butter.city

Russ made these biscotti for us for our OSGN advent a few years ago, and they were better than any other biscotti I’ve eaten before. Granted, all I had before these were rock-hard Nonna from Costco. These are a whole different experience – dry but with a satisfying texture. Super easy to make, and one recipe produces so much biscotti! Perfect for sharing. I prefer these simple, without chocolate, but they’re nice with sliced almonds mixed in.

Recipe:

adapted from the All Recipes

makes a LOT of biscotti

You need:

one large bowl, one small bowl for coating sugar

one spatula

Cookies:

• 1 c granulated sugar
• ½ c neutral oil (vegetable or similar)
• 3 eggs
• 1 Tbsp anise extract
• 3 ¼ c all purpose flour
• 1 Tbsp baking powder
• Optional: Sliced almonds

Preheat the oven to 375 degrees F. Prepare one baking sheet with a silicone mat or parchment paper.

Whisk 1 c sugar, 1/2 c oil, 3 eggs, and 1 Tbsp anise extract together in a medium bowl until combined. On top of the mixture, add 3 1/4 c all purpose flour, then sprinkle 1 Tbsp baking powder on top. Optionally, mix in about 1/2 to 3/4 c sliced almonds. Mix the dry ingredients in using a spatula until fully combined and the batter is glossy.

Divide dough into rough halves, then form into two flat oval-ish discs side-by-side on the baking sheet. Each disc should be about 3/4 inch thick.

Bake until lightly browned, 25 to 30 minutes. Let discs cool for 5-10 minutes before carefully transferring them to a cutting board. Cut each disc into 1 inch wide strips, then place back on the baking sheet sideways for a second bake. Bake for 8-10 minutes until crumb has a visually dry texture.

This recipe makes about 20 biscotti.