or till light brown.
- Remove from oven and cut diagonally into 1/2-3/4 inch slices.
- Put back in oven and bake an additional 10-15 minutes or till Biscotti is lightly toasted.
- You want the biscoti to dry slightly.
- It will look somewhat like a elongated piece of french bread, except smaller.
Italian Biscotti