Midwest Mary

 

I’m in a cookie-baking frenzy. We are in the midst of a series of family parties and events, and I’ve been asked to bake. Requested cookies include white and dark chocolate chip, white chocolate macadamia nut, double-dip chocolate, oatmeal raisin, butter, cut-outs, and a variety of Italian Sliced Cookies, also known as biscotti.

Biscotti, which means twice-baked, have been popular since Roman times. The cookies are literally baked twice to ensure their durability for travelers and soldiers to carry them without easily crumbling.

Italian Sliced Cookies are also known as dunkers. Their drier texture holds up to a quick soaking of coffee or milk.

During the Renaissance, a baker in the town of Prato in the Tuscany area of Italy refined the recipe to make it a bit tastier. He also added almonds, which continue to be a favorite variety today.

I’ve used the following recipe for the last 50 years, and it never fails to please. It is a great base for biscotti. My kids prefer them as is, but anything can be added to the batter, such as grated lemon peel and lemon extract, anise or orange extract, sliced almonds, hazelnuts, pumpkin pie spice (as seen below), or chocolate and chocolate chips. The cookies can be dipped or frosted with chocolate or frosting when cooled.

The only critical step to consider is to form the strip of batter on the cookie sheet in a narrow row. The sticky batter will rise and spread as it bakes. It is then cut into diagonals (about the width of your finger). If the loaf is wide before baking, the cookies will be very long in length.

 

Italian Sliced Cookies/Biscotti

Mary K Doyle

Ingredients

¼ teaspoon salt
1 stick of margarine or butter
2/3 cup sugar
3 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder

Directions

• Mix all the ingredients together.
• Form into two narrow loaves down the center of a cookie sheet.
• Bake for about 20 minutes. Cool.
• Slice the loaf on a diagonal. Place slices on a cookie sheet.
• Bake until toasted. About 10 minutes.
• Flip over and toast the other side.
• Cool before frosting, if desired.

 ©Mary K. Doyle, 2025