Today’s recipe comes to you courtesy of my grandmother, my dad’s mother. For reasons nobody is sure of, these are called biscotti (though my grandmother always pronounced it bis-cawt, also for reasons we don’t know). But they’re not the hard, dunkable cookie you might think of when you hear the word biscotti. They’re not even Italian. These are soft, cake-like, and so buttery and rich you’ll want to make them over and over again. And again.
The original recipe as given to my mom calls for a full 1 ounce bottle of orange extract. You can use other flavors – lemon is good, as are vanilla and almond (though if you use almond, it helps to cut it with vanilla so it doesn’t get too bitter). But whatever you do, don’t skimp on the amount. A full one ounce is required to get the delicious flavor.
These are amazing with a cup of tea or coffee, or even for breakfast if you’re inclined to eat cake for breakfast. I am from time to time, so I won’t judge. And with their delicate flavor, they’re equally well received in both cold and warm months. If you make them, let me know how they turn out!
- 2 1/2 sticks butter, softened
- 2 cups sugar
- 5 eggs
- 1 oz extract (orange, lemon, vanilla, almond)
- 2 2/3 cups flour
- Preheat oven to 350°.
- Cream butter and sugar until fluffy.
- Add eggs and extract; beat well to combine.
- Stir in flour.
- Pour into a lightly-greased jelly roll pan.
- Bake about 20 minutes, or until top springs back when you touch it.
- Cool and cut into rectangles.