Nona Zanocco’s Biscotti has become a staple around our house each Christmas. This buttery crisp cookie is perfect for a morning coffee with friends around the holidays, and also a wonderful additional to the cookie platter at a holiday party. The word biscotti means “twice baked,” so although they do take a bit of time to make, these treats are worth the wait it takes to prepare them.
Using a stand mixer, place 3 sticks of room temperature butter in the mixing bowl. Mix until the butter is creamy and smooth.
Add 2 cups of sugar and cream the butter and sugar.
While the mixer is running, add 6 eggs (one at a time). Then add 1 tablespoon vanilla and 1 tablespoon almond extract.
In a separate bowl, mix together 6 cups flour and 2 tablespoon baking powder.
Add the flour mixture to the butter/sugar/egg mixture. Run the mixer until completely combined.
Form logs of dough (roughly 2 inches wide by 12 inches long by 1 inch tall) and place on a greased cookie sheet.
Bake the logs in a 350 degree oven for 20 minutes.
Remove the logs from the oven and allow to cool for about 5 minutes. Then, slice the logs into one inch slices. Spread the slices out and re-bake for 15-20 minutes, or until the slices are just starting to turn golden.
You can serve the cookies as is, or you can drizzle them with a glaze. (I like to mix a bit of powdered sugar with a touch of almond extract and some milk to make a glaze that I then drizzle over top. I then top with naturally-colored sprinkles, or lemon or orange zest.)
*A note about all my recipes: I use all organic ingredients, local when available. I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified. All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished. All our spices and cane sugar are fair-trade certified and purchased through a cooperative.