Thursday, June 19, 2014

Throwback Thursday: Twice Baked Cookies...AKA Biscotti

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

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; so hard and dry is key. In various parts of Italy they are served with wine for this purpose. There are hundreds of recipes for biscotti, but he 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
(printable recipe)
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

Preheat oven to 350.

Beat together butter and shortening. Add sugar and 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 20 minutes flipping half way.


  1. I am so happy to have this biscotti recipe. Did not see it before.

  2. These sound so good. I wonder how hard it would be to convert them into gluten-free... :)