1/6 Photos of Italian Nut Biscotti
1 hr 5 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.
My Private Note
Units: US | Metric
- 1In a large bowl, stir together sugar,butter,anise seeds,anisette, and whiskey;(I use mixer) Beat in eggs.
- 2In another bowl, stir together flour and baking powder.
- 3Gradually add to sugar mixture, blending thoroughly,Mix in almonds.
- 4Cover tightly with Plastic wrap and refrigerate for 2 to 3 hours.
- 5Directly 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.
- 6Place loaves parallel and 4 inches apart,(this make 6 loaves).
- 7Bake in a 375 degrees oven for 20 minutes or until lightly browned.
- 8Remove loaves from oven and let cool on baking sheets until you can touch them.
- 9Cut diagonally into 1/2 to 3/4-inch-thick slices;Place slices close together (on same baking sheet, cut sides down} on baking sheets.
- 10Bake 375 degree oven for 15 more minutes or until lightly toasted.
- 11Transfer to racks to cool;Store air tight container.
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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
- Total Fat 3.4 g
- Saturated Fat 1.2 g
- Cholesterol 16.2 mg
- Sodium 34.9 mg
- Total Carbohydrate 9.2 g
- Dietary Fiber 0.5 g
- Sugars 3.8 g
- Protein 1.6 g
The following items or measurements are not included: