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Sour Cream Biscotti

 Sour Cream Biscotti
I got this recipe from my uncle's mother. These crisp cookies are perfect for dunking in milk or coffee.
30 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1-1/2 teaspoons almond or McCormick® Pure Vanilla Extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda


  • 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.

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Sour Cream Biscotti (continued)

Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.