Italian Biscotti Recipe
A light textured biscotti recipe you can make with or without nuts and bake once for moister cookies or twice for dryer cookies.
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Cooking tools:
- Stand mixer
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Portable electric mixer
- Wooden spoon
- Cooling rack
- Paper towel
- Airtight container
- Measuring cup
- Measuring spoon
- Chef's knife
- Spatula
Ingredients
- 1 cup (200 g) granulated sugar
- 8 oz (225 g) butter or margarine, melted
- 4 large eggs
- 1 teaspoon (5 ml) vanilla, almond, lemon or anise extract
- 4 1/2 to 5 cups (580 - 650 g) all-purpose flour
- 1 tablespoon (15 ml) baking powder
- Non-stick vegetable cooking spray or parchment paper
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