Traditional Italian biscotti is a twice baked cookie that is hard and best when dunked into coffee. My grandmother made a different type of Italian biscotti, one that is soft on the inside but dense and delicious when dipped in a glaze, and decorated with non-perils.
We made these for Easter when I was younger but now my husband and I enjoy these for a light breakfast or an afternoon pick-me-up. I use vanilla extract but you can substitute anise extract if you prefer these more traditional.
Italian Biscotti Recipe
1 stick unsalted butter room temperature
½ cup sugar
1 teaspoon baking powder
½ tsp baking soda
3 cups flour
2 tsp vanilla extract
2 cups powdered sugar
4 Tablespoons milk
½ teaspoon vanilla extract
1/3 Cup Milk Instructions
Preheat oven to 400.
Line baking sheets with silicon mats and set aside
In an electric mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. (about 3 minutes)
Add eggs and vanilla and mix to combine.
Add all the dry ingredients and blend together.
Use about one tablespoon of dough and roll out into a rope and then twist into the desired shape.
Bake for about 10 minutes.
While the cookies cool, mix the icing.
Dip the cooled cookie tops in the icing (will be a bit runny) and top with sprinkles if desired.
Let icing dry completely before storing an an airtight container.