I added orange zest, which gave it that extra flavor. Great for holiday food gifting.

The Italians actually use the term "Biscotti" to refer to any type of cookie. The perfect recipe for anyone with nut allergies …if you do prefer nuts, may I suggest my mom’s Almond Biscotti that are just amazing!. So easy! When I was a little girl in elementary and middle school I used to have these biscotti with teat and milk. Biscotti. More biscotti recipes. A recent conversation with a colleague of mine reminded me that I have a basic Italian biscotti recipe with no nuts. In medium bowl, cream together sugar, butter, eggs and vanilla. Cakes and baking. In a medium sized bowl beat together the butter or margarine, sugar, eggs and vanilla. Decorate with ribbons of dark chocolate for an extra fancy look and calories. Inspiration and Ideas Tips & Tricks Cranberry Pistachio Biscotti "This recipe is a 10! That’s right, no nuts! Add butter, zest and vanilla, beat well. 150g skin-on almonds (or other nuts or a mix of nuts and fruit) 250g caster sugar 1 tsp fennel seeds (optional) Grated zest of 1 unwaxed lemon 250g plain flour 1 … Once you see how easy biscotti are to mak, you’ll pass right by the ones that come in boxes or wrapped in cellophane. Take me to the Traditional Biscotti Recipe Collection Add flour mixture. But seriously, they do not need it, they are just as good plain. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges. Biscotti Recipes Get recipes for this crunchy Italian cookie in delicious variations like chocolate, almond, cranberry, and pistachio. Plus, biscotti is a hardy cookie that travels well in the mail, if you wish to ship them as a gift. Sift flour, soda and add and beat well. Beat eggs and sugar. Biscotti is a wonderful everyday treat, but the addition of licorice-flavored anise plus a dip in dark chocolate turns them into something special. But the dough is put together exactly like drop cookie dough. Remove the biscotti from the oven, and transfer them to a rack to cool. Biscotti bake twice rather than once, and thus take a bit longer start-to-finish than normal drop cookies. Once you see how easy biscotti are to mak, you’ll pass right by the ones that come in boxes or wrapped in cellophane. These crisp Italian cookies are a breeze to bake in large batches and to customize with add-ins—try our master recipe, with almonds and anise seeds, or one of our clever variations.
In North America, the word "Biscotti" is used to describe a long, dry, hard, twice-baked cookie with a curved top and flat bottom and are more likely to be dunked in coffee. Twice-baked, these crunchy hazelnut biscotti are just the thing to accompany a silky dessert or a strong espresso. Calming and warming biscotti perfumed with anise seeds and the crunch is fabulous. This is a great make-ahead recipe (freeze for up to a month, then dip in chocolate after thawing). This recipe was featured in an email from the www.kingarthurflour.com website: Here it is, the simplest, easiest biscotti recipe you'll ever follow. Sift flour, baking powder and salt together into small bowl. Set the biscotti on edge on the prepared baking sheet. Stir in the flour, baking powder and cinnamon. Mix well then stir in the walnuts and raisins. These crisp Italian cookies are a breeze to bake in large batches and to customize with add-ins—try our master recipe, with almonds and anise seeds, or one of our clever variations.