Biscotti means twice baked.  These cookies are wonderfully tender and crunchy at the same time with just a hint of anise.  Yields about 2 dozen.

2 cups “lightened” flour, as demoed in class
2 teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup sugar
2 tablespoons cream sherry or brandy or bourbon
1-teaspoon vanilla extract
1-teaspoon anise extract
1/3 cup melted butter
¾ cup coarsely chopped walnuts, toasted

Preheat oven to 350 degrees.

Measure flour, baking powder and salt on wax paper and stir with fork to combine.

In the small bowl of an electric mixer, beat egg.  Slowly add sugar.  Beat in sherry, vanilla, and anise.  Add melted butter.  Turn mixer on low and add flour.  Dough will be thick.  Remove from beaters and stir in walnuts.

Divide dough in half.  Pat into loaves about 1 inch thick and 2 inches wide.  Place on lightly sprayed cookie sheet.  Bake at 350 degrees about 20 minutes or until loaves are light brown.  Cool.

Slice across in 1” diagonal slices.  Stand slices upright on baking sheet and “twice bake” for 10 minutes to crisp.

Serve with Vin Santo (wine of the saints) or by themselves.

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