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Traditional Italian Biscotti Recipe

Try out this Italian Biscotti Recipe that comes straight from Italy! This recipe will teach you the step-by-step perfect method for creating delicious, toasted, cozy biscotti.
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Course: Cookies, Dessert
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 30 cookies

Ingredients

  • ½ lb 2 sticks unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 eggs, room temperature
  • 1 cup 8 oz sour cream
  • 3 ¾ cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp anise seed

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Cream butter and sugar well with an electric mixer. Add sour cream, well-beaten eggs, and anise seeds, mixing between each ingredient.
  • In a separate bowl, mix flour, baking soda, and baking powder.
  • Add dry ingredients to wet ingredients and mix until the dough is sticky (do not add more flour).
  • Grease one cookie sheet with butter.
  • Divide the dough into 3 loaves. Wet fingers very lightly to shape dough without it sticking to your hands. Put all 3 loaves in one pan.
  • Bake for 35 minutes. Remove from the pan and let cool on a cooling rack.
  • Slice into ¾” slices at an angle.
  • Lay sliced biscotti on a cookie sheet and bake for 15 minutes until brown, then turn over and bake for another 4.
  • Serve dipped in chocolate or dunk in coffee if you so desire. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
 
  • Sour Cream: I choose to use full fat sour cream and I bring it to room temperature before cooking with it
  • Anise Seeds: Anise seeds bear a vague taste resemblance to licorice. You can find anise seeds in the spice section of your grocery store.
  • Sugar: I use white, granulated sugar. I have not experimented with other types of sugar.
  • Flour: We use white, all-purpose flour
  • If you do not have or do not want to use Anise seeds, you can also opt to sub in almond extract. About 1-2 tsp of almond extract should work in their place. 
  • Use a serrated knife to cut the biscotti into their shapes. Serrated knives are better for cutting bread-like products (which includes these cookies), 
  • When shaping the dough into loaves, wet your hands with a small amount of water. This water will keep the dough from sticking to your hands.
  • The first bake may result in the loaves expanding and growing into one another. This is okay! Simply use your serrated knife to cut the loaves apart from each other. You will not be able to tell the difference once the biscotti are cut into their shapes.
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