My mother's recipe for biscotti is the best!
Mother's Biscotti
2 1/2 c. flour
1 1/2 tsp. baking powder
1/2 c. butter, softened
1 c. sugar
1 1/2 Tbsp. anise seed
3 eggs
2 Tbsp. orange-flavored liquer OR 2 Tbsp. water + 1 tsp. orange extract OR 2 tsp. oil of anise OR lemon extract - I only use the anise seed since for me it is strong enough)
1 tsp. vanilla extract
1 c. slivered almonds, toasted lightly
Stir together flour and baking powder. Cream butter and sugar until light and fluffy. Add anise seed, eggs and liquid; beat thoroughly. Blend in flour mixture. Stir in almonds. Chill dough until firm, about 1 1/2 hours. Divide dough in half; shape each half on lightly floured surface to flat loaf about 2 inches wide and 1/2 inch thick. Place loaves 6 inches apart on 15 X 18 inch greased baking sheet. Bake 375 degree oven for 20 minutes. Remove from oven and cool 5 minutes. Cut loaves diagonally into slices 1/2 inch thick. Place slices, cut side down, close together on baking sheet. Return to oven and bake 12 - 15 minutes, or until lightly toasted. Cool on wire rack. Store in airtight container. About 3 doz.
I make several batches of this recipe and use dried cranberries in some of them. Really good.
Biscotti is great in coffee or hot tea, but try it in red wine. Delish!!
