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Italian Hermits - aka Betty's Biscotti Recipe

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This recipe for Italian Hermits - aka Betty's Biscotti, by , is from What to Cook During a Pandemic, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty Venuti


cups crisco
2 cups brown sugar
2 eggs
1 tsp. Baking soda
tsp. salt
2 tsp. allspice
2 tsp. cream of tartar
2 tsp. cinnamon
2 tsp. ground cloves
3 Tblsp. molasses
2/3 cup milk
2 cups raisins
2 cups milk chocolate (1 12 oz. package milk chocolate chips)
1 cups walnuts
Flour as needed

Cream Crisco with sugar, then add eggs and beat well. Add remaining ingredients along with 4 cups flour. Mix until well combined. Add remaining flour until the correct consistency. Using about cup of batter, roll dough in flour and shape into logs, about 14" long. (use about 2/3 cup dough per bar to yield 14 bars good size). Put 4 logs on each cookie sheet, lined with parchment paper. Flatten slightly.
Approximately 14 bars.

Bake at 375 for 20 minutes or more. Frost while hot. Slice when cool.

Slice on diagonal approximately 3/4" thick.


1 1/2 cups Confectionary sugar
Scant 1 Tblsp. crisco
tsp. Vanilla
Milk, as needed

Mix with whisk to loose spreading consistency. Brush on warm cookies with pastry brush.

Personal Notes:
Personal Notes:
This recipe was derived from an overload of Halloween chocolate bars and a resourceful Italian baker, Fran Amari. Taking the best of all words -- chocolate, spices, raisins and walnuts, she created this wonderful recipe and finished it with a lovely vanilla glaze.

This is the most requested biscotti that I make. Enjoy!

(A note from Peggy Wolman: We live three doors from our dear friends, Betty and Tony. Whether we had dinner outside during the pandemic at one of our houses or just stopped by to say a social distanced hello, Betty always had her delicious Biscotti on hand. It's no secret that Biscotti is Richard's favorite!)




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