close

Biscotti

MaryBeth Stanosheck Furno

Some twenty years ago, right after Bob and I moved from Detroit to his hometown of Iron Mountain, my mother-in-law and I wanted to make Biscotti. She asked her neighbor for the recipe. But writing down “amounts of ingredients” and how to make this biscuit was an impossible task. So Helen Caviani came over to Traci Furno’s kitchen and “showed” her and her daughter-in-law how to make Biscotti. It has been a favorite in our home for years to serve with coffee, tea or our own Choke-Cherry Wine. I send them regularly to our children in New Jersey and California. And at Christmas time I make about 40 dozen to give as gifts to neighbors and friends.

  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup oil
  • 1/2 tsp salt
  • 1/2 tsp lemon extract
  • 1 tsp Anise seeds (crushed)
  • 2 1/4 cups flour
  • 2 tsp baking powder
  • sugar-cinnamon mixture

Beat eggs until light in color. Add sugar, beat well. Add oil, beat well. Add salt, lemon extract, and crushed anise seeds.

Mix flour and baking powder. Add to egg mixture. Dough will be soft and slightly sticky. (If eggs are very large, add 2 tbsp more flour.) Flour hands to form two loaves or strips on ungreased cookie sheet – each approx. 12″-14″ long and 3″ wide. Sprinkle tops with sugar-cinnamon mixture. bake in 350 oven for 15-20 minutes, until slightly brown around edges. Remove from oven and slice each strip into 1/2″ pieces. Return to 400 oven to toast – 5 minutes on each side. watch carefully. Cool on rack. Store in airtight container. May freeze. Enjoy!

Print Friendly, PDF & Email
No Comments

Leave a reply

Post your comment
Enter your name
Your e-mail address