Click to view our Accessibility Statement or contact us with accessibility-related questions
JoeViturbo
13
Oct 8, 2017
People are always ask me to make this. The recipe makes 5 1/2 dozen cookies and last year for Christmas I had to make three batches just to satisfy demand.
Hometown Recipes From Pat Aldighieri Italian Biscotti “This Italian cookie has become a favorite down to the smallest grandchild. I make them for everyone.”
Italian Biscotti 1 pound unsalted butter, softened 4 cups sugar 8 eggs 1 tablespoon baking powder 2 teaspoons vanilla 4 tablespoons anise seed 6 ounces almonds, chopped 8 cups all-purpose flour 1 bag dried cranberries (1 cup) - Chase’s variation - dried Michigan cherries 1 cup pistachio nuts, shelled
Preheat oven to 350 degrees. Mix butter, sugar, eggs, baking powder, vanilla, anise seed and almonds until well blended. Stir in flour gradually. When smooth. Stir in dried cranberries and pistachios. The dough will be sticky but not difficult to handle. Divide the dough into four equal parts. Shape each section into a loaf about 15 inches long and 4 inches wide. Bake loaves for about 45 minutes on a baking sheet with sides. (If dough begins to spread and become too flat during baking, reshape with a spatula.) Remove loaves from oven and allow them to cool. When cool, cut each loaf into 1-inch slices. Place slices back on the baking sheet and bake for 10-15 minutes, until golden. Makes about 6 dozen large cookies.
Chase’s chocolate version 1 pound unsalted butter, softened 4 cups sugar 8 eggs 1 tablespoon baking powder 2 teaspoons vanilla 6 ounces almonds, chopped 1 cup cocoa powder 8 cups all-purpose flour 1 cup dark chocolate, chopped or dark chocolate chips 1 cup pistachio nuts, shelled
PRODUCTS YOU MAY LIKE
Trending Posts in More Community Picks