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"Ancient" Biscotti

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"Ancient" Biscotti

This recipe has been in my family for over 60 years, and I have never seen it in print. These delicate, not-very-sweet, once-baked, cookie fingers bring memories of their grandmothers to our friends of Italian descent.

  • 1/2 c butter, room temperature
  • 1-1/2 c sugar
  • 6 eggs
  • 1 T anise seeds, bruised
  • 4 c flour, plus more for handling dough
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla
  • 8 oz whole, toasted hazelnuts (preferred) or almonds

Oven to 350 degrees.

Grease 2 large baking sheets.

Cream butter and sugar together; beat in eggs, one at a time, then anise seeds. Mix dry ingredients together and gradually add to dough. ..which will be heavy and stiff (if you have spiral dough hooks for your mixer, use them). Mix in vanilla. By hand, stir in nuts.

Divide dough into quarters and pat out 2 pieces on each sheet, using well-floured hands. Dough should be not more than 3/8" thick between the nuts. Bake at 350 degrees for 15 to 30 minutes, until dough is set and just starting to brown at the edges. Cut into fingers while still warm. Traditionally, these are NOT re-baked after slicing, but it's possible.

This makes a lot of cookies; recipe halves successfully.

Keywords: Cookie, Dessert, Italian

( RG2080 )

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