The name for biscotti comes from the Italian words "bis" (twice) and "cotti" (cooked). We say it's "Twice cooked! Twice delicious!"
This recipe shared by Juliana V. from California was passed down in her family for generations and makes the most tender, delectable treat. First you bake the biscotti loaves, then you slice and toast them.
step 1Preheat oven to 350° F.
step 2Beat the eggs well.
step 3Add sugar, oil, salt, and anise flavoring and beat well.
step 4Sift flour and baking powder together. Add to egg mixture.
step 5Grease 2 bread pans (12" X 3 1/2" X 2 1/2") and line them with waxed paper (or parchment paper) about 17" X 3 1/2 " wide. (The extra ends will provide a handle to remove the loaves later.)
step 6Ladle batter into prepared pans until about 1 inch deep.
step 7Bake at 350° for 25-35 minutes. When cool enough to handle, remove loaves from pan and slice (about 1/2 inch thick).
step 8Place slices on cookie sheets and return to the hot oven to toast. (DO NOT use insulated pans!) Be careful as the bottom of the cookie browns first. Turn them over and toast the other side.
step 9Remove when both sides are toasty colored, about 10 to 15 minutes. Let cool.
Juliana adds: "These are not the industrial-strength biscotti that the coffee shops sell. They are fragile and need to be handled with TLC. But, hey, the broken cookies are so good that we put them in a little bowl with milk and eat them with a spoon! And they do freeze well! Just pop them in the toaster to freshen them up. They're fabulous dipped in coffee or milk."