This isnâ€™t the first biscotti recipe on my site. You can see Utica style biscotti HERE
or you can see a Francois Payard style biscotti HERE (think chocolate)
This week, the recipe for biscotti is on page 165 of our book A Taste of Utica and posted by Mellaâ€™s Grandson.
I substituted a lot of the flour for brazil nut and oat flour. The result was not a crisp biscotti but a softer texture with a mild, unique flavor. It was perfected by topping it off with melted dark and white chocolate.
- 4 eggs
- 1 cup butter
- 1 1/2 cups sugar
- 1 cup milk *If you use the nut and oat flours as I did, reduce the milk. In fact, add milk last so you can get desired consistency.
- 1 tsp vanilla
- 1 tsp almond or anise flavor
- 6 cups flour
- 6 tsp baking powder
- *I added 3/4 cup mini chocolate chips
Preheat oven to 350 F.
Cream together the eggs, shortening and sugar. Add milk, vanilla and flavorings. Add flour and baking powder. Shape into loaves on a lightly floured surface *Makes 6 loaves the length of a cookie sheet.
Place on a greased baking sheet and bake at 350 F for 18 â€“ 20 minutes. Cut into biscotti shape.
I love this recipe. Itâ€™s unique, doesnâ€™t break any teeth while eating it and looks kind of pretty.