02/24/2025
BiscottiRecipe from the kitchen of Jeannine Montecalvo
Ingredients:makes about 6 dozen
2 sticks of butter
6 eggs (medium/large) add one at a time
1 ¾ cup sugar
6 cups flour
6 teaspoons baking powder
½ teaspoon salt
½ teaspoon Anise Oil: OIL- not flavoring; can use other oils such as Almond/Lemon
½ teaspoon pure vanilla extract
• I use 1 teaspoon of anise or other oil and do not add the vanilla
Combine above ingredients: first three and then second three in separate bowls
Then add oil to the butter, eggs and sugar mix.
Work the two together gradually until a dough is formed, ending with hand mixing when too firm to use the mixer.
Kneed gently, but don’t over work it.
Divide the dough into 6 equal sized balls.
Wrap each tightly in waxed paper, place in the refrigerator. Can be held over for a day or so.
When ready to bake, (oven at 350) take two balls at a time out of frig, warm with hands and roll each ball into logs of equal length, of about 1 foot each.
Use a floured surface so it doesn’t stick and flour your hands too.
Be sure that the dough is smooth and without breaks, especially on the top.
Place on baking tray that is lined with parchment paper.
Bake for 20-25 minutes, check with tooth-pic at 20 minutes, add time as needed.
Remove from oven and cool on tray, place rack under the tray.
Once cooled, ice with following recipe, and shake sprinkles on immediately so they stick.
Wait until the icing is dry and then cut with a bread knife……about ½ to ¾ inch pieces.
Store in an air tight container……cool place, but no need to refrigerate.
Can be held for about a week or 10 days without problem.
Icing: One cup of powdered sugar mixed with either one teaspoon of milk or water until smooth. Adjust sugar and liquid to make a drizzle that will stick, but doesn’t need to be spread.