UPDATED PHOTOS: This post was updated 9/2018 and so glad I made them again. They are super easy to make.
Hope you all had a wonderful Thanksgiving. I did not go out shopping yesterday nor have I started decorating for Christmas. After so much preparation for Thanksgiving, I had to give myself some time off. (I did take down fall decorations)
I thought this post would be a good transition into the holiday baking season.
As many of you know from reading my blog the last couple of years, I started this blog to share my families recipes. However, it has evolved into much more but I do come back to some traditional fare. I recently saw my fraternal aunt and she was talking about her mother’s (my Nonna) biscotti cookies.
A few weeks later I opened a letter and she had sent the recipe to me.
I really don’t remember them as much as other recipes but I was excited to try them. I was a little nervous because the details on the recipe card were limited and I had never really watched my Nonna make them.
Since this is the second time making these I knew what to expect. I have made biscotti before the consistency and method of this dough was different. I would have to say this is a shortcut biscotti recipe!
This time I also decided to add some dried cranberries. I put them ontop of half the batter. Next time I will push them into the dough a further.
Once baked, cut your biscotti into thin slices and place cut side down onto a baking sheet.
They were rather large, so I am sure I did something wrong. This time I cut the slices in half for more reasonable slices.
The kids could have eaten the whole batch for breakfast which was a little surprising because of the addition of the Anise Seed. We did not have Anise Seed this time around and my husband was thrilled. Just used sliced almonds and dipped and drizzled chocolate on the cooled cookies.
Pin this for next time you are looking for a great Biscotti Recipe
Other Italian Recipes You might Like:
Nonna’s Biscotti Recipe
This is a short cut Biscotti recipe since you make it in a 9x12 pan then slice them
- 1 cup sugar
- 3/4 cup oil, I used canola
- 5 or 6 eggs, I used 5 xl eggs
- 1 tbsp Vanilla, or any flavoring of choice
- 2 to 2 1/2 cups of all purpose flour
- 1/2 tsp salt
- 2 tsp Anise Seed
- 2 tsp Baking powder
- 1 cup of nuts of choice, chopped
- Preheat oven to 350 degrees.
- Mix oil and sugar in food processor. Add eggs one at a time. Add liquids. Sift the dry ingredients in a separate bowl and gradually add to wet ingredients.
- Spread mixture into a well greased 9x12 baking dish.Bake for 25 minutes or until firm to the touch.
- Cool for 15 to 20 mins and slice crosswise into thin slices (about 1/4 inch thick)
- Place cut side down onto baking sheets and bake for another 15 to 20 minutes, turning halfway. (took about 18 minutes for my size slices) You are looking for a crisp and golden brown cookie. Allow to cool and store in airtight container.
Serving Size1 slice
Amount Per Serving Calories 206Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 68mgSodium 110mgCarbohydrates 24gFiber 1gSugar 7gProtein 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.