Nan’s Toasted Biscotti

June 28th, 2011 1 Comment Tags: , ,

My Mom makes the best biscotti, ever. They’re delish and soft and you won’t break a tooth biting into these puppies. I learned how to make these while living at the family homestead decades ago….which has since been sold out from under our feet!! They are not; however, a low cal treat by any means, being high in fat and sugar and laden with white flour. YES they are certainly a treat!!

When my friend Joan comes over for our regular pow-wow she always looks forward to ending our meal with Nan’s toasted biscotti. Truthfully, I think that’s why she comes!! They are a perfect friendship-magnet.

6 eggs (broken into a bowl and scrambled)
2 cups sugar
1/2 to 3/4 cup toasted almonds (crushed or slivered or sliced)
3 Tbsp anisette flavouring (or the real stuff!!)
2 cups oil (canola)
8 cups of flour
6 tsp baking powder

Preheat your oven to 325 degrees F. Add all raw ingredients into a bowl and combine thoroughly. Divide up your mixture into 4 or 6 parts and with your sanitized hands create long mounds (the length of your cookie sheet making them either 2 or 4 inches wide). Ensure there are no cracks in the dough. Put 2 to 3 mounds lengthwise on each cookie sheet. Bake for 30 minutes until lightly golden. Remove from the oven and allow to cool.

With a sharp knife and deliberate cutting action, cut the mounds into 3/4 to 1 inch wide biscotti and place each carefully on its side. Turn on your oven broiler and place each cookie sheet under watching them brown to your liking on one side. Remove from oven and turn each biscotti over then broil the other side. Repeat until all have been browned on both sides. Enjoy!!

This recipe makes a generously big batch of toasted biscotti. They keep well in a cookie tin lined with waxed paper for months in a cool place. They also freeze well. When I serve these, I always have some nice fruit in season on the side.

You may need to make these a few times to get a feel for the dough when you’re assembling the mounds before baking. If you don’t get it held together well enough they’ll crumble when you cut the mounds. Speaking of crumbling, if you try to cut the mounds when they’re still hot, they’ll crumble as well. So, be patient and wait it out.

Yes you will get a lot of crumbs on your cookie sheet. AND they do taste great. Keep in mind these are calorie- laden biscotti crumbs and nibbling while you’re baking still makes those calories count!!

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One Response to “Nan’s Toasted Biscotti”

  1. [...] I’m a female, Italian, Catholic and I know guilt well. Adding more guilt because I enjoyed my Nan’s famous biscotti is NOT a line I’m willing to cross. My favourite food is pie and although I don’t eat it often, [...]

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