On Line Cookbook


Recipe Information
Sandi Lockhart

Serves/Makes:6 dozen

  • 3 cups (700 ml) all-purpose flour
  • 1-1/2 tsp (7 ml) baking powder
  • 1/4 tsp (1 ml) salt
  • 4 eggs
  • 1 cup (225 ml) sugar
  • 1 tsp (5 ml) vanilla extract
  • 1 tsp (5 ml) almond extract
  • 3 tbsp (45 ml) Amaretto or brandy
  • 8 tbsp (125 ml) unsalted butter, melted
  • 1 cup (225 ml) walnuts, almonds, or hazel nuts, coarsely chopped
  • Pour the flour in a mound on a work surface or in a big bowl.
  • Make a well in the center and place the baking powder and salt in the well.
  • Beat 3 of the eggs in a medium bowl and add the sugar, vanilla and almond extracts, amaretto or brandy, and the melted butter.
  • Add this mixture to the center of the well.
  • Gradually work the flour into the ingredients in the well and mix with your hands or a wooden spoon until smooth.
  • Knead in the nuts thoroughly and keep kneading, sprinkling additional flour, if necessary.
  • Place the dough in the refrigerator for about 15 minutes.
  • Butter and flour two baking sheets.
  • Divide the dough into quarters.
  • Roll each piece of dough on a floured surface into a 2- to 3-inch wide log and place the logs at least 3 inches apart on the baking sheets
  • Beat the remaining egg and brush it over the tops of the dough logs.
  • Bake in a preheated 350 degree (175 C.) oven for 20 minutes.
  • Remove the logs from the oven and reduce heat to 325 degrees (175 C.).
  • Cut the logs diagonally into 1-inch slices and lay them cut side up on the baking sheets.
  • Return to the oven for another 15 minutes.
  • Cool on racks.
  • Store the Biscotti in a cookie tin.
From Proprio Italiano II by Lina Michi Coruccini.