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.
Ingredients
- butter, room temperature: 1 cup
- ½ cups white sugar: 2 piece
- vanilla extract: 2 tsp
- eggs: 8 piece
- baking powder: 7 tsp
- all-purpose flour: 8 cups
- anise extract: 2 tsp
- anise seed: 3 tsp
- walnuts: 1 cup (chopped, optional)
- egg yolks, lightly: 2 piece (beaten)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F ( 190 degrees C ).
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In a large bowl, cream together butter and sugar Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired.
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Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks.
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Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.
