My mom just received her DNA results. We had all assumed that she was 100% German. Imagine our surprise to find that she is 18% Italian. No wonder these biscotti are so good.
My mother makes the best biscotti. She started making this in the 80’s, so this is not an historic family recipe handed down for years. (For that, you’ll need to see her great grandmother’s lebkuchen.)
At some point (1985 to be precise), I got the recipe from her. With no recipe card handy, she wrote it on the back of a Christmas postcard. I have been making biscotti from this fading card for decades now. It is almost too blurred to read. So, I decided that this recipe deserved to be documented on the Butternut Place Blog. And, here it is!
2 C sugar
1 C melted butter
4 T anise seed
4 T anisette (or 3 t anise extract)
3 T whiskey
2 C walnuts
5 ½ C flour
1 T baking powder
Mix all in the order given and chill for 2-3 hours (important).
Preheat oven to 375.
On a greased baking sheet, shape dough with hands to form flat loaves that are 1 ½ inches thick and 2-3 inches wide and as long as fit on your sheet. This makes 2-4 loaves depending upon your sheets. Place no more than 2 loaves on each sheet.
Bake at 375 for 20 minutes. Remove from oven and cool. Then cut into diagonal slices that are ½ to ¾ inch thick and place on greased sheet cut side down, close together. Return to 375 oven and bake for 15 minutes or until lightly toasted.
Store in airtight container. Makes between 3 to 6 dozen depending upon how big your
loaves are/how small or large your slices are cut.