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This recipe was given to me by my Grandmother Nancy (Saccuzzo). She was a great little Italian Nana. She taught me how to cook and was an inspiration in my life. Enjoy with your favorite red wine or coffee.
Ingredients
- 1 cup butter, room temperature
- 2 ½ cups white sugar
- 2 teaspoons vanilla extract
- 8 eggs
- 7 teaspoons baking powder
- 8 cups all-purpose flour
- 2 teaspoons anise extract
- 3 teaspoons anise seed
- 1 cup chopped walnuts (Optional)
- 2 egg yolks, lightly beaten
Directions
Step 1
Preheat oven to 375 degrees F ( 190 degrees C ).
Step 2
In a large bowl, cream together butter and sugar Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired.
Step 3
Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks.
Step 4
Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.
Cook’s Notes:
For plain biscotti, omit all of the flavorings. For walnut cookies, omit the anise seed and extract.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 60 | |
| Calories 146 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat2g | 12% |
| Cholesterol40mg | 13% |
| Sodium89mg | 4% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber1g | 2% |
| Total Sugars9g | |
| Protein3g | |
| Calcium42mg | 3% |
| Iron1mg | 6% |
| Potassium39mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This cookie recipe is FANTASTIC!! Very easy to make (my 9yr.old helped me). On my very first try they turned out perfect.(I omitted the walnuts,preferring only the anise). My Husband is impressed, my Parents were stunned and they were a hit at the dinner party I attended. I am Italian and I come from a family of Bakery owners and these cookies impressed them. Thank-you for submitting this recipe and I always make mention as to where and whom this recipe originated from. I highly recommend this recipe for its simplicity and its deliciousness!! Paula
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I’ve made this several times, though it is messy, the outcome is outstanding, i know have neighbors requesting me to make it.
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These came out great. Light and airy and very crispy. Cooked them a little longer the second time, very delicious.
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If you’re a fan of biscotti, you’ll enjoy these. Just the right sweetness and very fragrant. And, of course, great with coffee or tea.
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I wanted to make the perfect Biscotti recipe for Christmas gifts this year. I printed out 15 different ones from this site and tried them all. This recipe was the winner “hands down” with my family and friends. Thank you Michelle for sharing your Grandmother’s recipe with us all.
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I love these cookies!!
They are a part of my childhood memories forever -
This recipe did not work well for me. First, I don’t think I rolled out the rolls of dough enough, so the biscotti were moist in the middle. Although it is very tasty, I will reduce the sugar next time by 1/2 c. However, I the biscotti are VERY tasty. I used Sambuca instead of anise flavoring. I WILL make this again.
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Wow, this is the best recipe for biscotti that I have ever used. It makes a lot and it is a good thing because they dissapeared so fast. I made it a few times each time adding something different and they all came out awesome.
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Delicious recipe! Just make sure the logs are not too thick or they not cook in the middle.
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This recipe is AMAZING! I made some minor changes, 1c. whole wheat flour, omitted anise flavoring and seed, 1 tsp orange extract, 2 tsp orange zest and 1 1/2c. walnuts. I wanted to use dates but forgot to put them in before I started baking so I’ll do that next time. I have not made biscotti before so, really didn’t know what to expect. The dough is quite sticky so I used some whole wheat flour and made my log shapes on the counter, then transfered to the ungreased cookie sheet. I used the whole egg wash. The recipe did not call for salt and I used unsalted butter but I will use regular butter next time. When I did the second bake I found laying them flat on the cookie sheet produced a better browning/drying.These were so yummy, my hubby even shared with one of his buddies, chick food he calls it, funny, chick food is pretty good. Thank you so much for posting this recipe. It’s a real keeper.
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I used 1/2 tsp. of anise oil in place of the extract and seeds. This was a wonderful recipe. It was the first time I made biscotti and it was very easy. I highly recommend this recipe.
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Love it!!!
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Excellent, authentic flavor. If you don’t care for anise, leave it out, as suggested, but we do, and I made the recipe exactly as written, including walnuts. They were delicious. The appearance is particularly pleasing, with a golden, shiny top due to the egg wash. The directions state that each unbaked loaf should be 3/4 of an inch high. If you, like I did, made them slightly taller, it will take longer during the first baking to get the loaf to the state in which it is not moist in the middle. Mine took about 25 minutes. Next time, I will be even more careful to replicate the exact dimensions called for by the recipe. I formed the unbaked loaves on a piece of baking parchment for easy handling. This is an excellent recipe and I will make these again.
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DELICIOUS! KEY NOTE: dough is very sticky so I allow for a bowl w/1 or 1.25 cups add’tl flour on the side for my hands when working the dough. They still turned out wonderfully. I gave it 5 stars even though I altered it because both my parents are from 100% Italian families & these cookies were much better than our family recipe. Ours are always so hard they should be dunked in coffee. These were cookie-ish yet firm & were a huge hit at my Italian family at Thanksgiving. I followed ingredients as indicated minus the anise (not a fan of anise) and once basic recipe was completed, I split into two batches. Batch 1 Almond Biscotti: I added 1.5 t pure almond extract & almonds. Batch 2 Maple Walnut Biscotti: 2 t immitation maple & chopped walnuts. Baking times differ just keep an eye on them. Once cooled I added white & dark chocolate. Yummy!
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This recipe was amazing! I doubled the anise extract because I didn’t have seeds and I added orange extract to the melted chocolate chips I drizzled over them. I will lay them on their side for the second bake next time though because the bottoms were really brown.
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I made this. Flavor was great, texture was what I wanted for Biscotti. Easy to make although I did cut the recipe in half and I used 1/2 sugar & 1/2 splenda and did not dip in chocolate because of my husband’s sugar restrictions. Turned out well. Will make this again.
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These have great flavor but mine turned out more cake-y than I was hoping for. I might have needed to let them cook longer.
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I just made them, next time I’ll half the recipe. I used bread flour. No nuts, or anise. Used 1 tablespoon of pumpkin spice.
the large loaves take twice as long to cook. -
Loved it! Followed the recipe exactly, came out perfect! I will make this again, again and again!
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These were great! I used almond extract and sliced almonds instead of the anise extract/seed and the walnuts. I’m not a fan of anise. Otherwise I followed the directions exactly. I made half a batch the first time and it was easier than making the entire batch. Everyone enjoyed it so much that I made the entire batch the next time.
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In the middle of baking these up. The recipe has an error, IMHO, as 10 minutes is insufficient time to bake the logs before slicing them. They need to be baked 30 to 32 minutes (test to ensure that a toothpick comes out clean). When slicing them, they crumble even though they were left to rest for 5 minutes. My only variation to the recipe was the exclusion of anise extract and the egg wash.
An expensive disappointment.
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