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    You are in: Home / Italian / Italian Nut Biscotti Recipe
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    Italian Nut Biscotti

    1/5 Photos of Italian Nut Biscotti

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    Barb Gertz's Note:

    These biscotti's are the old Italian favorites, My Daughter-in-laws Mother always made these at Christmas for everyone to enjoy. Now this is my Favorite Biscotti recipe. I have been making them at christmas time & other times for years. My family always looks forward to my making them.They are great served with coffee or wine. These rusk-type cookies are studded with nuts and flavored with anise. You Twice bake them to a toasty crunchiness. They do take time,But,are well worth it. Prep time does not include Refrigerate time.

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    Ingredients:

    Yield:

    Cookies

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, stir together sugar,butter,anise seeds,anisette, and whiskey;(I use mixer) Beat in eggs.
    2. 2
      In another bowl, stir together flour and baking powder.
    3. 3
      Gradually add to sugar mixture, blending thoroughly,Mix in almonds.
    4. 4
      Cover tightly with Plastic wrap and refrigerate for 2 to 3 hours.
    5. 5
      Directly on greased baking sheets,shape dough with hands to form flat loaves about 1/2 inch thick,2 inches wide, as long as baking sheets.
    6. 6
      Place loaves parallel and 4 inches apart,(this make 6 loaves).
    7. 7
      Bake in a 375 degrees oven for 20 minutes or until lightly browned.
    8. 8
      Remove loaves from oven and let cool on baking sheets until you can touch them.
    9. 9
      Cut diagonally into 1/2 to 3/4-inch-thick slices;Place slices close together (on same baking sheet, cut sides down} on baking sheets.
    10. 10
      Bake 375 degree oven for 15 more minutes or until lightly toasted.
    11. 11
      Transfer to racks to cool;Store air tight container.

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    Ratings & Reviews:

    • on February 11, 2003

      55

      WOW!! This was awesome. I didn't have anisette or anise liqueur, but I used a few drops of Anise oil and substituted vanilla for the liquid portion. YES, I used the wiskey. These were unbelievably easy to make even though I only had 3 loaves instead of 6. Someone actually told me they were the best biscotti they ever had. I will make them again - without a doubt!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2002

      55

      These are perfect. An easy recipe to follow that produces the old Italian taste. A must with a strong cup of black coffee.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2003

      55

      I made these for two friends of mine. They were very simple to make and the kitchen smelled wonderful! I'm pretty strong-willed but that smell was almost enough to knock even me off of my diet. I have heard back from the first friend and he said that they tasted wonderful! So - clear directions, easy to make, tastes great - sounds like 5 stars to me. Thanks Barbara for not only sharing the recipe but for making me look so great with the men. ;)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Italian Nut Biscotti

    Serving Size: 1 (1974 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 73.8
     
    Calories from Fat 30
    41%
    Total Fat 3.4 g
    5%
    Saturated Fat 1.2 g
    6%
    Cholesterol 16.2 mg
    5%
    Sodium 34.9 mg
    1%
    Total Carbohydrate 9.2 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 3.8 g
    15%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    anisette

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