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| Almond-Anise Biscotti | Anise Biscotti | Chocolate Cherry Biscotti | Swedish Rusks | Toffee Almond Biscotti | |
|---|---|---|---|---|---|
| Butter/Crisco | 1/2 c | 1/2 c | - - - | 1 c | - - - |
| Sugar | 5/4 c | 1/2 c | 1 c | scant 2 c | 1 c |
| Light Brown Sugar | - - - | - - - | 1/4 c | - - - | - - - |
| Eggs | 3 | 2 | 3 | 2 | 3 large |
| Sour Cream | - - - | - - - | - - - | 1 c | - - - |
| Anise Extract | 1/4 t | 1/2 t | - - - | - - - | - - - |
| Almond Extract | 1 t | - - - | 1/8 t | 2 t | 1/2 T |
| Cardamon | - - - | - - - | - - - | 1 t | - - - |
| Anise Seeds | - - - | 1 T | - - - | - - - | - - - |
| Vanilla | - - - | 2 t | 1 t | - - - | 1 t |
| Nuts, Chopped | - - - | - - - | - - - | 1 c | - - - |
| Dried tart cherries, chopped | - - - | - - - | 3/4 c | - - - | - - - |
| Almonds, Blanched, chopped | - - - | - - - | 3/4 c | - - - | - - - |
| Almonds, Roasted, chopped | 1/2 c | - - - | - - - | - - - | - - - |
| Almonds, Slivered | - - - | - - - | - - - | - - - | 3/4 c |
| Baking Powder | 2 t | 1/2 t | 1/2 T | - - - | 1 t |
| Baking Soda | - - - | - - - | 1/4 t | 1 t | - - - |
| Salt | dash | 1/4 t | 1/2 t | 1 t | 1/8 t |
| Flour, AP c = 4.5 oz |
2 c | 1 3/4 c | 1 3/4 c | 5 c | 2c |
| Cocoa Pdr | - - - | - - - | 1/2 c | - - - | - - - |
| Sprinkles | - - - | X | - - - | - - - | - - - |
| Toffee Pieces | - - - | - - - | - - - | - - - | 3/4 c |
| Milk Chocolate | opt | - - - | - - - | - - - | - - - |
| Egg White | - - - | 1 | - - - | - - - | - - - |
Anise Biscotti |
Swedish RusksA lot |
||
|---|---|---|---|
| Cream together: | Cream together: | ||
| Butter | - - - | 1 c (2 sticks) | - - - |
| Sugar | - - - | scant 2 c | - - - |
| - - - | Add and beat well: | - - - | |
| Eggs | 2 | - - - | |
| Almond Extract | 2 t | - - - | |
| Sour Cream | 1 c | - - - | |
| Chopped Nuts | 1 c | - - - | |
| Sift together: | Sift together: | - - - | |
| All purpose Flour | 5 c | - - - | |
| Baking soda | 1 t | - - - | |
| Cardamon | - - - | 1 t | |
| Salt | - - - | 1 t | |
| Shape: | Divide dough into 4 parts, then each part into eighths.
Flatten onto cookie sheet by pressing an almond into the center. These will get twice as wide and high when they bake. |
Shape into 1" balls, roll in sugar.
Place on sheets and flatten slightly. |
Divide into 6 pieces. Roll 1/4" thick. Cut in 2" circles. Space 2" apart. |
| Bake: | 325° F for 30 minutes.
Cut into 1"slices. Double bake, if desired, at 250F for 60 minutes. |
||
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I received this recipe as a gift from a friend who was also living in MSU Married Housing with kids while husbands attended engineering school.
325 degrees...30 minutes, soft: 90 minutes, hard
Stir flour mixture into butter mixture.
Divide dough into six parts. Shape each part into 15" rolls. Place side-by-side on UNGREASED cookie sheets.
Bake at 325 degrees F for 30 minutes.
Cut into 1" slices.
If desired, double-bake the slices for one hour at 250 degrees F.
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Author: Maura Enright
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Last updated: September 2020
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