(1985 from Mom)
My mother makes the best biscotti.
She started making this in the 80’s, so this is not an historic family
recipe handed down for years. (For that,
you’ll need to see her great grandmother’s lebkuchen.)
At some point (1985 to be precise), I got the recipe from her. With no recipe card handy, she wrote it on
the back of a Christmas postcard. I have
been making biscotti from this fading card for decades now. It is almost too blurred to
read. So, I decided that this recipe
deserved to be documented on the Butternut Place Blog. And, here it is!
My mom just received her DNA results.
We had all assumed that she was 100% German. Imagine our surprise to find that she is 18%
Italian. No wonder these biscotti are so
good.
2 C sugar
1 C melted butter
4 T anise seed
4 T anisette (or 3 t anise extract)
3 T whiskey
2 C walnuts
6 eggs
5 ½ C flour
1 T baking powder
Mix all in the order given and chill for 2-3 hours (important).
Preheat oven to 375.
 |
| first baked loaves, resting |
On a greased baking sheet, shape dough with hands to form flat loaves
that are 1 ½ inches thick and 2-3 inches
wide and as long as fit on your sheet.
This makes 2-4 loaves depending upon your sheets. Place no more than 2 loaves on each sheet.
Bake at 375 for 20 minutes.
Remove from oven and cool. Then
cut into diagonal slices that are ½ to ¾ inch thick and place on greased sheet
cut side down, close together. Return to
375 oven and bake for 15
minutes or until lightly toasted.
Store in airtight container.
Makes between 3 to 6 dozen depending upon how big your loaves are/how
small or large your slices are.
 |
| cut and ready to dunk into a glass of red wine or coffee |
