With Mother’s Day coming up this Sunday, I wanted to share another favorite family recipe.
This biscotti recipe comes from my great-grandmother. Recipes that come from great-grandmothers rock.
While we make our Italian Biscuit cookies every Easter, we make biscotti for every holiday. I love biscotti because it is not very sweet. We like to sit around the table and dip them in our coffee for dessert after spending a long day in the kitchen cooking. It’s also possible that they make a great breakfast with your morning coffee…
This post is dedicated to two of my favorite moms. The best mommy and grandma a girl could ask for! Happy Mother’s Day Mom and Grandma!
And I hope all you other moms out there have a wonderful Mother’s Day as well!
- 4 eggs
- 1 cup sugar + 2 tbs.
- 1 cup oil
- 1 tsp. vanilla or anise extract
- 3 1/2 cups all-purpose flour
- 3 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup almonds (sliced lengthwise in 2 or 3 pieces)
- Preheat oven to 350 degrees and lightly grease a baking sheet.
- Combine flour, baking powder, and baking soda in a bowl.
- Beat eggs until fluffy, add the sugar and continue to beat well. Add the oil and vanilla or anise. Make a well with the flour mixture and pour in the wet mixture. Combine until a soft dough forms. If the dough feels too soft, you can add more flour. My mom says "should feel like your earlobe when you pinch it" (Um, Mom, wtf?!).
- Rub some oil on your hands to keep the dough from sticking. Form the dough into about 4 to 5 pieces and shape into ovals of dough. Flatten them a little. Add to the baking sheet and bake for 10-15 mins. until the bottom is golden brown.
- Cut IMMEDIATELY into slices while the dough is hot. Use a sharp knife and cut slowly to prevent breaking. Put the slices back into the over for 5-10 mins. or until lightly browned. Turn over and bake for another 5-10 mins. to brown the other side.