“Old age is no place for sissies.” Bette Davis
The Yummy Factor in this recipe is to shave off 2-3 minutes of cooking time and cut down the toasting time and your Biscotti will be a little chewy. However, it will not keep as long. Best eaten with a few days or kept in the fridge. Experiment in your oven…great after dinner treat.
NOLA’S FAMOUS BISCOTTI
- 2 eggs
- 1 cup firmly packed dark brown sugar
- 1/3 cup white sugar
- 3 cups flour
- 1/2 cup butter
- 1 lb. raw toasted almonds
- 1 teaspoon anise or vanilla extract
Beat sugar, eggs and butter. Slowly mix in flour and add anise or vanilla. Fold in almonds. Form into a long loaf on a floured board. Bake on a cookie sheet for 25 minutes @375. Remove and allow to cool completely. Cut diagonally into 1″ strips. Toast each side @375 for 8 minutes. Store airtight.