12 Treats of Christmas: Homemade Classic Biscotti

The Perfect Italian Cookie for the Holiday Season

As our second 12 Treat of Christmas, this delightful recipe comes to me through my friend, Rita.  I have mentioned in past blog posts that, when I met Rita, my family began to eat not only differently, but better.  Rita has been a terrific influence on my cooking and changed what my family loves to eat forever.

Rita and her family came to Central Florida from Philadelphia, PA.  Her “gravy” (spaghetti sauce) is legend.  I have to thank her for this recipe also.  We enjoy her Biscotti for the holidays or, really, anytime of the year.

Biscotti are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.  Chopped almonds can be added to the recipe, and the individual Biscotti can be iced or just covered with a little powdered sugar when served.

Though easily purchased in stores, Biscotti are so much better when made from scratch.  Homemade Classic Biscotti are easy to do and take only minimal time.

Homemade Classic Biscotti

Ingredients:

7 large eggs (if extra-large eggs are used, add 1/2 flour to the batter)
3 1/2  cups of flour
3 1/2 teaspoons baking powder
3/4 cup of oil
1 teaspoon vanilla
1 teaspoon anise flavoring or 1/2 teaspoon of anise oil (Note: when using anise oil add a few drops at a time to taste.  Flavored oils are much stronger in flavor than bottled flavorings).
1 1/2 cups sugar

Directions:

Mix flour and baking powder in separate bowl and set aside.

In the mixing bowl beat eggs and sugar until blended and smooth.

With the beater running on low, add the oil, vanilla and anise.

When blended, slowly add baking powder and flour mixture.  Batter will be the texture of a thick pancake batter.

To make the Biscotti loaf, pour 1/4 of the batter on parchment-lined cookie sheets to make the start of a loaf. Make 4 loafs, 2 on each pan.

Shape into loaves beginning with drawing the spoon over the top of the loaf.

With floured hands, mold like a flat loaf of bread, squaring off the ends and sides.

Bake at 350 degrees for approximately 20 minutes.  Cool.

Cut each loaf into 1/2 inch slices at a slight diagonal.

Place each piece back on the cookie sheet laying on it’s side and re-bake in the 350 degree for 15 – 20 or until golden brown.

The Biscotti will be hard when finished baking.  Cool and store in air-tight container.  Sprinkle with powdered sugar right before serving.

Enjoy these with coffee, a warm cocktail or hot chocolate.

Roseddy

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Homemade Classic Biscotti

Yield: 4 Biscotti Loaves, Cut Into Individual Cookies

Biscotti are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. Chopped almonds can be added to the recipe, and the individual Biscotti can be iced or just covered with a little powdered sugar when served.

Ingredients:

7 large eggs (if extra-large eggs are used, add 1/2 flour to the batter)
3 1/2 cups of flour
3 1/2 teaspoons baking powder
3/4 cup of oil
1 teaspoon vanilla
1 teaspoon anise flavoring or 1/2 teaspoon of anise oil (Note: when using anise oil add a few drops at a time to taste. Flavored oils are much stronger in flavor than bottled flavorings).
1 1/2 cups sugar

Directions:

Mix flour and baking powder in separate bowl and set aside.

In the mixing bowl beat eggs and sugar until blended and smooth.

With the beater running on low, add the oil, vanilla and anise.

When blended, slowly add baking powder and flour mixture. Batter will be the texture of a thick pancake batter.

To make the Biscotti loaf, pour 1/4 of the batter on parchment-lined cookie sheets to make the start of a loaf. Make 4 loafs, 2 on each pan.

Shape into loaves beginning with drawing the spoon over the top of the loaf.

With floured hands, mold like a flat loaf of bread, squaring off the ends and sides.

Bake at 350 degrees for approximately 20 minutes. Cool.

Cut each loaf into 1/2 inch slices at a slight diagonal.

Place each piece back on the cookie sheet laying on it’s side and re-bake in the 350 degree for 15 - 20 or until golden brown.

The Biscotti will be hard when finished baking. Cool and store in air-tight container. Sprinkle with powdered sugar right before serving.

Enjoy these with coffee, a warm cocktail or hot chocolate.

Roseddy

 

The matriarch of Live Pretty, Roseddy, lives with her husband and children in Orlando, Florida. She is a native of Waynesburg, PA, but she has called the Sunshine State home for over thirty years. In addition to being a fantastic cook, Roseddy is an accomplished seamstress and former Home Economics instructor. Her flower arranging talents are the stuff of legend, and she is a valued member of her church’s altar guild. Roseddy enjoys entertaining, traveling with her husband, and, of course, a good martini.

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