Wednesday, August 15, 2007
Twice Baked Cookies...AKA Biscotti
The word biscotti in Italian roughly means "twice baked." The key to making biscotti is to bake the cookies in a loaf, then slice the loaf and reheat the slices. Biscotti are traditionally a dunking cookie. In various parts of Italy they are served with wine for this purpose. There are hundreds of recipes for biscotti. The one I use has been in our family for generations. It was passed on to me from my father's sister; Aunt Rosie.
Aunt Rosie's Biscotti
Ingredients
1/2 cup butter
1/2 cup shortening
1 cup sugar
6 eggs
3 cups flour
1 tsp baking powder
1 tsp vanilla
1 tsp anise extract
Preparation
Preheat oven to 350
Beat together butter and shortening. Add sugar beat until well blended. Add eggs 1 at a time. Mix in vanilla and anise. Add flour and baking powder slowly; mixing well after each addition.
Batter will be stiff. Form batter into 3 inch wide slabs on ungreased cookie sheet. (should make 4 slabs). Bake for 20 minutes or until golden brown. Cut into 1 inch bars and return to oven for 10 minutes flipping half way.
Subscribe to:
Post Comments (Atom)
I am envious. I have tried my hand at biscotti and I always end up with rocks. Bah. Someday. :o)
ReplyDeleteI've been making them for so long I can pretty much do it in my sleep. One thing I have learned since coming to Phoenix is to adjust the flour a little. It's so dry here that sometimes you don't need as much. Don't give up..they're so worth it!
ReplyDelete