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Biscottini Di Vino (Greg's wife recipe) Recipe

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This recipe for Biscottini Di Vino (Greg's wife recipe) is from The Dinkel Family Cookbook Project, 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 pound sweet butter (cut into 10 slices)
2 cups sugar
4 TBSP brandy
2 tsp. vanilla
6 whole eggs
5 1/2 to 6 cups flour
1 TBSP baking powder
2 cups toasted chopped nuts

White chocolate, dark chocolate etc. for drizzling on top
Directions:
Directions:
Into a food processor or mixer, place the pieces of butter and sugar; mix. Add liquor, flavoring and eggs, one at a time, and beat after each one. Add the baking powder and flour, a cup at a time. Add the toasted chopped nuts. Remove the dough and divide into 2 parts.

Shape each one into a log approximately 1/2 inch thick or less, no more than 3" wide and about 14" long, wrap in wax paper and refrigerate overnight.

On a greased cookie sheet, place each log. Bake for 20-25 minutes in a moderate oven at 350 degrees, middle rack. Remove and let cool 10 minutes.

With a sharp knife, make thin diagonal slices. Lay slices on their side close together on the cookie sheet. Bake at 350 degrees for 15 minutes, or until lightly toasted. It is not necessary to turn them over during this second baking. Remove from cookie sheet and cool.
Drizzle them with lemon white chocolate, chocolate or dark chocolate.
ALWAYS freeze them in zip lock baggies. They will keep in the freezer for up to 3 months, if you don't freeze them they will only be good for about 3 days!

* Traditionally biscottini are made with hazelnuts, however, toasted walnuts or almonds work very well.

 

 

 

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