Biscotti, which means “twice-baked,” are prepared differently all over Italy. The biscotti that we know originated in the Italian city of Prato. The Italians actually call the cookies “cantuccini,” for “little nooks.” The name association comes from the oldest producer of biscotti, a bakery called “Biscottificio Antionia Mattei” in Prato. An old sign over the store reads, “Manufacturers of Cantuccini.”
- Cook Time
- Prep Time
- 30 biscottiServings
- 1 large egg plus 1 large egg yolk
- 1/4 cup sugar
- 1 tablespoon olive oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon anise seed
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 cup slivered almonds
1. Preheat oven to 350°F. Grease a sheet pan.
2. In a large bowl, beat egg, egg yolk, and sugar until pale. Add olive oil, vanilla, and anise and whisk until combined.
3. In a medium bowl, stir together flour and baking soda.
4. Add dry ingredients to egg mixture, and mix just until moistened. Add almonds, and stir until combined.
5. On the prepared pan, shape dough with damp hands into a 9 1/2 x 3 inch rectangle.
6. Bake until lightly browned on the bottom, about 20 minutes.
7. Let cool slightly. With a serrated knife, cut into 1/8 inch slices. Return to sheet pan and toast on each side until lightly browned, 5 to 7 minutes per side.
8. Cool completely on wire racks before serving.