"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Biscotti Recipe

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This recipe for Biscotti, by , is from The Anderson / Farinella Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Anderson
Added: Monday, January 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Biscotti
1 Cup Butter
2 Cups Sugar
1 bottle anise extract (or more)
4 eggs
4 to 5 cups of flour
4 tsp. Baking powder
1 cup of sour cream


Directions:
Directions:
In a medium bowl mix the flour, sugar and baking powder. Cut in the butter with a pastry blender until mixture resembles coarse crumbs. Make a well in the center and break in the eggs. Break the yolks with a fork. Add the sour cream and 2/3 of the bottle of anise extract. Mix until all flour is moistened. Spray 2 cookie sheets with cooking spray and form 2 long thin logs on each. Each log should go from one end of the pan to the other and not be too wide or they may spread into each other while baking. Bake at 350 degrees for about 25 minutes. Cool on pan.
Frosting:
Mix 1-2 tbs. of sour cream and the rest of the anise extract with enough powdered sugar to make a glaze. Not too thin so it is runny.
When cookies are cool spread with frosting. Sprinkle with holiday sprinkles. After frosting hardens, cut cookies on a diagonal.

Number Of Servings:
Number Of Servings:
makes 4 dozen
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Recipe from Aunt Emma

 

 

 

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