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Vincenza's Cookies

Biscotti de Vincenza

Makes about 30


2 cups King Arthur Unbleached, All Purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 stick butter softened

1 cup sugar

1 large egg

1/2 cup fresh orange juice

1 cup chopped walnuts, hazelnuts, or combination


Preheat oven to 350F.

Lightly grease a baking sheet and set aside.

In a bowl combine the flour, baking soad, salt and cinnamon.

Use a mixer to cream the butter with the sugar in a separate bowl until the mixture is light and fluffy. Beat in the egg and slowly stir in the orange juice. Fold in the nuts.

Spread the dough on the baking sheet with a rubber spatula to form a 9 1/2 x 5-inch loaf. Bake for 30 minutes or until the dough is firm to the touch. Remove the loaf from the oven and allow it to cool for 10 minutes. Transfer the loaf to a cutting board and use a sharp knife to cut 1-inch crosswise slices.

Lower the oven temperature to 300F

Place the cookies back on the sheet on their sides and toast them for about 5 minutes on each side. They should be lightly browned and dry. Cool the cookies completely on a cooling rack; store airtight.


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