Hello everyone, cheers to the weekend!! 🙂 Can we just stop and marvel at my breakfast for a second?
These pancakes were AMAZING!! The best I’ve made so far! Thank you to Mountain Mama Cooks for the recipe 🙂 **I added in a tablespoon of hemp protein powder and 2 tablespoons of plain Greek Yogurt to really boost the protein content.**
Wow where did the time go yesterday?! Unfortunately I didn’t have time to do my usual family recipe post, so I’m doing it today because I really wanted to share this with you. Another Italian dessert staple that will knock your socks off.
Thank God for Italians right? 😉 Enter BISCOTTI!
In Italian, the word “biscotto” means “biscuit” or “cookie.” More specifically, biscotti are named according to their original method of baking. The root words “bis” and “cotto” literally mean “twice” and “baked.” Bakers shape the dough into a “snake”, bake it, evenly slice it into cookies (hopefully without crumbling), and then toast and turn the cookies again until they are perfect.
Sounds complicated, but I promise it’s not! Ready to make some? 🙂
Here’s a little photo step-by-step, because sometimes it’s easier to see how it’s supposed to look.
First, the eggs.
After adding the sugar, oil, and anise.
After baking and slicing…
Ready to make some? 🙂
Grandma’s Famous Biscotti
- Prep Time: 15 min
- Cook Time: 16-17 min
- Total Time: 31-32 min
5 large eggs
1 cup sugar
1 cup vegetable oil
1 bottle pure anise extract (or 1/4 tsp anise oil), *I used extract*
4 cups all-purpose flour (you might need a tad more)
3 tsp baking powder
- Preheat oven to 350 degrees and get out 2 cookie sheets. Set aside.
- Beat the 5 large eggs, add the sugar, and mix well
- Add the vegetable oil and mix again
- Add the anise extract (or oil) and mix once more
- Add the baking soda and slowly add in the flour, about a cup at a time, mixing thoroughly. If the batter still seems too runny after 4 cups of flour, add in a tiny bit more. You should have a ball of dough by the time you’re done mixing. Knead it a little with your hands.
- Take a good-sized ball of dough and roll it into a “snake” shape on the cookie sheet. You’ll want to end up with 5 “snakes”, so divide the dough balls evenly **(See Photo)**
- Bake the snakes for 11-12 minutes. (I usually do 11)
- Cut the snakes diagonally and flip them so one flat side is down.
- Bake each flat side for 4-5 min each. Remove from oven and let cool completely. Enjoy!!
Best eaten dunked in your morning coffee or with a tall glass of milk!
Have a lovely Saturday!! XOXO
- family recipes