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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Biscotti Recipe

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This recipe for Biscotti is from The Lackner 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:  
6 cups cake flour
¼ cup corn meal
1 Tbs. baking powder
1 tsp. salt
6 Tbs. unsalted butter, softened
2½ cups sugar
4 large eggs
¼ cup anisette
2 cups peeled and toasted whole almonds or hazelnuts

Directions:
Directions:
Preheat the oven to 350º. Line a 15x11-inch jelly-roll pan with parchment paper. Stir the flour, cornmeal, baking powder, and salt together in a bowl. Beat the butter with a mixer until creamy. As you continue beating, add the sugar gradually, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Stir in the anisette. Pour the dry ingredients and almonds into the bowl, switch to a wooden spoon, and stir until the dough is smooth.

Divide the mixture into two equal portions. Shape each into a loaf 12 inches long by 3 inches wide, making the sides and top even and smooth. Place the loaves side by side on the parchment-lined jelly-roll pan. Bake until loaves are golden and the tops spring back when lightly poked with a finger, about 30 minutes. Remove the bake no sheet from the oven and reduce the temperature to 300º Fahrenheit. Cool the loaves until barely warm but still so enough to cut, about 30 minutes.

Slice the loaves crosswise into 1/2-inch-wide cookies. Lay the cookies on their side and bake until evenly golden brown and very firm, about 10 minutes. Cool completely. Biscotti can be stored in a covered container for up to 2 weeks.

Number Of Servings:
Number Of Servings:
48 cookies

 

 

 

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