This recipe was invented by my great-great-aunt Josie and passed down through the family. It has a distinctively Italian flavor thanks to the anise seed and anisette. They take a little work, but they are well worth it! Excellent for snacking on or drown in tea or coffee. Every year, I double the recipe and distribute them for Christmas.
| Prep Time: | 20 mins |
| Cook Time: | 31 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 51 mins |
| Servings: | 28 |
| Yield: | 28 to 30 biscotti |
Ingredients
- 1 cup white sugar
- 3 eggs
- 1 cup chopped walnuts
- ½ cup vegetable oil
- 2 tablespoons anisette liqueur
- 2 tablespoons brandy
- 1 tablespoon anise seeds
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
Instructions
- Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.
- Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.
- Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.
- Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 34 mg |
| Sugars | 8 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I usually use a different recipe (Spring biscotti) when making biscotti, but I was a bit low on butter. Looked up one that I could use oil. I used Sambuca for the flavoring, and substituted 1/2 c. Whole wheat in the flour mixture. (I always use King Arthur flour.) I chilled for only about an hour, then used a large spoon to put the batter on the cookie sheet and floured fingers to pat it into logs. I’ll make this again, but really prefer the taste of a butter recipe. They have a nice shape and don’t crumble.