This post is sponsored by La Crema Winery.
For as long as I can remember, my mom has made some of the best holiday cookies--these delicious shortbread cookies dipped in chocolate and dusted with nuts (she always used a half-moon cookie cutter that I absolutely loved as a kid); some walnut balls dusted in powdered sugar; and, last but certainly not least, some simple but oh-so-delicious biscotti.
I'm super excited to be partnering with La Crema Winery again--I shared the recipe for those first two cookies I just mentioned on their blog right here! And you can keep reading for the biscotti:
Mom's Holiday Biscotti
- Half a stick of butter
- 3 eggs
- 1 cup sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon anise seeds
- 1 teaspoon anise extract
- 1 cup of chopped nuts (optional)
- In a large bowl, cream together the eggs and sugar. Add melted butter and mix to combine.
- Add the sifted flour and baking powder and mix gently to combine--batter will be thick. Add the anise seeds and extract as well as the chopped nuts if you want them. Use your hands to combine batter and pat it into a nice ball of dough.
- Cover the bowl and transfer to freezer for about half an hour, or until it's less runny and easier to handle.
- Preheat oven to 350. Roll the dough into two "ropes" the length of the cookie sheet and bake at 350 for 15-20 minutes, or until golden brown. Remove from oven, cut diagonally, loosen gently with the spatula, and return to the oven for another 5-10 minutes. Serve warm with coffee, tea, or a glass of wine--it is the holidays, after all.