Biscotti! Next meeting: Nov. 7

Here’s the recipe from Monica. She has started a McMinnville Baker’s Dozen Facebook page and the recipe is also posted there.

Basic Biscotti recipe

A basic dough mixture of butter, sugar, and flour is all it takes to make authentic biscotti in your home kitchen.


¼ pound butter, softened
¾ cup sugar
2 eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup toasted almonds, chopped (or your favorite toasted nut, or skip the nuts)


1) Preheat oven to 325°F.

2) Cream butter in a medium mixing bowl until creamy; add sugar and beat until fluffy. Add eggs and beat until mixture is smooth.

3) Sift flour, baking powder, and salt into egg mixture; beat until just mixed. Stir in almonds.

4) Divide dough in half. On a lightly floured surface, roll each half into a long roll about 1½ inches wide and 10 inches long. Place rolls on a baking sheet, leaving 3 inches space between each.

5) Bake 25 minutes, until lightly browned. Cool 5 minutes, then slice diagonally into ½-inch thick slices. Return to baking sheet; bake an additional 10 minutes. Flip biscotti over; bake an additional 10 minutes. Cool on a wire rack.


1 Comment

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One response to “Biscotti! Next meeting: Nov. 7

  1. Monica

    Thanks for posting, Jo. It will be fun to see how people alter the basic recipe.

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