Nonna’s Biscotti

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 sometime 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 the recipe card were limited and I had never really watched my Nonna make them.

Well I did my best, and although I have made biscotti before the consistency and method of this dough was different.

After inital baking

Sliced (first time too thick)

Let cook and slice and place on Cookie sheet

Turn over 1/2 way

They were rather large, so I am sure I did something wrong.  However, the kids could have eaten the whole batch for breakfast which was a little surprising because of the addition of the Anise Seed.  They enjoyed dipping it in their warm milk with Torani Flavored Syrups.  (white chocolate and toasted marshmallow)

Nonna’s Biscotti

1 cup sugar
3/4 cup oil (I used canola)
5 or 6 eggs (I used 5 xl eggs)
1 tbsp Vanilla (or any flavoirng 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 9×12 baking dish.

Bake for 25 minutes or until firm to the touch.
Cool for 15 to 20 mins and slice cross wise into thin slices (about 1/4 inch thick)
Place cut side down onto baking sheets and bake for another 15 to 20 minutes, turing half way. (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.
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