Anise and hazelnut biscotti

By • November 2, 2015 0 Comments

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Anise and hazelnut biscotti

Author Notes: This is from my mother in law who came to this country from Italy. She and my husband have passed on but this is a traditional "gene" food that is always prepared at Christmas. It makes 6 large loaves before cutting and loaves can be frozen after the first bake.Christy


Makes 6 dozen biscotti

  • 4 pounds Flour
  • 1 1/2 pounds Sugar
  • 3/4 pound Lard or Crisco
  • 7 Eggs
  • 1/2 quart Whole milk
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Anise oil
  • 1 pound Filberts (Hazel nuts)
  1. Preheat the oven to 325 degreesF.
  2. Spread hazelnuts on a baking sheet and toast for 5-7 minutes. While warm rub between towel to remove the brown skin.
  3. In a very large bowl cream together sugar and lard. Add the eggs 1 at a time. Combine well.
  4. Alternate milk and flour into above mixture until well incorporated and a stiff dough is formed
  5. Shape into 6 long logs approximately 4 inches wide and 12 inches long. Flatten to approximately 1 inch.
  6. Bake logs on a lightly greased baking sheet until light brown. 17 to 20 minutes.
  7. Remove the logs from the oven and reduce the heat to 200 degrees F. After logs have cooled slice into 1/4 or 1/2 inches on a slight bias. Toast 30- 40 minutes until dry . Store in airtight container.
  8. Logs may be frozen after the first baking and removed from the freezer for 2nd baking.

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