This is my grandmother's biscotti recipe, which comes out rather soft and fluffy. I suppose if you want to double-bake them (broil for ten minutes) to make them hard like ordinary biscotti, you can. However, I always ate them this way at Grandma's house, with apple juice in tea-cups.
Biscotti (Ada Bommarito's recipe)
6 c. flour
6 eggs
2 c. sugar
3/4 c. butter
4 tsp baking powder
1 tsp vanilla
1/4 c. brandy
Sift dry ingredients. Soften butter, then beat in eggs, vanilla and brandy. Mix wet and dry ingredients, adding brandy or lemon juice if too firm. Knead until glossy.
Separate into three balls, and roll out the length of cookie sheet, 2" wide, 1/2 inch thick. Bake at 350 deg.F for 25 minutes. Let cool, then slice diagonally.
Enjoy!
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Made 3/25/10, but substituted shortening for the butter (for lactose reasons). They earned hearty approval from everyone who tried them! (I am eager to try them without butter...)
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