Italian Biscotti Al La Syd |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 130 |
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The original of this recipe was from Pat Aldighieri & printed in our local newspaper, but I've increased the amount of nuts & cranberries, baked them less to give them a slightly softer texture & serve them as a regular cookie. However, if you want them really crisp, CAREFULLY bake them another 10-15 minutes. My daughter can't leave them alone [as long as they don't have the nuts!] & friends are always asking for the recipe! Your imagination is the only thing limiting the number of variations to this recipe! Ingredients:
1 lb unsalted butter, softened |
4 cups granulated sugar |
8 eggs, room temperature |
1 tablespoon baking powder |
2 teaspoons vanilla extract |
1 (1 ounce) bottle anise |
1 cup slivered almonds |
8 cups all-purpose flour |
3 cups dried cranberries |
2 cups pistachio nuts |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl mix the first 7 ingredients until well blended.
3. Stir in the flour one cup at a time.
4. When smooth, mix in cranberries & pistachios.
5. Pat the dough into a smooth round dome in the mixing bowl, then cut it into quarter sections. Slowly shape each section, patting & rolling it carefully, first into a log, & then into a seamless loaf about 13 long & 4 wide. Place two of the loaves on a 15 x10 baking sheet.
6. Bake loaves for 45 minutes, checking them every 15 minutes to see if the dough is spreading out & becoming too flat. If it is, reshape the loaf with a spatula.
7. Remove loaves from the oven & allow them to cool. When cool, cut each loaf into 1 slices & then cut those slices in half. Place the slices back on the baking sheet, STANDING UP & SEPARATED FROM ONE ANOTHER, then bake them for another 10 minutes or so.
8. Remove cookies from the oven & cool them completely before storing them in an air tight container.
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