I am a HUGE fan of Biscotti and so is Captain America!
He grew up with his Mom making it every year, and even sending him some when he was in Italy over Christmas one year so he didn’t miss out! Apparently his Italian room mates didn’t believe his Mom genuinely had Sicilian roots….and then they ate her Biscotti….they didn’t doubt again!
Captain America gives this Biscotti recipe his firm seal of approval….not something given lightly AT ALL! He said it comes a very close second to his Mom’s 🙂 The family love it…and have requested it again! Yeah!! So this is real….the genuine recipe!
It is relatively simple, although a little time consuming as there are a few stages. The only challenge is cutting the biscotti before you bake it for a second time…..hopefully my pictures and directions will help you!
Makes about 3 1/2 dozen
2 1/4 C all purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
6 Tbsp (3/4 stick) unsalted butter, room temperature
3/4 C sugar
2 large eggs
1 1/2 tsp vanilla extract
1 tsp whole aniseed
1 1/2 C chopped almonds
Cranberry & Pistachio
1 cup dried sweetened cranberries and 3/4 cup shelled natural unsalted pistachios
Almond & Chocolate
1 C chocolate chips (white or semi-sweet), 3/4 C chopped almonds, 1 Tbsp cocoa powder
Preheat oven to 325°F. Line 3 large baking sheets with parchment paper or silicone sheets
Sift first 3 ingredients into medium bowl.
Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time.
Mix in vanilla, and aniseed.
Beat in flour mixture just until blended.
Stir in your additional ingredients depending which variety you are choosing to make (dough will be slightly sticky).
Turn dough out onto lightly floured surface.
Gather dough together; divide in half.
Using your hands, shape each log (I tend to like medium sized biscotti, but if you prefer narrower biscotti’s make the logs longer and narrower). Make sure all the ingredients are pressed into the dough at this point to avoid the dough splitting later.
Carefully transfer logs to 1 prepared baking sheet, spacing a few inches apart.
Bake logs until almost firm to touch but still pale and slightly browned around the edges, about 25 mins.
Allow logs to cool for a couple of minutes. Maintain oven temperature.
Don’t move the logs too early after you remove them from the oven…..or they split…..like mine did!
I am a VERY impatient baker 😦
Carefully transfer logs onto a cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, back onto the baking sheets.
Bake until firm and pale golden, about 10 minutes per side.
Transfer cookies to racks and cool.
Store airtight between sheets of waxed paper at room temperature.