Best 6 Aunt Victorias Biscotti Recipes

GRANDMA'S BISCOTTI RECIPE

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
• Using an electric mixer, beat the eggs and sugar on medium speed until the mixture is pale yellow, about 3 minutes. Add the oil, milk, and butternut flavoring, and mix for an additional 1 to 2 minutes until completely combined. Reduce the mixer speed to low and gradually add the flour and baking powder, mixing only until just combined. Give the mixture a final stir with a rubber spatula, and fold in the walnuts (if using).
• Divide the dough into four equal pieces and shape each into a log about 10 inches long by 4 inches wide. Place two on each sheet and bake for 24 to 27 minutes, or until firm to the touch and lightly browned. Remove from the oven and place the pans on cooling racks for 10 to 15 minutes, or until you can handle the biscotti easily.
• Increase the oven temperature to 375 degrees F.
• Using a sharp knife, slice each log on the diagonal into ½-inch slices. Arrange the slices cut side-up on the baking sheets and return to the oven for an additional 15 to 20 minutes, or until golden brown (or done to your liking), flipping them halfway through. Allow the biscotti to cool on the baking sheets, then store in an airtight container at room temperature for up to 1 month.

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 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.

AUNT COLLIE'S SOFT BISCOTTI

Steps:

• Cream together the sugar and crisco.
• Add eggs and mix well.
• Add Anise (or lemon) extract, salt, baking powder and milk.
• Add flour 1/2 cup at-a-time and mix together.
• Grease a cookie sheet and, using a large soup spoon, make a line of dough.
• Smooth dough to connect each mound to make one loaf.
• Bake at 350 degrees till lightly browned.
• Approximately 15 minutes.
• Frosting:.
• Mix all ingredients together.
• Frosting should not be thin, nor thick, but an oozing consistency.

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.

NONNA'S BISCOTTI

Steps:

• Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
• Chill dough, covered, 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
• Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
• Cut loaves into 3/4-inch slices with a serrated knife.
• Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.