Food Hunter's Guide to Cuisine: Twice Baked Cookies...AKA Biscotti

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.


  1. I am envious. I have tried my hand at biscotti and I always end up with rocks. Bah. Someday. :o)

  2. I'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!