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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Biscotti (Twice-Baked Cookies) Recipe

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This recipe for Biscotti (Twice-Baked Cookies) is from Nonna Hilda's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. sugar
1 cube (1.2 c.) butter, melted
2 tbsp. anlse seeds
3 tbsp. whiskey or sweet sherry or 2 tsp. vanilla and 2 tbsp. water
3 eggs
2 3/4 c. flour
2 tsp. baking powder
1 c. coarsely chopped or sliced almonds or walnuts
Directions:
Directions:
In mixing bowl, combine sugar, butter, anlse seeds, and whiskey. Beat in eggs until light.
Combine flour with baking powder; sift into first mixture; stir thoroughly. Add nuts. Cover and refrigerate 2-3 hours.

Directly on greased baking sheets shape dough with the hands to form flat loaves about 1 1/2-inch thick and 2-inches wide. Place 2 loaves to a pan, set well apart. Bake at 375º for 20 minutes, or until lightly browned.

Let loaves cool on baking sheets about 10 minutes. Then cut into diagonal slices about 3/4-inch thick. Place slices close together, cut sides down, on baking sheets. Bake at 375º 10-15 minutes longer or until lightly toasted around the edges. Cool on wire racks and store in airtight containers.
Number Of Servings:
Number Of Servings:
Makes 4 loaves, about 4 dozen cookies.

 

 

 

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