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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (25g) Recipe makes 130 servings |
||
| Calories 98 | ||
| Calories from Fat 40 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.5g | 6% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 13mg | 0% | |
| Potassium 43mg | 1% | |
| Total Carbohydrate 13.2g | 4% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 6.5g | ||
| Protein 1.8g | 3% | |
Italian Biscotti Al La Syd
By: Sydney Mike
Jan 19, 2007
The original of this recipe was from Pat Aldighieri & printed in our local newspaper, but I've increased the amount of nuts & cranberries, baked them less to give them a slightly softer texture & serve them as a regular cookie. However, if you want them really crisp, CAREFULLY bake them another 10-15 minutes. My daughter can't leave them alone [as long as they don't have the nuts!] & friends are always asking for the recipe! Your imagination is the only thing limiting the number of variations to this recipe!
SERVES 130
Ingredients
- 1 lb unsalted butter, softened
- 4 cups granulated sugar
- 8 eggs, room temperature
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- 1 (1 ounce) bottle anise
- 1 cup slivered almond
- 8 cups all-purpose flour
- 3 cups dried cranberries
- 2 cups pistachio nuts
Directions
1
Preheat oven to 350 degrees F.2
In a large bowl mix the first 7 ingredients until well blended.3
Stir in the flour one cup at a time.4
When smooth, mix in cranberries & pistachios.5
Pat the dough into a smooth round dome in the mixing bowl, then cut it into quarter sections. Slowly shape each section, patting & rolling it carefully, first into a log, & then into a seamless loaf about 13" long & 4" wide. Place two of the loaves on a 15"x10" baking sheet.6
Bake loaves for 45 minutes, checking them every 15 minutes to see if the dough is spreading out & becoming too flat. If it is, reshape the loaf with a spatula.7
Remove loaves from the oven & allow them to cool. When cool, cut each loaf into 1" slices & then cut those slices in half. Place the slices back on the baking sheet, STANDING UP & SEPARATED FROM ONE ANOTHER, then bake them for another 10 minutes or so.8
Remove cookies from the oven & cool them completely before storing them in an air tight container.
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- Course > Desserts > Cookies & Brownies > Biscotti
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
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Featured Reviews for This Recipe
From: Katzen
On Oct 25, 2009
Holy cow! These are SO DELICIOUS! It is going to be VERY difficult to make any other cookies again! These are so perfect and so much better than any other biscotti I've ever had! PIsmo had an excellent suggestion about shaping the dough with a greased spatula - I found the dough sticky, too, and this tip was a real help! I used anise as per the recipe and am glad I did - it was delicious! I also made half a batch, but am sorry that I didn't make the whole batch - they're so good! Thanks for sharing this awesome recipe, Syd! Made for Think Pink, Fall 2009.
From: gailanng
On Jun 6, 2009
I can't keep it secret. Word has it around my house that this biscotti is the best! A delicious recipe with a fine crumb and chock-filled with cranberries and nuts. Made for Everyday Is a Holiday.
From: Pismo
On Feb 2, 2007
I don't remember ever actually having biscotti before let alone making it myself. This turned out great and I could hardly wait to eat it when it came out of the oven. I also halved the recipe. I loved the anise in it and think that I might add even more next time. I will also try using almond extract instead of the vanilla as well. I didn't shape the dough with my hands because it was pretty sticky, just plopped it down on the baking sheet and shaped it with a greased spatula. Thanks Syd!
From: KITTENCAL
On Feb 2, 2007
I reduced this recipe by half, omitted the anise and use 1 teaspoon almond extract, they turned out wonderful! thanks Sidney Mike!...Kitten
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