Directions: |
Directions:Whisk flour, powder, soda, and salt until well mixed
Cream butter and sugar until smooth and fluffy
Add sour cream, eggs and flavoring extract to wet ingredients and combine well
Gradually add flour mixture to wet ingredients and blend until a smooth dough is formed. If it's too wet, you can add more flour in small quantities to get it to the right texture. Don't overdo the extra flour though. once the dough comes together in a ball, you can refrigerate it for a while so it's less sticky / soft.
I use my stand mixer starting with the whisk for the wet ingredients and go to the dough hook when adding the flour.
When you're ready to work the dough,preheat the oven to 350º
Divide the dough into 1.5" X 7" loaves. Don't make them any fatter or they won't cook through in the first round of baking.
Place loaves with at least 2" clearance on a parchment or baking mat lined cookie sheet and bake for 20 minutes.
When loaves are cool enough to handle without breaking, slice them into 1" thick slices. They look more authentic if you do it at a 45º angel, but it's not critical.
Raise oven to 375º
Lay the individual slices on their sides on the cookie sheets and place in the oven for 7 minutes.
Remove sheet, turn the slices over and toast for an additional 7 minutes.
THEN they're done. |
Personal
Notes: |
Personal
Notes: These are one of our standard Christmas cookies. They're very different from other biscotti that I've had in that they are softer. Most others have a much harder consistency like those Zwieback toasts that babies teethe on. I think the difference is the use of sour cream in this recipe as opposed to cream cheese that is in most of the other recipes I've come across.
As I mentioned, you can switch out the extract for other flavors. And if going the orange or lemon route, you can add a couple of teaspoons of zest.
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This recipe for Anisette Biscotti is from