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Sour Cream Biscotti Recipe

Photo by: Taste of Home

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I got this recipe from my uncle's mother. These crisp cookies are perfect for dunking in milk or coffee.

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30 Servings
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

1 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1-1/2 teaspoons almond or vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda

Directions

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in sour cream and extract. Combine dry ingredients; add to creamed mixture.
Line two baking sheets with foil; grease the foil. Divide dough into thirds. On a floured surface, shape dough into three 8-in. x 2-1/2-in. x 3/4-in. loaves; place on foil. Bake at 350° for 25 minutes or until golden. Remove from the oven. Lift loaves with foil onto a wire rack; cool for 15 minutes.
Place on a cutting board; using a serrated knife, slice diagonally 3/4 in. thick. Place slices, cut side down, on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden. Turn cookies over; bake 10 minutes longer. Cool on wire racks. Store in an airtight container. Yield: about 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 147 calories, 7 g fat (4 g saturated fat), 33 mg cholesterol, 130 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.

Sour Cream Biscotti published in Country Extra September 1997, p51

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