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ITALIAN BISCOTTI Recipe

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This recipe for ITALIAN BISCOTTI is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. almonds (toasted and coarsely chopped)
1/2 c. butter
4 Tbsp. Wesson oil
3/4 c. sugar
3 eggs
2 Tbsp. anise seed (bruised with a mortar and pestle)
1 tsp. anise extract
3 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
Directions:
Directions:
Spread almonds in a single layer in a shallow baking pan. Place in a cold oven. Toast at 350º 8-12 minutes, stirring occasionally, until lightly toasted. Remove from pan to cool. Chop coarsely. Meanwhile, cream butter, oil, and sugar until fluffy. Beat in eggs, one at a time, until blended. Stir in anise extract. In a separate bowl, mix the flour, baking powder and salt together. Toss the bruised seeds into the dry ingredients. Blend the dry ingredients into the butter mixture. When almost blended, add the chopped almonds. Lightly flour a clean work surface. Divide the dough into 3 portions and roll each portion into a 14" log. Place the logs on a lightly greased cookie sheet about 3" apart. Flatten logs so that they are about 2-2 1/2 across and 1/2" thick. Preheat oven to 350º. Bake 20-25 minutes or until pale brown. Let loaves cool on the sheet for a few minutes and then cut them at a light angle into 1/2" slices using a serated knife. Lay slices flat on baking sheet and return to oven to dry. Bake at 350º for about 15 minutes or until light golden brown. Turn slices over halfway through baking. Remove to wire rack and cool completely before storing in an air tight container. Freezes well.
Number Of Servings:
Number Of Servings:
5 dozen
Personal Notes:
Personal Notes:
This recipe is from my 86 year old co-worker whose parents immigrated to the U.S. from Italy in the early 1900's. It took me 25 years of working with her before she trusted me with this recipe.

 

 

 

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