Best 8 Antoinettes Biscotti Recipes

AUTHENTIC ITALIAN ANISE BISCOTTI

Steps:

• Preheat oven to 350° F (180° C). Position rack in the center.
• Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.
• In a medium bowl, sift together flour, baking powder and salt. Set aside.
• In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
• Add the sugar gradually and whisk for another minute or so.
• Add the oil and extracts. Whisk for another minute.
• Incorporate the flour mixture. Mix until combined.
• Pour mixture in the 3 prepared loaf pans.
• Bake for 20-25 minutes or until firm to the touch
• Remove from loaf pans and let cool for a few minutes.
• Transfer to cutting board.
• Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
• Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
• Can be stored at room temperature for a few weeks...if they last that long.

ANISETTE BISCOTTI

Steps:

• Beat the eggs, sugar, oil, and anise extract together in a large mixing bowl.
• Combine the flour and baking powder together in a separate bowl.
• Add the flour mixture to the egg mixture a little at a time while mixing until all the flour is incorporated into a soft dough.
• Cover with food-safe plastic wrap and refrigerate for a minimum of 30 minutes.
• Heat oven to 350 and prepare a baking sheet lined with parchment paper.
• Remove dough from fridge and divide into 2 or 3 portions. Form each portion into a thick log and place onto baking tray.
• Bake for 25 minutes or just until they begin to turn a golden colour.
• Remove from the oven and as soon as you can touch the loaves, carefully transfer to a cutting board and cut them into diagonal strips.
• Place them back on the baking pan and bake for another 10 minutes.
• Remove from oven and let cool.

ANISETTE BISCOTTI

Steps:

• Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.
• Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.
• Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.
• Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.

ANISE BISCOTTI

Steps:

• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
• In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
• Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
• Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
• Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
• Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

AUNT DUNETTE'S ITALIAN ANISE BISCOTTI

Steps:

• Beat eggs, sugar, and oil. Mix in flour, baking powder, vanilla, and anise. Spread in greased metal ice cube trays or loaf pans. If using loaf pans, only fill 1/3 full. This recipe makes about 3 trays or pans worth.
• Bake 20-25 minutes at 350 degrees. Remove from oven and cut in slices crosswise. Place slices on baking sheet and brown under broiler, then flip slices and brown on other side. Watch the cookies carefully, it is easy to burn them in this step. Normally the best idea is to broil with oven door open a crack and watch as they go.

AUNT VICTORIA'S BISCOTTI

Steps:

• Preheat oven to 350 degrees. Place kernels on a baking sheet, and toast in oven until they smell nutty, about 5 minutes. Remove from oven, and let cool. Chop finely.
• In bowl of a mixer fitted with a paddle, cream butter until fluffy. Add sugar, and cream again until fluffy. Beat in eggs until mixture is smooth. Beat in grappa, anise extract and aniseed. In another bowl, mix flour, baking powder and salt. Beat them in just until mixed. Stir in chopped kernels.
• Lower oven temperature to 325. Set an oven rack in upper third of oven. On a lightly floured board, make rolls of dough an inch or so thick and the length of your baking sheet. Set them on the sheet 2 inches apart, and bake on the oven rack until they are set and lightly browned on top, about 25 minutes. Cool rolls on a rack 5 minutes, and slice diagonally 1/2 inch thick.
• Lay slices back on baking sheet, and return to 325-degree oven for 5 minutes to dry them. Turn slices, and dry 5 minutes more. Cool on a rack, and store in a tightly covered container. The flavor improves if cookies are stored a few days.

AUNT GEN'S BISCOTTI

Steps:

• Preheat oven to 350 degrees. Using an electric mixer, cream together shortening and sugar until smooth. Add eggs one at a time, mixing well after each addition. Add anise extract and vanilla extract, and mix well.
• In a separate bowl, sift together 4 cups of flour, cream of tartar and baking powder. Stir in anise seeds and hazelnuts. Gradually add to shortening mixture, mixing well; dough will be soft and sticky.
• Turn dough onto a lightly floured work surface. Using floured hands, lightly knead the dough, sprinkling with flour as needed until dough is soft but no longer sticky. Pat dough into four loaves a scant 1/2 inch high (they will rise when baked), about 3 inches wide, and 6 to 8 inches long.
• Spray two baking sheets with oil, and place loaves on them. Bake until lightly browned, about 25 minutes. Remove from oven, and cut diagonally into slices about 1 inch wide. Place slices cut-side down and return to oven to bake until undersides are light golden brown, 8 to 10 minutes. Turn cookies and bake again 8 to 10 minutes until cookies are hard and golden brown on both sides.

AUNT MARY'S ITALIAN BISCOTTI

Steps:

• Cream butter and sugar.
• add eggs one at a time beating well after each addition.
• Add vanilla.
• Sift together flour, baking powder and salt and ad slowly to creamed mixture.
• Stir in lemon and orange peels, anise seeds and nuts and blend well.
• divide dough into 3 parts and shape each into long roll about 1 1/2 inches in diameter.
• Place rolls on cookie sheet several inches apart and flatten rolls somewhat.
• Bake at 350F for 15 minutes.
• Remove and slice rolls crosswise 3/4 inches.
• Lay cut side down and bake additional 7 minutes.
• Flip to other side of cookie and bake another 7 minutes.
• Makes approx 4 dozen biscotti. ENJOY!
• Freezes well.
• Note: If you want sweeter, increase sugar to 1 full cup.