If you are impatient and just want the recipe already, scroll down to the bottom of this post.
Start out by mixing the butter and sugar with the paddle attachment on the mixer, then adding the eggs one at a time, mixing well between.
Add the flavorings; almond OR anise, and vanilla.
Measure the flour into a separate bowl. Add the baking powder and stir with a whisk, then add a cup at a time into the mixer and incorporate into the butter/sugar/eggs. Add the walnuts. I toasted them for a few minutes on a cookie sheet, then let them cool before adding to the dough.
Lay the cookies on the side. They will be really crammed in. Sometimes I can't fit them all back on the sheet, so I have to eat all of the ends. It's a sacrifice I'm willing to make.
Toast for the second time, then try not to eat them all yourself.
Since these are toasted, they have a long shelf-life - just store tightly covered - and they freeze well, too.
Pero, or a plain glass of milk. Or on its own, too.
Nonni Anne's Biscotti
1 stick butter (the real stuff)
1 cup sugar
1/2 teaspoon anise or almond extract
1 teaspoon vanilla
3 cups flour
3 teaspoons baking powder
1 cup walnuts, chopped
Cream butter and sugar. Add eggs one at a time; beat well after each one. Add vanilla and anise or almond flavoring. Sift flour and baking powder and add to above mixture. Mix in nuts with wooden spoon. Separate dough into two parts on floured parchment paper or surface. Flatten into bars the length of the cookie sheet. Bake at 350 degrees for 1/2 hour. Remove and cut on a diagonal. Place back into the oven for 15 minutes to toast.
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