Bella Biscotti! 8 Recipes for Italian-Inspired Weekend Baking
Looking for the perfect travel snack? Or maybe you desire a food that can easily be baked then shipped to friends and family in far-away locations. Perhaps you’re after a crunchy breakfast or a snack to enjoy with your mid-afternoon cup of coffee. All of those quandaries — and many others — can be solved with one baked good: biscotti.
Technically, “biscotti” is the plural of the Italian word for cookies. Although in the U.S., saying biscotti conjures up images of oblong cookies, perfect for dunking, in Italy, these are known as “cantucci” or “cantuccini.” But what’s in a name? No matter what you call them, the twice-baked treat needs to find a way into your kitchen this weekend. They store well, so make one of the following eight recipes, and nosh on them all week long.
Rocco DiSpirito gave his simple, no-fuss biscotti recipe to Food Network. The anise makes it one of the “classic” flavors of biscotti, a category which also includes almond and hazelnut.
- ½ cup vegetable oil
- 3 eggs
- 1 cup sugar
- 1 tablespoon anise extract, or 3 drops anise oil
- 3¼ cups all-purpose flour
- 1 tablespoon baking powder
Directions: Preheat the oven to 375 degrees Fahrenheit. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to ½-inch thickness.
Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each one crosswise into ½-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted.