CNYEats A Taste of Utica Biscotti

This isn’t the first biscotti recipe on my site. You can see Utica style biscotti HERE

or you can see a Francois Payard style biscotti HERE (think chocolate)

This week, the recipe for biscotti is on page 165 of our book A Taste of Utica and posted by Mella’s Grandson.

I substituted a lot of the flour for brazil nut and oat flour. The result was not a crisp biscotti but a softer texture with a mild, unique flavor. It was perfected by topping it off with melted dark and white chocolate.

4 eggs
1 cup butter
1 1/2 cups sugar
1 cup milk *If you use the nut and oat flours as I did, reduce the milk. In fact, add milk last so you can get desired consistency.
1 tsp vanilla
1 tsp almond or anise flavor
6 cups flour
6 tsp baking powder
*I added 3/4 cup mini chocolate chips

Preheat oven to 350 F.

Cream together the eggs, shortening and sugar. Add milk, vanilla and flavorings. Add flour and baking powder. Shape into loaves on a lightly floured surface *Makes 6 loaves the length of a cookie sheet.

Place on a greased baking sheet and bake at 350 F for 18 – 20 minutes. Cut into biscotti shape.