Biscotti originated from the Latin word biscoctus, meaning “twice-cooked/baked”. Its origins date back to Roman times when certain foods needed to be completely dried so that they could be stored for long periods of time.
Today, biscotti are made using many different ingredients. Almonds, pistachios, raisins, cranberries, and lemon & orange zest make for great flavors in this cookie. Best of all… this cookie is so easy to make.
Around here, it’s the sweet snack that I look for after our evening meal.
Ingredients
1/3 cup butter (room temp.)
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 tsp. vanilla extract
2 cups All Purpose Flour
Zest of 1 orange
1 cup raisins
Directions:
Beat 1/3 cup of room temperature butter for 30 seconds.
Combine sugar, baking powder & salt with the butter.
Beat in 2 eggs and vanilla extract.
Stir in flour, 1/3 at a time until completely mixed.
Add zest, raisins & form into a ball.
Divide dough in half on lightly floured surface and flatten down into shape.
Transfer on to cookie sheet and bake for 22 minutes at 375 F. or until golden brown.
Cool on rack for 20 minutes and then cut into pieces using a cerate knife.
Transfer back on to the cookie sheet and bake at 325 F for another 8 minutes/ side.
* Substitute anise for vanilla, lemon for orange, cranberries for raisins or add 1 cup of chopped nuts to make your own biscotti.
Along with a cup of Earl Grey tea, the biscotti hit the spot. Annemarie came upstairs for seconds!
Thanks,
joe
Thank you so much for sharing this. I love biscotti with coffee. I also love decorating with it in glass jars. Newest follower from HickoryTrail
I host a linky party every tuesday, would love for you to link up!
Hi Hickory Trail.
Thanks for stopping by. I hope you enjoy the biscotti.
Regards,
CB
Yum! Thanks for sharing on The HomeAcre Hop!
I used to love biscotti! Then I had to go gluten free. I have seen a all purpose flour mix that is for folks like me, I should see how it does with a biscotti recipe. They look delicious!
Thanks for linking up to The Creative HomeAcre Blog Hop!
I hope you return to Biscotti with a gluten-free flour.
Regards,
CB
I had no idea how easy these were to make! I made some Cranberry/Orange ones last night and they turned out fantastic. Thanks for sharing!
HI Kris,
Glad they turned out well.
Happy Baking.
CB