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Biscotti Twice Baked Cookies

Submitted by: Kate Pejack of Beavercreek, OH | Date Added: 13 Oct 2009
Listed in: Cookies and Candy

Biscotti Twice Baked Cookies Ingredients


2 sticks Butter

1-1/2 cups Sugar

4 large Eggs

2 small bottles McCormick's Pure Anise or Pure Almond Extract

4 cups All Purpose Flour, not self rising

3 tsp. Baking Powder

1/2 tsp.

Salt Sliced Almonds, or nuts of any kind Maraschino Cherries Coconut Dates Chocolate or Butterscotch Bits.


Biscotti Twice Baked Cookies Cooking Instructions


Gently cream room temperature butter with sugar in a stand mixer.

Add eggs while creaming.

Then add the pure anise or pure almond extract.

I use one bottle of each.

Slowly add flour, baking powder and salt.

Adjust stand mixer to lowest setting and mix whatever chunks of sweets you want.

Suggestions are sliced almonds, walnuts, maraschino cherries, shredded coconut, dates, chocolate or butterscotch bits.

Use your imagination.

Form two oval shapes, about 1/2" high and place on separate ungreased cookie sheets.

Bake one sheet at a time @ 350° until golden to almost brown.

Remove from oven and let cool completely.

Then slice the fragile loaves (about an inch width) and lay the slices on their sides.

Bake again @ 350° until deep, rich brown.

Again, cool completely and wrap each slice separately in cellophane.

I use different colors for a nice presentation.

These fantastic biscottis are excellent with rich coffee, espresso, hot tea, wine or ice cold milk.

They are, by far, the best in the world!

Although time consuming, they're worth the efforts of your love.


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Biscotti Twice Baked Cookies Comments

This biscotti recipe is the VERY BEST I've ever had, including expert bakers on cooking TV shows. Left by: Toni Shelton (2 Feb 2016)

The very best I've ever had. They are worth the effort. Left by: Judy Meade (8 Apr 2011)

Haven't made them myself but the results are delicious! Left by: chris (23 Feb 2011)

Stacy has no tasty! Left by: Kate Pejack (8 Dec 2010)

disgusting Left by: stacy pejack (17 Jul 2010)

 

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