This is from Uncle Rudy. Here is the basic – and, again, the original anise flavored. We have a lot of fun with this recipe, making many, many variations. Apricot Macadamia, Cointreau, dipped in dark chocolate, Amaretto, dipped in milk chocolate.
We’ve made chocolate hazelnut, added walnuts, pecans, almonds… We’ve stuffed them. The possibilities are endless – and they all come out great!
We’re thinking that 2018 may be the Year of the Biscotti – making a dozen variations and skipping all the others!
- 2 3/4 cups flour
- 2 tsp baking powder
- 1 cube (stick) butter
- 2/3 cup sugar
- 3 eggs
- 3 tbsp anisette (or more…)
- 1 tbsp toasted anise seed
- 1 tsp vanilla
Sift together dry ingredients. Cream sugar and butter, add eggs one at a time. Add vanilla, anisette, and anise seed. Stir in flour.
Divide dough in half. Shape into logs. Place on greased cookie sheets and bake at 350° for 18-20 minutes.
Cool completely. Slice into 1/4 to 1/2″ slices and toast on both sides in 350° oven.