Biscotti - Grandma Rulli's Italian Biscuits
Growing up my Grandma (Mary) Rulli called these cookies biscuits. I learned years later why. She preferred and made the soft version of this cookie. In her Italian world, this oblong-shaped, moist, almond (or any flavor) cookie was called a biscuit. Biscotti specifically refers to the twice-baked, crunchy version of the Italian almond biscuits. So, bake it once – it is a biscuit. Bake it twice – it is biscotti. Bake them both ways and see which version you like better. I can’t decide!
Ingredients
6 Eggs2 Cups Sugar
1/2 Cup Oil (I use Vegetable Oil)
1 Tablespoon Butter (room temperature)
5 Cups Flour
1/4 teaspoon Salt
3 teaspoons Vanilla - OR - 2 teaspoons Anise Oil - OR - any combination of extracts, almond, orange, lemon etc. ( I like 2 - 3 tsp organge extract, 1/2 tsp almond extract) Optional - add 2 Tbsp orange or lemon zest
1/2 Cup ground nuts - Optional (I don't add nuts)
1/2 Cup dried cranberries (Craisins) -Optional
Instructions
Mix Butter, Oil, Flavoring (Anise, Vanilla, etc) Sugar & Salt.Beat Eggs in a separate bowl until fluffy. Blend into Mixed ingredients.
Slowly add Flour and Baking Powder.
Optional - cover & chill about 1 hour or longer. I sometimes refrigerated overnight.
Divide dough into 4 parts = about 13 ounces.
On a floured board shape dough into 1 1/2 inch thcik loaves, 12 to 15 inches long, 2 inches wide. (Like a nut roll). Place on lightly greased cookie sheet (I use parchment paper instead) - no more than 2 loaveson a sheet.
Bake 20 minutes at 375 degrees - until light brown.
Remove from oven and let cool (briefly) until you can touch them, then cut in diagonal slices, about 1/2 inch thick.
Italians call these Biscuits.
To make biscotti - lay each cookie flat on a sheet and return to oven for approximately 8 minutes, then flip the cookies and bake another 6 to 10 minutes, depending how crisp you want them.
Place in a tight container.
Makes 4 - 5 dozen = about 12 to 15 slices per roll.