Nan's Recipes: Biscotti


This excellent biscotti recipe is little richer than the traditional biscotti with a more tender bite and a little extra crunch from cornmeal. You'll find several flavor variations below.

8 tablespoons butter (1 stick)
3/4 cup sugar
2 large eggs
1 3/4 cups flour
1/2 cup corn meal
1/2 teaspoon salt
1 cup toasted almonds
1 tablespoon aniseed

Cream butter with sugar and beat until fluffy. Beat in eggs. Mix in dry ingredients, then add seeds and nuts.
Line a large cookie sheet with parchment (or waxed paper). Dividing the dough in half, make two long logs with the dough and place lengthwise on the sheets several inches apart.
Heat oven to 325 and bake about 45 minutes until lightly brown or until the logs look done. Slide parchment onto cooling rack, cool for 15 minutes. Slice the logs diagonally into 3/4" cookies. Stand each cookie up separately and bake until lightly toasted.


3/4 cup hazelnuts
1/2 cup chopped chocolate

1. This is a classic Italian gianduia flavor.

1 tablespoon grated orange peel
1 cup toasted pecans
6 oz chopped chocolate

2. This is a subtle orange flavor with chocolate bits.

1/2 cup mixed nuts
1/2 cup mixed candied or dried fruit

3. This is another favorite Italian variety.

Back to Main Recipe Page.

Home - Gallery - Mudville - Dog Park - Nan's Workshop

Copyright © 2009 Nan Hamilton