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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 30 |
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I have food allergies and had been searching for a biscotti recipe that had an authentic flavour and didn't contain almonds, the fact that this recipe is easy makes it even better. I like the simplicity of it. This recipe is courtesy of the Ciraco family in New York. Ingredients:
1 cup butter, softened (no substitutes) |
1 cup sugar |
2 eggs |
1 1/2 teaspoons vanilla extract |
1/2 cup sour cream |
3 1/2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
Directions:
1. Cream butter and sugar together.
2. Beat each egg in well one at a time.
3. Add sour cream and vanilla.
4. Combine dry ingredients in a seperate bowl mix well and add to creamed mixture.
5. Mix until a dough is formed.
6. Turn out onto floured surface, lightly knead and divide into 3 loaves 8-in. x 2-1/2-in. x 3/4-in.
7. Line two baking sheets with aluminum foil and grease, place loaves onto baking sheets and bake at 350 for 25 minutes or until golden brown.
8. Allow loaves on foil to cool on wire rack for 15 minutes.
9. Once cooled place on a cutting board and slice 3/4 diagonal slices.
10. Place slices cut side down on ungreased baking sheets.
11. Bake at 350 for 8 minutes or until golden; turn and bake an additional 8 minutes.
12. Cool slices on wire rack.
13. Store in an airtight container.
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