Sour Cream Biscotti Recipe

4.5 4 5
Sour Cream Biscotti Recipe
Sour Cream Biscotti Recipe photo by Taste of Home
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Sour Cream Biscotti Recipe

Read Reviews
4.5 4 5
Publisher Photo
I got this recipe from my uncle's mother. These crisp cookies are perfect for dunking in milk or coffee.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
30 servings
TOTAL TIME:
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.
Originally published as Sour Cream Biscotti in Country Extra September 1997, p51

Nutritional Facts

1 each: 147 calories, 7g fat (4g saturated fat), 33mg cholesterol, 130mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Sour Cream Biscotti in Country Extra September 1997, p51

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Amy the Midwife User ID: 2816815 21649
Reviewed Nov. 10, 2014

"A basic recipe. Simple. Good. I drizzled them with melted chocolate and served them with homemade hot chocolate."

MY REVIEW
MDGuzzo User ID: 5735348 20061
Reviewed Nov. 4, 2012

"Made these for a party and served them with espresso. Dipped the ends of some in white chocolate. Very big hit."

MY REVIEW
TrayBo357 User ID: 371006 47529
Reviewed Dec. 15, 2011

"Very easy all the way through the recipe. Excellent starter for the sceptical."

MY REVIEW
momsfive User ID: 3272270 47527
Reviewed Dec. 22, 2009

"Delicious! I couldn't believe how easy this was. This is definitely a family favorite and will be made quite often."

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