Benigno Family Biscotti
Submitted by zimflim
A classic Italian-American family biscotti recipe with anisette liqueur and chopped nuts, twice-baked until golden and crunchy. Keeps for 6 weeks or freezes beautifully.
YIELD
8 servingsPREP
25 minCOOK
35 minREADY
60 minEvery Italian family has their biscotti recipe, and this is the Benigno family’s pride.
These twice-baked cookies get their signature flavor from a splash of anisette liqueur (not extract, the real stuff) and a generous cup of chopped nuts.
The dough bakes first as long loaves, then gets sliced and toasted on each side until golden and dry with that satisfying snap biscotti lovers crave.
They keep for up to six weeks in an airtight container, which makes them ideal for holiday baking, gifting, or keeping a stash in the pantry for dunking into your morning coffee.
Kitchen Tips
- Use anisette liqueur, not anise extract. The liqueur is sweeter and gentler, giving the biscotti a mellow licorice warmth without being overpowering.
- Let the loaves cool 10 minutes before slicing. Too hot and they crumble. Too cool and they crack. That 10-minute window is the sweet spot.
- Slice about 1 inch thick for the best ratio of crunch to chew. Thinner slices get rock-hard; thicker ones stay soft in the middle.
- Watch them closely during the second bake. Every oven is different, and the line between toasted and burnt is thin. Check at 5 minutes and go from there.
Variations
- Dip in chocolate. Once cooled, dip one end in melted dark or white chocolate and let it set on parchment paper.
- Swap the anisette for Amaretto and use sliced almonds for an almond-forward version that’s just as traditional.
Ingredients
Directions
Cream butter; add eggs.
Add sugar, and beat well. Sift flour and baking powder together; add to bowl gradually, beating at med/low speed.
Add nuts and Anisette; mix well.
Using two (2) cookie sheets, spoon dough out into four (4) straight lines (loaf-style).
Bake at 375 for 25 minutes. Cool for 10 minutes, then slice into 1” slices (I keep the ends for munching).
Turn slices onto one side, return to oven, and brown 5 to 10 minutes (depends on how brown you want them).
Turn over and repeat browning on other side.
Cool completely, and store in plastic bags or air-tight container.
Keeps well for up to 6 weeks, or can be frozen.
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