Saturday, February 5, 2011

Homemade Biscotti

I have never made Biscotti before but was looking for something fun and different to make for coffee hour tomorrow. Anthony and I made homemade hand dipped Biscotti. I made the dough, Anthony manned the oven and I dipped and decorated the cooled Biscotti. I think they turned out really fun and they are very tasty. The only draw back is the cooking and turning and cooking again. This is just a basic recipe I found on-line but you can probably play with it and flavor the Biscotti in a million ways. And decorations are optional. We also frosted a million cupcakes today too that match the Biscotti. Anthony made the frosting for me and I frosted and decorated. We are all set for in the morning.


1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
3 eggs
1 teaspoon anise or vanilla extract
1 teaspoon almond extract or another flavor
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 teaspoons milk

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla and flavoring. Combine dry ingredients; add to creamed mixture. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.

1 comment:

Lisa said...

Your biscotti look fantastic! It may have been your first time, but you definitely got it perfect. Love how you decorated and dipped them. I have a sweet treat linky party going on at my blog right now and I'd like to invite you to stop by and link your biscotti up.


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