The biscotti originated in Tuscany, Italy centuries ago during Roman times. The word “biscotti” is Italian for cookie or biscuit. It is made of two words “bis” and “cotto” meaning “twice” and “baked”. They were baked twice so that they would become crisp and could be stored for longer periods of time and remain fresh during voyages. Today biscotti are commonly eaten with Vin Santo, cappuccinos, or lattes. These sweet, crisp, almond cookies can be dipped in chocolate as well, and are perfect for the holidays!
- 1/4 lb. butter
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped almonds
1. Cream sugar and butter. Add eggs one at a time and blend thoroughly. Add vanilla.
2. Sift dry ingredients and add gradually working into a soft dough. Add toasted nuts. (hint: slice each almond into about into 3- 4 pieces horizontally which makes for a pleasing display).
3. Spread mixture into two rectangular loaves about 1/2 inch thick on greased cookie sheet. Bake in a 375-degree oven for 15 to 20 minutes.
4. Let cool. Cut loaves on an angle into 1/2 inch slices. Arrange cookies loosely on cookie sheet and put back in the oven until lightly toasted.
-Recipe yields about two dozen slices.