Vanilla Biscotti
A simple, no-frills biscotti recipe. My mother gave this recipe to me. It's easy, quick, easy, and one of my preferred Italian cookie recipes.
Yield
4 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| ¼ | pound |
butter
|
|
| ½ | cup |
milk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 ¼ | cups |
sugar
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 113.4 | g |
butter
|
|
| 118 | ml |
milk
|
|
| 15 | ml |
vanilla extract
|
|
| 296 | ml |
sugar
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
Directions
This is positively the best biscotti recipe I've found to date...crispy, crunchy, mildly sweet flavor...not at all like the tooth-breaking store-bought biscotti. You can flavor it as desired - add some orange zest, almond extract; it's a blank canvas.
Melt butter in a small skillet or glass measuring cup in a microwave. Add the milk and combine.
In a mixing bowl, beat eggs and sugar together until foamy.
Add butter/milk mixture to eggs and sugar mixture.
Add vanilla and yellow food coloring, if desired.
Whisk together flour and baking powder in a small bowl. Add to other ingredients and mix thoroughly.
Oil your hands and shape dough into 6 loaf-shaped rows on 2 cookie sheets.
Bake at 350℉ (180℃) for 15 minutes.
Remove and slice into pieces about ¾ inch thick.
Bake a few minutes longer at 450℉ (230℃).
