Another favorite Italian-style cookie for Christmas is the Italian Biscotti Cookie. My sister, Judy learned how to make these delicious cookies from her Italian-born Mother-in-Law, Eva. Judy enjoys making these cookies for her three sons, their wives and her three delightful grandsons. Her husband, Hector and all the boys love tasting Judy’s wonderful homemade cooking and baking.
The name biscotti means twice-baked in Italian. These cookies have a unique cylinder shape and a crispy texture. When you prepare them you first shape the dough into a loaf and bake it. Next, you slice up the loaf into strips and rebake them. This process creates that delicious crunchy texture and enhances the wonderful flavor of the anise seeds. Happy Cooking!
Ingredients
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Wet ingredients
- Dry ingredients
Instructions
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Preheat oven to 350*. Lightly grease a cookie sheet with cooking spray. Using an electric mixer with a dough hook, add wet ingredients to a mixing bowl; melted butter and sugar. Cream together until fluffy and smooth. Add eggs to the bowl and mix until creamy.
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In a separate bowl mix together the dry ingredients; flour, anise seeds and baking powder. Gradually pour the flour mixture into the wet ingredients mixing bowl and mix until well combined. Shape cookie batter into small loaf (12" x 4" x 1/2") and place on a greased cookie sheet. Bake 20-30 minutes at 350* until lightly browned.
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Remove loaf from oven and cool for 10 minutes. Then, slice the loaf into individual cookie logs or cylinders. Reduce oven heat to 250*. Place cookie logs onto baking sheet and toast in oven for 10 more minutes.
