"This recipe was given to me by my Grandmother Nancy (Saccuzzo). She was a great little Italian Nana. She taught me how to cook and was an inspiration in my life. Enjoy with your favorite red wine or coffee." — Michele Flannery
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butter, room temperature
2 1/2 cups
egg yolks, lightly beaten
This cookie recipe is FANTASTIC!! Very easy to make (my 9yr.old helped me). On my very first try they turned out perfect.(I omitted the walnuts,preferring only the anise). My Husband is impressed, my Parents were stunned and they were a hit at the dinner party I attended. I am Italian and I come from a family of Bakery owners and these cookies impressed them. Thank-you for submitting this recipe and I always make mention as to where and whom this recipe originated from. I highly recommend this recipe for its simplicity and its deliciousness!! Paula
I'm sorry to say that these were awful. A total
waste of 8 good eggs, 8 cups flour etc. etc. I couldn't even taste the anise seeds and extract that I added. The egg wash was a nice touch, however. I won't be making these ever--I thought they were :-P bleagh.
I wanted to make the perfect Biscotti recipe for Christmas gifts this year. I printed out 15 different ones from this site and tried them all. This recipe was the winner "hands down" with my family and friends. Thank you Michelle for sharing your Grandmother's recipe with us all.
Delicious recipe! Just make sure the logs are not too thick or they not cook in the middle.
If you're a fan of biscotti, you'll enjoy these. Just the right sweetness and very fragrant. And, of course, great with coffee or tea.
These came out great. Light and airy and very crispy. Cooked them a little longer the second time, very delicious.
DELICIOUS! KEY NOTE: dough is very sticky so I allow for a bowl w/1 or 1.25 cups add'tl flour on the side for my hands when working the dough. They still turned out wonderfully. I gave it 5 stars even though I altered it because both my parents are from 100% Italian families & these cookies were much better than our family recipe. Ours are always so hard they should be dunked in coffee. These were cookie-ish yet firm & were a huge hit at my Italian family at Thanksgiving. I followed ingredients as indicated minus the anise (not a fan of anise) and once basic recipe was completed, I split into two batches. Batch 1 Almond Biscotti: I added 1.5 t pure almond extract & almonds. Batch 2 Maple Walnut Biscotti: 2 t immitation maple & chopped walnuts. Baking times differ just keep an eye on them. Once cooled I added white & dark chocolate. Yummy!
This recipe is AMAZING! I made some minor changes, 1c. whole wheat flour, omitted anise flavoring and seed, 1 tsp orange extract, 2 tsp orange zest and 1 1/2c. walnuts. I wanted to use dates but forgot to put them in before I started baking so I'll do that next time. I have not made biscotti before so, really didn't know what to expect. The dough is quite sticky so I used some whole wheat flour and made my log shapes on the counter, then transfered to the ungreased cookie sheet. I used the whole egg wash. The recipe did not call for salt and I used unsalted butter but I will use regular butter next time. When I did the second bake I found laying them flat on the cookie sheet produced a better browning/drying.These were so yummy, my hubby even shared with one of his buddies, chick food he calls it, funny, chick food is pretty good. Thank you so much for posting this recipe. It's a real keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Anise Walnut Biscotti
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 48
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